Donna Hay’s Chicken and Chive Pot Pies
As the weather begins to cool there’s nothing as warming as a pie straight from the oven!
Ingredients
- 50 g plain flour
- salt and pepper to taste
- 4 x green onions, thinly sliced
- 375 ml single cream
- 1 kg chicken thigh fillets, trimmed and chopped
- 1/4 cup finely chopped chives
- 1/4 cup chopped flat leaf parsley
- 2 sheets All-Butter puff pastry, thawed
- 1 egg, lightly beaten
- 1 tsp finely grated lemon rind
Method
- Preheat oven to 200°C. Place the flour, salt and pepper in a large bowl. Add the chicken, toss to coat and shake off any excess flour. Heat the oil in a large frying pan over high heat. Cook the chicken, in 2 batches, for 6–8 minutes or until golden brown.
- Add the cream to the pan, bring to the boil and cook for 2–3 minutes or until reduced and thickened slightly. Add the onion, chive, parsley and lemon rind and stir to combine. Remove from heat and set aside.
- Using the top of 4 x 1½-cup-capacity (375ml) ovenproof ramekins as a guide, cut four circles from the pastry.
- Divide the chicken mixture between ramekins, top with the pastry and brush with the egg. Using a small sharp knife, cut a cross into the top of each pie. Place on an oven tray and cook for 20–25 minutes or until the pastry is puffed and golden.
Wine pairing
No wine pairings assigned.
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