TWENTY 20 FABULOUS CHICKEN & TURKEY PIE RECIPES

chicken & eggs image www.foodpassions.net turkey image www.foodpassions.net

1…Turkey pie

Turkey pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 200g cup mushrooms, halved and chopped
  • 3 rashers rindless bacon, chopped
  • 2 cups cooked turkey meat, chopped
  • 1 cup cream
  • 2 teaspoon Dijon mustard
  • 1/3 cup grated parmesan cheese
  • 1/4 cup parsley, chopped
  • 6 sheets frozen puff pastry, thawed
  • 1 leek, halved and chopped
  • 1 egg, lightly beaten

METHOD

  • Step 1

    Preheat oven to 220C or 200C fan-forced. Line 2 baking trays with non-stick baking paper.

  • Step 2

    Heat oil in a large frying pan on medium. Cook leek for 3 mins until soft but not coloured. Add mushrooms and bacon. Increase heat to high and cook for 4-5 mins until mushrooms are soft and bacon crisp. Add turkey, cream and mustard. Season with salt and pepper to taste and simmer for 3-5 mins until sauce thickens slightly. Remove from heat, stir through cheese and parsley and cool.

  • Step 3

    Cut 4 x 14cm round and 4 x 17cm rounds from pastry. Lay smaller rounds on prepared tray. Top each with a quarter of turkey filling leaving a 2cm edge around pastry. Brush edges lightly with beaten egg. Top with remaining pastry, folding edges over to seal. Cut a small steam hole in the top. Brush with egg.

  • Step 4

    Bake for 20 mins until puffed and golden.

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2…The ultimate chicken pie

The ultimate chicken pie image www.foodpassions.net

INGREDIENTS

  • 2 tablespoons olive oil
  • 3 (500g) chicken breast fillets, diced into 3cm pieces
  • 5 middle bacon rashers, trimmed, thinly sliced
  • 300g button mushrooms, sliced
  • 1/2 cup plain flour
  • 600ml thickened cream
  • 1 cup fresh herbs, chopped (such as parsley, basil and chives)
  • 2 teaspoons ground cumin
  • 1 bunch English spinach, trimmed, washed and chopped
  • 6 sheets puff pastry, partially thawed
  • 4 medium potatoes, unpeeled, boiled, thinly sliced
  • 1 1/2 cups grated Colby cheese
  • 1 egg, lightly beaten
  • 2 teaspoons milk

METHOD

  • Step 1

    Preheat oven to 200C/180C fan-forced. Place 2 baking trays in oven. Grease eight, 7.5cm-round (base) pie tins.

  • Step 2

    Heat oil in a large frying pan over medium-high heat. Add chicken, bacon and mushroom. Cook, stirring, for 5 minutes. Reduce heat to low. Add flour. Cook, stirring, until a paste forms. Gradually stir in cream until a smooth sauce forms. Stir in herbs and cumin. Season with salt and pepper. Remove from heat.

  • Step 3

    Place spinach in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until wilted. Drain.

  • Step 4

    Cut 4 pastry sheets in half diagonally. Line base and sides of each tin with pastry. Trim edges. Divide the potato evenly over pastry bases. Top with chicken mixture, spinach and cheese. Season with salt and pepper. Brush edge of pastry with combined egg and milk.

  • Step 5

    Cut each remaining sheet of pastry into 4 squares. Place 1 pastry square over 1 pie. Trim edge. Press edge together to secure. Repeat with remaining pastry and pies. Brush tops of pies with egg mixture. Using a small knife, make a small slit in the top of each pie to allow steam to escape during cooking. Place pies on hot baking trays in oven. Bake for 25 minutes or until pastry is golden and puffed. Stand for 5 minutes. Serve.

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3…Chicken and tarragon pie

Chicken and tarragon pie image www.foodpassions.net

INGREDIENTS

  • 40g butter
  • 2 tablespoons plain flour
  • 1 leek, ends trimmed, thinly sliced
  • 375ml (1 1/2 cups) chicken stock
  • 125ml (1/2 cup) pouring cream
  • 1 teaspoon dried tarragon
  • Pinch of white pepper
  • 1 Roast Chicken, skin and bones removed, meat shredded
  • 300g (2 cups) plain flour, extra, sifted
  • Pinch of salt
  • 100g unsalted butter
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) water
  • 1 egg, lightly whisked

METHOD

  • Step 1

    Melt butter in a saucepan over low heat until foaming. Add leek and cook, stirring, for 5 minutes or until the leek softens. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth.

