Everyone has had these kinds of days – the ones where you feel cold, miserable and hungry. When you come home from a rainy day at uni, absolutely soaked from head to toe. When little feels better than curling up in a hot bath or falling asleep in a pillow fort in the lounge room. On these days, nothing is quite as comforting as a hot piece of homemade chicken pie. Best eaten surrounded by pillows, wearing pijammas and ugg boots, with your favourite DVD.
Ingredients (serves 4 – or serves 2 now, with 2 serves in the freezer on hand for a miserable rainy day)
- 1 brown onion, sliced finely
- 1 clove garlic, chopped finely
- 4 chicken thighs, skinless and boneless
- 150g butternut pumpkin, cubed
- 1 carrot, chopped
- 1 medium sized sweet potato, peel and cubed
- 2 cups chicken stock
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 1 sheet of puff pastry
Method (estimated cooking time 40 minutes)
- Preheat oven to 200 degrees C.
- In a large saucepan, cook the onion and garlic until aromatic and translucent.
- Add the chicken and cook until brown.
- Add the carrots, potato and pumpkin and cook until just starting to soften.
- Add the chicken stock and herbs and simmer until the vegetables are soft.
- Allow the mixture to cool slightly before placing in a large ceramic dish.
- Spread sheet of puff pastry over the top and bake until golden brown (about 15 minutes). Serve hot!