Autumn means comfort food. And what better way to start off the season with a delicious homemade chicken pie!
1 tbsp vegetable oil
8 boneless chicken thighs / 4 chicken breasts
1 leek, sliced
2 large carrots, sliced
2tbsp plain flour
400ml vegetable stock
1 beaten egg
1 packet of fresh pastry (you could make your own)
Heat the vegetable oil in a large pan.
Add the chicken and fry for 5-8 mins until golden brown, turning occasionally.
once cooked, remove the chicken and add the sliced leeks and diced mushrooms to the pan and fry for around 3 mins.
Tip 2 tbsp plain flour into the pan and cook, stirring, for 1 min.
With the pan off the heat, gradually stir in the vegetable stock.
Once mixed return the chicken back to the pan and add the sliced carrots.
Bring to the boil, then simmer for 20 mins. Spoon the filling into a large pie dish and leave to cool.
Heat the oven to 220C.
once the filling has cooled, cut your pastry to the size of your pie dish and place over the top. Press the edges with your finger tips and trim.
Brush lightly with a beaten egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
nay nay x
Whats your favourite autumn comfort food?