This is a really wholesome chicken pie recipe that looks fancy enough for entertaining and tastes delicious!
The filling is a little less liquidy because the pie is free form but the spiciness really gives it an added kick.
Let’s get cooking…
Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.
Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the milk powder and allow it cook out for 2-3 minutes. Add in the stock, lemon juice and water and bring to a boil.
The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat.
Place the puff pastry onto baking paper and fold into thirds to identify 3 equal parts of the pastry. Place the filling into the middle third then cut the left and right pieces of pastry into strips diagonally towards the outer edge.
Start folding each strip of pastry over the filling alternating between the left and the right side so that it starts to resemble a plait. Once fully plaited transfer to a sheet pan.
Brush with milk and bake at 180 for 35-40 minutes until golden
Serve with a crisp salad
Ingredients
500g chicken thigh, diced
½ onion, diced
1 bell pepper, diced
1 tsp ginger and garlic paste
½ lemon, juiced
1 tsp peri-peri seasoning
2 tblsp milk powder
1 tsp dried thyme
1/2 cup water
1 stock cube
Salt
Pepper
Oil
Puff pastry, I used readymade
Directions
- Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.
- Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the milk powder and allow it cook out for 2-3 minutes
- Add in the stock, lemon juice and water and bring to a boil.
- The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat
- Place the puff pastry onto baking paper and fold into thirds to identify 3 equal parts of the pastry. Place the filling into the middle third then cut the left and right pieces of pastry into strips diagonally towards the outer edge.
- Start folding each strip of pastry over the filling alternating between the left and the right side so that it starts to resemble a plait. Once fully plaited transfer to a sheet pan.
- Brush with milk and bake at 180 for 35-40 minutes until golden
- Serve with a crisp salad
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