  • Step 2

    Whisk the cream, tarragon and pepper into the flour mixture. Season with salt. Stir in the chicken. Set aside to cool completely.

  • Step 3

    Preheat oven to 200°C. Position an oven rack on the lowest shelf of oven. Place the extra flour and salt in the bowl of a food processor.

  • Step 4

    Place the unsalted butter, milk and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until the butter melts. With the motor running, gradually add the butter mixture to the flour mixture in the food processor until the dough just starts to come together. Turn onto a lightly floured surface and knead until just smooth.

  • Step 5

    Divide the pastry into 3 portions. Roll out 1 portion until 4mm thick. Line a 22cm (base measurement) springform pan with the pastry, allowing side to overhang. Spoon the chicken mixture into the pan.

  • Step 6

    Roll out the remaining pastry until 4mm thick. Place over chicken mixture and trim edge to fit. Fold over the side to enclose the filling. Cut 3 small slits in the centre of the pie to allow steam to escape. Use a knife to cut leaves from excess pastry to decorate the pie. Brush pie with egg. Bake on lowest shelf of oven for 35 minutes or until crisp and golden. Set aside to cool slightly. Serve cold or warm.

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4…Chicken and vegetable pie

Chicken and vegetable pie image www.foodpassions.net

INGREDIENTS

  • 2 tablespoons olive oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 1 medium brown onion, chopped
  • 1 garlic clove, crushed
  • 2 medium carrots, peeled, diced
  • 3 celery stalks, trimmed, diced
  • 125g can corn kernels, drained
  • 1/2 x 35g packet salt-reduced French onion soup mix
  • 1/2 cup chicken stock
  • 1 tablespoon wholegrain mustard
  • 1/3 cup light thickened cooking cream
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

METHOD

  • Step 1

    Make topping Cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Season with salt and pepper. Add milk. Mash until smooth.

  • Step 2

    Meanwhile, preheat oven to 200°C/180°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, until browned. Transfer to a bowl.

  • Step 3

    Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until carrot has softened. Stir in corn. Add soup mix, stock, mustard and cream. Stir to combine.

  • Step 4

    Return chicken to pan. Simmer for 5 minutes or until chicken is cooked through. Stir in parsley. Transfer mixture to a 6 cup-capacity round pie dish. Spread potato topping over mixture.

  • Step 5

    Bake for 15 to 20 minutes or until top is golden. Serve.

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5…Satay chicken pie

Satay chicken pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 1.5kg chicken thigh fillets, excess fat trimmed, cut into 2.5cm pieces
  • 270ml can light coconut cream
  • 200g (3/4 cup) crunchy peanut butter
  • 60ml (1/4 cup) sweet chilli sauce
  • 1 tablespoon salt-reduced soy sauce
  • White pepper, to season
  • 120g green round beans, trimmed, cut into 2cm pieces
  • 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
  • 1 egg, whisked
  • Poppy seeds, for topping

METHOD

  • Step 1

    Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes or until soft. Add chicken and cook, stirring occasionally, for 15 minutes or until browned. Add the coconut cream, peanut butter, sweet chilli sauce and soy sauce and stir until combined. cook, stirring occasionally, for 10 minutes or until mixture thickens. season with salt and white pepper.

  • Step 2

    Place the beans in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until tender crisp. Refresh under cold water. Drain. Stir into chicken mixture until combined. Cool slightly before assembling pies.

  • Step 3

    How to assemble the pies: Use six 330ml (1 1/3-cup) capacity ovenproof dishes as a guide to cut 6 discs from 3 sheets (25 x 25cm) of frozen puff pastry, just thawed. Divide the filling among the dishes. Brush top edges of dishes with whisked egg, top with pastry discs and lightly press to seal. Brush the tops with the egg. Sprinkle poppy seeds over the top. Place pies on a baking tray. Bake at 200°C for 20-25 minutes or until pastry is puffed and golden.

