User Manual

21
Classic Chicken Pie Makes: 8 pies
500g chicken thigh fillets, chopped
¼ cup plain flour
1 tablespoon oil
1 leek, sliced
1 carrot, peeled, sliced
1 celery stalk, sliced
1 zucchini, chopped
¾ cup chicken stock
½ cup corn kernels
½ cup peas
¹⁄
³
cup light cream (18% fat)
Salt and pepper, to taste
1. Toss chicken in half of the flour. Season
with salt and pepper.
2. Heat oil in a large frypan over medium
heat. Add chicken and cook in batches
until golden brown. Remove from pan.
3. Add leek, carrot, celery, zucchini and cook
until softened. Return chicken and add
remaining ingredients to the pan. Cover
and simmer until chicken is cooked.
4. Season. Cover and allow mixture to cool.
Traditional Pie Recipes continued