Name: Country Chicken Pie
Ingredients: 500 g Inglewood Organic Chicken mince; 1 leek (white part only, finely sliced); 1 carrot (peeled, finely diced); 2 sticks celery (finely diced); 3 cloves garlic (minced); 1 capsicum (cored & 1cm dice); 250 ml chicken stock; ½ cup corn kernals; ½ cup frozen peas; 1 cup coconut milk; 2 tbsp corn flour dissolved in 4 tbsp water; ½ tbsp Dijon mustard; 1 tsp Italian herbs; 2 sheets puff pastry; 1 egg lightly beaten

Country Chicken Pie

Print Recipe

Servings 4

Ingredients

500 g Inglewood Organic Chicken mince
1 leek white part only, finely sliced
1 carrot peeled, finely diced
2 sticks celery finely diced
3 cloves garlic minced
1 capsicum cored & 1cm dice
250 ml chicken stock
½ cup corn kernals
½ cup frozen peas
1 cup coconut milk
2 tbsp corn flour dissolved in 4 tbsp water
½ tbsp Dijon mustard
1 tsp Italian herbs
2 sheets puff pastry
1 egg lightly beaten

Instructions

Preheat oven to 180C. Lightly grease a 2.5L pie dish.
In a fry pan over medium heat add the chicken mince and fry until golden. Remove from the pan.
In the same pan add the leeks, carrot, celery, garlic, capsicum and sauté until the leek softens.
Add the chicken stock, corn and peas, coconut milk, dissolved corn flour, mustard and herbs. Simmer until the mixture thickens. Set aside to cool slightly.
Scoop the pie mixture into the prepared pie dish and top with the 2 sheets of puff pastry over lapping slightly in the middle. Cut the excess pastry off around the edges.
Brush the top with lightly beat egg. Bake in the oven for 20-30 minutes or until the pastry is golden brown. Remove and serve immediately.