When you’re cold, tired and want something easy, you can’t go past this deliciously comforting one-pan pie.
Grab your fork and get under the crust of this fragrant chicken pie.
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Ingredients
Method
1.Preheat oven to 200°C.
2.Season chicken. Heat oil in a 25cm (top measurement) 19cm (base measurement) large ovenproof frying pan over high heat; cook chicken, in batches, stirring occasionally, for 3 minutes or until browned. Remove from pan.
3.Add leek to same pan; cook, stirring occasionally, for 3 minutes or until softened. Add garlic, thyme and almonds; cook, stirring, for 1 minute or until fragrant. Return chicken to pan with flour; cook, stirring, for 1 minute. Gradually stir in stock; bring to the boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, for 5 minutes or until thickened slightly. Season to taste; cool for 10 minutes.
4.Trim pastry to fit top of pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes; brush with egg.
5.Bake pie for 20 minutes or until pastry is golden.
The filling can be made, covered and refrigerated, up to 2 days ahead. This recipe is suitable to freeze for 3 months if made in an ovenproof dish.
Note
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