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Chicken-thigh pie

  • 15 min
  • 40 min
  • 4
  • Easy
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Chicken-thigh pie

Recipe Ingredients

  • 1 tbsp sunflower oil
  • 350g chicken-thigh fillets, cut into bite-size pieces
  • 1 leek, trimmed and roughly sliced
  • 2 tbsp cake flour
  • 1 tsp mustard powder
  • 400ml chicken stock
  • 1 tsp dried thyme
  • 300g frozen peas
  • 100g shredded ham hock or ham
  • 100ml double cream
  • 85g stuffing mix

Recipe Directions

1. Preheat oven to 180°C. In a large pot, heat oil and fry chicken until turning golden (about 5 to 8 minutes). Add leek and fry for a further 3 minutes.

2. Stir in flour and mustard powder; cook for 1 minute. Add stock and thyme. Bring to the boil and simmer for 5 minutes until thickened.

3. Add peas, ham and cream, and cook for 3 minutes. Check seasoning, then transfer to an ovenproof serving dish.

4. Mix the stuffing mix with 100ml water to make a crumbly topping. Scatter over chicken filling. Cook in oven for 20 minutes, until golden and bubbling. Serve.

EACH SERVING: About 2 140kJ, 33g protein, 28g fat (12g saturated), 28g carbohydrate (4g total sugars), 8g fibre.


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