Name: Roast chicken dinner pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1/2 barbecued chicken, shredded, skin and bones reserved; 1 1/2 cup chicken stock, plus 1/4 cup extra; 3 sprigs thyme; 250 gram pumpkin, seeded, peeled, chopped; 1 medium parsnip, chopped; 3 teaspoon cornflour; 1 1/2 tablespoon tomato sauce; 1/2 cup frozen peas; 1 egg, lightly beaten; 1 sheet puff pastry; salad, to serve

Ingredients

1/2 barbecued chicken, shredded, skin and bones reserved

1 1/2 cup chicken stock, plus 1/4 cup extra

3 sprigs thyme

250 gram pumpkin, seeded, peeled, chopped

1 medium parsnip, chopped

3 teaspoon cornflour

1 1/2 tablespoon tomato sauce

1/2 cup frozen peas

1 egg, lightly beaten

1 sheet puff pastry

salad, to serve

Method

1.Preheat oven to hot, 200°C.

2.In a saucepan, combine chicken skin and bones with stock and thyme. Heat on medium, until boiling. Reduce heat to low; simmer 10 minutes. Strain; return to saucepan, discarding bones and skin.

3.Meanwhile, cook pumpkin and parsnip in a saucepan of boiling salted water 5-8 minutes, until just tender. Drain well; set aside.

4.In a small bowl, combine extra stock and cornflour until smooth. Add to chicken stock with tomato sauce. Bring to a simmer on low, stirring until sauce boils and thickens; simmer 3 minutes.

5.Add chicken and vegetables; season to taste. Remove from heat; cool slightly.

6.Spoon chicken mixture into a 6-cup pie dish. Brush edge of dish with egg. Cover with puff pastry, pinching and trimming edges to fit. Cut a few slits in centre to form a steam vent. Brush with remaining egg.

7.Bake 25-30 minutes, until pastry is puffed and golden. Serve with salad.

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Ingredients

Method

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