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6…Country chicken pie

Country chicken pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 1 leek, white part only, sliced
  • 1 carrot, peeled, sliced
  • 1 celery stick, sliced
  • 1 red capsicum, halved, seeded, coarsely chopped
  • 2 tablespoons plain flour
  • 1 cup (250ml) chicken stock
  • 1/2 cup (70g) frozen corn kernels
  • 1/2 cup (80g) frozen peas
  • 1/4 cup (60ml) thickened cream
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 1 sheet (25cm) ready-rolled puff pastry
  • 1 egg, lightly whisked

METHOD

  • Step 1

    Heat half the oil in a frying pan over high heat. Add 1/3 of the chicken and cook, turning occasionally, for 2 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining chicken.

  • Step 2

    Heat the remaining oil in the pan over medium heat. Add the leek, carrot, celery and capsicum and cook, stirring, for 5 minutes or until leek softens. Add the flour and stir for 1 minute or until well combined. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until chicken is cooked through and sauce thickens. Add the corn, peas and cream and stir to combine. Remove from heat. Season with salt and pepper.

  • Step 3

    Preheat oven to 220°C. Line the base and side of a 20cm diameter (base measurement) pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven.

  • Step 4

    Spoon the chicken mixture into the pie shell. Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge. Lightly brush with egg. Bake in oven for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately

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7…Chicken cottage pie

Chicken cottage pie image www.foodpassions.net

INGREDIENTS

  • 4 (about 1.4kg) large Red Delight (see note) potatoes, peeled, coarsely chopped
  • 20g butter
  • 100ml thickened cream
  • 230g (1 1/2 cups) frozen peas
  • 1 tablespoon chopped fresh continental parsley
  • 2 tablespoons grated parmesan
  • Mixed salad leaves, to serve

Chicken cacciatore base

  • 60ml (1/4 cup) olive oil
  • 1.7kg chicken thigh fillets, cut into 4cm pieces
  • 3 red onions, halved, thinly sliced
  • 6 garlic cloves, finely chopped
  • 2 x 700g btls Home Brand Chunky Pasta Sauce
  • 500ml (2 cups) white wine
  • 2 tablespoons capers, coarsely chopped
  • 1 tablespoon dried oregano leaves
  • 200g button mushrooms, thinly sliced

METHOD

  • Step 1

    To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).

  • Step 2

    Preheat oven to 220°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until potato is tender. Drain and return to the pan. Add butter and mash until smooth. Add cream and mash until smooth. Season with salt and pepper.

  • Step 3

    Combine chicken cacciatore, peas and parsley in a bowl. Transfer to a 6cm-deep, 20cm (base measurement) pie dish. Spread mashed potato over the chicken mixture. Use a fork to create small peaks in mashed potato. Top with parmesan. Bake for 30 minutes or until golden. Serve with salad leaves.

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8…Chicken, leek and potato pie

Chicken, leek and potato pie image www.foodpassions.net

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 leeks, trimmed, halved, washed, sliced
  • 400g coliban potatoes, peeled, diced into 1cm cubes
  • 1/4 cup plain flour
  • 1 1/2 cups chicken stock
  • 1 small barbecued chicken, skin and bones removed, meat shredded (see note)
  • 1 cup grated tasty cheese
  • 1 sheet frozen ready-rolled puff pastry, partially thawed

METHOD

  • Step 1

    Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

  • Step 2

    Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

  • Step 3

    Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

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9…Chicken and white wine pie

Chicken and white wine pie image www.foodpassions.net

INGREDIENTS

  • 1 barbecue chicken
  • 250g baby frozen peas
  • 5 spring onions
  • 1 lemon
  • 4 thawed sheets frozen puff pastry
  • 1 egg
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 4 sprigs thyme
  • 60ml (1/4 cup) dry white wine
  • 250ml (1 cup) double cream
  • Green salad, to serve

METHOD

  • Step 1

    Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.

  • Step 2

    Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.

  • Step 3

    Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).

  • Step 4

    Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.

  • Step 5

    Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

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10…Chicken, spinach and brie pie

Chicken, spinach and brie pie image www.foodpassions.net

INGREDIENTS

  • 2 sheets (320g) savoury shortcrust pastry, rolled thinly
  • 1 small cooked chicken or 600g cooked chicken meat
  • 1 cup (250g) cooked spinach, drained
  • 250g sour cream
  • 1/2 tsp nutmeg
  • 1 egg
  • Salt and pepper
  • 150g brie, sliced thinly

METHOD

  • Step 1

    Preheat oven to 200C. Place a flat baking sheet in the oven to heat. Trim pastry to line the base and sides of a 22cm round spring-form cake tin or pie dish.

