Mum’s Chicken Pie

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)

  1. Preheat oven to 200 degrees C.
  2. In a large saucepan, cook the onion and garlic until aromatic and translucent.
  3. Add the chicken and cook until brown.
  4. Add the carrots, potato and pumpkin and cook until just starting to soften.
  5. Add the chicken stock and herbs and simmer until the vegetables are soft.
  6. Allow the mixture to cool slightly before placing in a large ceramic dish.
  7. Spread sheet of puff pastry over the top and bake until golden brown (about 15 minutes). Serve hot!

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