Cook till golden
A quick and kid-friendly dinner. A creamy chicken pie filling topped with a light golden flaky pastry.
Ingredients
1 tbsp olive oil
1 large leek, sliced
2 tbsp plain flour
½ cup chicken stock
1 cup milk, plus extra
½ cup pouring cream
750g cooked chicken breast fillets, chopped**
3 tbsp chopped flat-leaf parsley
1 sheet puff pastry
**Tip: Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.
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Method
- Preheat oven to 200C.
- Heat olive oil in a medium saucepan and cook leek for about three minutes or until soft.
- Add flour and stir for one minute. Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens.
- Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool.
- When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges.
- Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape.
- Bake for 20-40 minutes or until pastry is golden.
Serves 6
Chef: Lynne Mullins
Source: Sydney Morning Herald
British, Quick, Kid-friendly, Nut free, Dinner