  • Step 2

    Cut chicken meat into roughly 3-4cm dice and sprinkle over pastry base. Spread spinach on top. Blend sour cream, nutmeg, egg and seasonings and pour over. Cover with slices of brie.

  • Step 3

    Place pie on hot baking sheet and bake 10-12 minutes then reduce temperature to 180C and cook until golden and pastry is cooked through on the base, a further 35-40 minutes. Cool 10 minutes before serving.

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11…Chicken, ricotta and lemon pie

Chicken, ricotta and lemon pie image www.foodpassions.net

INGREDIENTS

  • 250g baby spinach
  • 650g chicken breasts, thickly sliced (see note)
  • 2 cloves garlic, crushed
  • 2 teaspoons chopped rosemary leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 7 sheets filo pastry (see note)
  • 1 lemon, zested
  • 6 eggs
  • 1 1/2 tablespoons plain flour
  • 200g ricotta

METHOD

  • Step 1

    Preheat oven to 220C. Place spinach in a bowl, pour over boiling water and stand for 1 minute or until spinach has wilted. Drain, then refresh under cold water. Squeeze dry and chop finely.

  • Step 2

    Place chicken in a large bowl and season with salt and pepper. Add garlic, rosemary and 2 tablespoons oil, and combine.

  • Step 3

    Heat a 26cm ovenproof or regular frying pan over high heat. Cook chicken, in 2 batches, for 1 minute each side or until browned. Transfer to a bowl and reserve pan if using an ovenproof one.

  • Step 4

    Brush reserved pan or a 26cm springform cake pan with 1 tablespoon oil. Working quickly, fold 6 sheets of filo pastry in half, then arrange in the pan so they overlap, covering the base and extending 2cm beyond the rim. Drizzle with the remaining 1 tablespoon oil. Cut the remaining sheet of filo pastry into shreds and scatter over the base (this helps to keep the base dry). Add the chicken, reserving juices in the bowl.

  • Step 5

    Add lemon zest to chicken juices, then add eggs and flour. Whisk to combine. Pour over chicken. Scatter with spinach and ricotta. Scrunch overhanging pastry to form a rim.

  • Step 6

    If using an ovenproof pan, place over medium heat and cook for 3 minutes, then transfer to oven and bake on the lowest shelf for 20 minutes or until pastry is golden and the filling has set. If using a cake pan, bake for 20 minutes on a heavy-based oven tray. Serve straight from the pan.

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12…Country chicken and vegetable pie

Country chicken and vegetable pie image www.foodpassions.net

INGREDIENTS

  • 1 large (about 1.5kg) chicken
  • 1 onion, roughly chopped
  • 3 carrots
  • Bouquet garni*
  • 2 potatoes, diced
  • 1 leek, white part only, finely sliced
  • 2 celery stalks, chopped
  • 125g frozen peas
  • 85g unsalted butter
  • 225g button mushrooms, sliced
  • 25g plain flour
  • 150ml thick cream
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons milk, to brush

Pastry

  • 1 1/3 cups (200g) plain flour, sifted
  • 55g unsalted butter
  • 55g lard

METHOD

  • Step 1

    To make pastry, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.

  • Step 2

    Place chicken in a saucepan with onion, 1 roughly chopped carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove chicken, cool slightly, then cut meat into chunks.

  • Step 3

    Strain stock into a clean saucepan. Chop remaining carrots and add to pan with potatoes and leek. Cook over medium heat for 10 minutes, then add celery and peas and cook for a further 5 minutes. Remove vegetables, reserving 350ml of the stock (freeze remainder for soups), and place in a large bowl with the chicken.

  • Step 4

    Preheat the oven to 180°C.

  • Step 5

    Melt 50g butter in a frypan over medium heat, cook mushrooms for 2 minutes and add to bowl. Melt remaining butter in a pan over medium-low heat, add flour, then cook for 1 minute. Add reserved stock and cook, stirring, for 2 minutes. Add cream, stir in parsley and season well with salt, pepper and nutmeg.

  • Step 6

    Pour sauce into bowl with chicken and vegetables, stir and place in a 1.5-litre pie dish. Allow to cool.

  • Step 7

    Bring pastry to room temperature and roll out on a floured board. Cover dish with pastry, trim edges and cut leaf shapes from trimmings to decorate. Make a couple of slits in the top. Brush with milk and bake for 25 minutes or until golden.

