Chicken and kūmara pie
Chicken pie is an easy and filling way to feed the whānau. Liven up this classic recipe using fresh kūmara and your favourite frozen vege mix, for a nutritious and wholesome family-style pie.
Ingredients
Method
- 1 tbsp vegetable oil
- 500g boneless skinless chicken thighs, cubed
- 4 rashers of streaky bacon, diced
- 1 brown onion
- 300g orange kumara, diced
- 1 cup frozen mixed vegetables, defrosted
- 1 tbsp dried tarragon
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- 50g flour
- 1 ½ cups real chicken stock (or from powder)
- ½ cup milk
- Salt and pepper
- 1-2 sheets frozen puff pastry
- 1 egg, beaten
- Preheat the oven to 220°C on bake, or 200°C on fan bake.
- Heat vegetable oil in a high-sided frying pan over a medium-high heat. Once hot, cook the chicken thigh pieces for 4-5 minutes until golden brown.
- Remove the chicken from the pan, then add the bacon pieces. Fry until crisp, about 4-5 minutes. Add the onion, kumara and mixed veggies and sauté until onion is translucent, about 3 minutes.
- Tip in the flour, and stir vigorously to combine and form a thick paste. Gradually pour in the stock and milk, continuing to stir until you have a gravy-like sauce.
- Add the tarragon and thyme, then bring to a boil. Immediately reduce the heat to low and simmer until medium-thick.
- Add the chicken back into the sauce, as well as any resting juices. Stir to combine. Pour the filling into a pie dish or ceramic baking dish of your choice. Top with puff pastry sheets, folding any excess over the rim to create a seal. Add slashes on top of the pastry to create steam vents then brush with beaten egg.
- Bake in the oven for 25-35 minutes or until the pastry is golden brown and shiny.