Ultimate Chicken Pie - The Good Bite

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large deep pan and add onion. Season onions and cook for 5 mins until soft stirring regularly.

Step 2

Add chicken stock and white wine and bring to a simmer.

Step 3

Add garlic, thyme, marmite and carrots to pan, stir well and continue to simmer for 5 mins.

Step 4

Add chicken breasts to pan, cover with a lid and cook for 15 mins on low-medium heat, stirring occasionally.

Step 5

After ten minutes, remove from heat but keep covered a leave chicken to sit for 10 mins

Step 6

Now, remove chicken from pan and set aside. Using a sieve, strain chicken stock into a bowl or jug and set onions and carrots aside.

Step 7

Add chicken stock back to pan as well as cornflour mixed with water, bring to a rapid simmer and cook for 10-15 mins until sauce has thickened

Step 8

Once thick, add creme fraiche, cream cheese and parsley to stock and stir until fully combined.

Step 9

Meanwhile, shred your chicken using two forks.

Step 10

Add shredded chicken and veg back to your now thick sauce and stir well.

Step 11

Season to taste and continue to simmer if you’d like the sauce thicker, if not, transfer pie filling to a baking dish.

Step 12

Preheat oven to 180°C/ 350°F. Carefully cover pie with your sheet of puff pastry.

Step 13

Pinch the edges over the rim of baking dish, leaving a little over the edge in case pastry shrinks when being baked.

Step 14

Pinch the top of the pastry to create texture when baking. Bake for 25 mins.

Step 15

Slice into 6 slices and serve with steamed kale.

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