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13…B’stilla (Moroccan chicken pie)

B'stilla (Moroccan chicken pie) image www.foodpassions.net

INGREDIENTS

  • 80g unsalted butter, melted
  • 1 onion, finely chopped
  • 1 barbecue chicken, skin and bones discarded, meat shredded
  • 1 cup chopped flat-leaf parsley leaves
  • 1/2 cup chopped coriander leaves
  • 1 teaspoon ground cinnamon, plus extra to dust
  • 100g slivered almonds, toasted, chopped
  • 3 eggs, lightly beaten
  • 1/2 cup (75g) pure icing sugar, plus extra to dust
  • 8 sheets fresh filo pastry

METHOD

  • Step 1

    Preheat the oven to 180C. Grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.

  • Step 2

    Heat 2 tablespoons melted butter in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Stir in chicken, herbs, cinnamon and almonds. Season and remove from heat.

  • Step 3

    Whisk the eggs and sugar in a bowl, then stir in chicken mixture. Cool slightly.

  • Step 4

    Cover filo with a damp tea towel to prevent it drying out. Brush 1 sheet with butter and stack in pan, allowing some to overhang. Repeat, rotating pan so that it’s completely covered. (If using small dishes, fold pastry in half first and use 2 sheets per dish). Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.

  • Step 5

    Cover pie loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 minutes until pastry is golden. Rest for 10 minutes.

  • Step 6

    Dust with extra sugar and cinnamon, then serve with jam and green salad.

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14…Thai chicken curry pie

Thai chicken curry pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon plain flour
  • 4 small (about 800g total) chicken breast fillets, cut into 2cm cubes
  • 2 tablespoons canola oil
  • 6 spring onions, finely sliced
  • 150g button mushrooms, sliced
  • 4 tablespoons Thai green curry paste
  • 400ml can coconut cream
  • 2 kaffir lime leaves*
  • 1/2 cup frozen peas
  • Grated rind and juice of 1 lime
  • 2 tablespoons fresh coriander, chopped
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten

METHOD

  • Step 1

    Season the flour with salt and pepper. Toss chicken pieces in the seasoned flour, then shake off excess.

  • Step 2

    Heat the oil in a large frypan over high heat, then cook the chicken, in batches, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.

  • Step 3

    Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, lime juice and rind. Reduce heat to low and simmer for 5 minutes, then remove the kaffir lime leaves and stir in the coriander. Allow to cool.

  • Step 4

    Preheat the oven to 200°C. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet and set aside.

  • Step 5

    Place one of the pie dishes (or you can use ovenproof bowls) upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish or bowl.

  • Step 6

    Divide curry mixture between the pie dishes. Press a pastry strip around each rim and brush with water. Carefully lift pastry lids over top and press firmly around edges to seal well. Trim edges with a sharp knife.

  • Step 7

    Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.

  • Step 8

    Bake for 20 minutes or until puffed and golden. Serve with dressed salad leaves, if desired.

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15…Creamy chicken, corn & mustard pie

Creamy chicken, corn & mustard pie image www.foodpassions.net

INGREDIENTS

  • 1 barbecued chicken, skin and bones removed, meat shredded
  • 420g can cream of chicken soup
  • 310g can corn kernels, drained
  • 250ml Philadelphia Cream for Cooking
  • 50g baby spinach leaves
  • 1 tablespoon wholegrain mustard
  • 1 egg, lightly whisked
  • 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds

METHOD

  • Step 1

    Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.

  • Step 2

    Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.

  • Step 3

    Bake for 25 minutes or until the pastry is golden and the pie is cooked through.

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16…Chicken and porcini pie with a polenta crust

Chicken and porcini pie with a polenta crust image www.foodpassions.net

INGREDIENTS

  • 10g porcini mushrooms*
  • 60g butter
  • 1 tablespoon olive oil
  • 150g pancetta (or bacon), diced
  • 1 onion, chopped
  • 200g Swiss brown mushrooms, quartered
  • 1 tablespoon plain flour
  • 100ml chicken stock
  • 2 teaspoons chopped fresh thyme
  • 400g cooked chicken meat, chopped (barbecued chicken is fine, but remove the skin)
  • 300ml thickened cream
  • 2 tablespoons chopped flat-leaf parsley
  • 500ml (2 cups) milk
  • 150g (1 cup) instant polenta
  • 1 cup grated parmesan cheese
  • 1 egg, beaten

METHOD

  • Step 1

    Soak porcini mushrooms for 15 minutes in 1/2 cup boiling water.

  • Step 2

    Heat 30g of the butter and the oil in a medium frying pan. Add the pancetta and onion and cook over medium-low heat for 5-6 minutes until just golden. Add the Swiss brown mushrooms and cook for a further 2 minutes. Add the flour and cook, stirring, for a further minute. Add the porcini and soaking liquid, the stock and thyme. Cook for 1-2 minutes. Add the chicken and cream and simmer for 1 minute, then season with salt and pepper and stir through the parsley. Pour the mixture into a large baking dish and set aside to cool.

  • Step 3

    Preheat oven to 180°C.

  • Step 4

    Meanwhile, place milk and 2 cups of water in a clean saucepan and bring to just below boiling point. Add polenta in a slow, steady stream. Reduce heat to medium-low and cook, stirring constantly, for 6-7 minutes until thick (it is ready when a spoon can stand upright). Stir through remaining butter and parmesan. Season with salt and pepper, then stir in the egg. Spread over chicken mixture, roughing with a fork. Bake for 20-25 minutes until golden.

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17…Gluten-free chicken and vegetable pie

Gluten-free chicken and vegetable pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon sunflower oil
  • 1 garlic clove, finely chopped
  • 400g chicken breast fillets, diced
  • 1 medium zucchini, chopped
  • 1 medium carrot, peeled, chopped
  • 1 medium potato, peeled, diced
  • 2 cups gluten-free chicken stock
  • 2 tablespoons gluten-free cornflour
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup fresh tarragon leaves, finely chopped
  • 1 quantity Pie pastry (see related recipe)
  • 1 egg, lightly beaten

METHOD

  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Heat oil in a saucepan over medium heat. Add garlic and chicken. Cook, stirring, for 5 minutes or until browned. Add zucchini, carrot and potato. Cook for 3 minutes. Add 1 cup stock to pan.

  • Step 2

    Place cornflour and 1/4 cup remaining stock in a bowl. Stir to form a paste. Stir in remaining stock. Stir cornflour mixture into chicken mixture. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until just thickened. Stir through parsley and tarragon. Spoon mixture into a 5 cup-capacity ovenproof dish.

  • Step 3

    Make pastry Roll pastry out on a lightly floured surface until large enough to cover dish. Place pastry over filling. Pinch edges to seal. Brush with egg. Bake for 35 to 40 minutes or until pastry is golden. Stand for 5 minutes to cool. Serve.

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18…Chicken, silverbeet and fennel potato pie

Chicken, silverbeet and fennel potato pie image www.foodpassions.net

INGREDIENTS

  • 100g (2/3 cup) plain flour
  • 600g chicken thigh fillets, cut into 2.5cm pieces
  • 2 tablespoons olive oil
  • 125g butter, chopped
  • 2 cloves garlic, finely chopped
  • 1 onion, roughly chopped
  • 300g silverbeet, stems finely chopped, leaves roughly chopped
  • 1 fennel bulb or 2 baby fennel, finely chopped
  • 1 teaspoon fennel seeds, ground
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) chicken stock
  • 60g (3/4 cup) finely grated parmesan
  • 1/2 cup chopped flat-leaf parsley
  • 1kg desiree potatoes, peeled, chopped
  • 80ml (1/3 cup) milk

METHOD

  • Step 1

    Place flour in a bowl and season well with salt and pepper. Coat chicken in flour, shaking off the excess.

  • Step 2

    Heat oil in a large, deep frying pan over medium–high heat. Cook chicken, in 2 batches, for 2 minutes each side or until browned. Remove chicken and drain on paper towel. Add 50g butter, garlic, onion, silverbeet stems, fresh fennel and ground fennel, and cook for 8 minutes or until vegetables have softened. Add wine, bring to the boil and cook for 1 minute. Add stock and bring to the boil again. Return chicken to pan and cook, stirring occasionally, for 10 minutes or until mixture is thick and most of the liquid has evaporated. Turn off heat, add silverbeet leaves, 20g (1/4 cup) parmesan and the parsley. Stir until combined and leaves have wilted. Season, then spoon mixture into a 20cm x 26cm, 2L ovenproof dish and cool in fridge for 15 minutes.

  • Step 3

    Meanwhile, preheat oven to 190C. Place potatoes in a pan of cold salted water, bring to the boil and cook for 10 minutes or until tender. Drain and mash with a potato masher. Add remaining 75g butter, milk and 20g (1/4 cup) parmesan, and stir until well combined. Season with salt and pepper.

  • Step 4

    Spoon mashed potato over chicken mixture and scatter with remaining 20g (1/4 cup) parmesan. Bake for 25 minutes or until top is golden and filling is heated through.

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19…Chicken, leek and sour cream pie

Chicken, leek and sour cream pie image www.foodpassions.net

INGREDIENTS

  • 50g unsalted butter
  • 1 leek, trimmed, sliced
  • 50g (1/3 cup) plain flour
  • 375ml (1 1/2 cups) chicken stock
  • 1 barbecue chicken, skin and bones removed, meat chopped
  • 125g (1/2 cup) sour cream
  • 1 tbs finely chopped fresh rosemary
  • 1 egg, lightly whisked
  • 2 tsp milk

Sour cream pastry

  • 300g (2 cups) plain flour
  • 100g unsalted butter, chopped
  • 125g (1/2 cup) sour cream
  • 1 egg

METHOD

  • Step 1

    For the pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add cream. Process until combined. Add egg. Process until mixture just comes together. Transfer to work surface. Knead until smooth. Shape one-third of the pastry into a rectangle. Shape remainder into a rectangle. Wrap both in plastic wrap. Chill in fridge for 20 minutes.

  • Step 2

    Meanwhile, melt butter in a saucepan over low heat. Add leek and cook for 5 minutes or until soft. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in chicken, sour cream and rosemary. Season with salt and white pepper. Set aside to cool.

  • Step 3

    Preheat oven to 220°C/200°C fan forced. Place a baking tray on bottom shelf of oven. Roll out larger portion of pastry into a 3mm-thick rectangle. Line a 11 x 35cm (base measurement) fluted tart tin with removable base with pastry. Trim excess. Reserve scraps. Spoon chicken mixture over pastry base. Roll remaining pastry out and cover top of pie.

  • Step 4

    Re-roll pastry scraps. Cut into leaf shapes. Place leaves on top of pie. Combine egg and milk in a bowl. Brush over top of pie. Bake on preheated tray for 45 minutes until golden.

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20…Moroccan chicken and almond pie (B’stilla)

Moroccan chicken and almond pie (B'stilla) image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 8 (about 800g) chicken thigh fillets, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon saffron threads
  • 2 teaspoons ground cinnamon
  • 1 cup (250ml) chicken stock
  • 1/4 cup (45g) toasted whole almonds, finely chopped
  • 1 tablespoon icing sugar mixture
  • 12 sheets filo pastry
  • 60g butter, melted
  • 1/2 cup coarsely chopped coriander
  • 1 egg, lightly whisked
  • Steamed couscous, to serve

METHOD

  • Step 1

    Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown and just cooked. Transfer to a medium bowl. Repeat with remaining chicken.

  • Step 2

    Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the chicken, ginger, saffron and 1 1/2 teaspoons of the cinnamon and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until stock reduces by three-quarters. Cool for 15 minutes. Season with salt and pepper.

  • Step 3

    Preheat oven to 200°C. Combine almonds, icing sugar and remaining cinnamon. Grease a 20cm-round shallow cake pan. Brush 1 filo sheet with a little melted butter. Sprinkle evenly with a little of the almond mixture. Continue layering with filo, butter and almond mixture, rotating the next layer of filo slightly to create a round. Line the pan with the filo, allowing edges to overhang.

  • Step 4

    Add the coriander and egg to the chicken mixture and stir to combine. Spoon chicken mixture into the lined pan. Bring the filo edges over the chicken mixture to enclose filling. Bake in preheated oven for 20 minutes or until the chicken is heated through and the pastry is golden brown. Remove from oven. Turn out onto an oven tray. Bake for a further 10 minutes or until pastry is golden brown and crisp.

  • Step 5

    Sprinkle chicken pie with extra icing sugar and cinnamon. Serve warm with steamed couscous, if desired.

lemon sketch line

Henry Sapiecha

ROOSTER IMAGE www.foodpassions.net

Enjoy your food with passion

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