Roast Chicken and Vegetable Pie

Serves 6

- to cook

Easy

Ingredients

1 tbs extra virgin olive oil

1.25kg chicken thigh fillets, skin on, halved

50g unsalted butter, chopped

2 tbs Dijon mustard

1 bunch sage, leaves picked, chopped

2 tsp fennel seeds

4 eschalots, thinly sliced on a mandoline

2 parsnips, thinly sliced into rounds on a mandoline

2 carrots, thinly sliced into rounds on a mandoline

1/3 cup (50g) plain flour

2 sheets frozen butter puff pastry, thawed

1 egg, lightly beaten with 2 tsp cold water, for eggwash

1 tbs black sesame seeds

Method

1. Preheat oven grill to high.

Arrange chicken in a 5L-capacity baking dish, skin side up,

and drizzle with oil and season with salt.

Grill skin for 8-10 minutes or until golden.

While the chicken is grilling, place butter,

mustard, sage leaves, fennel seeds, eschalots,

parsnips and carrot and flour in a large bowl

and season with salt and pepper.

Toss well to coat in the flour.

Remove chicken from under grill

and change the setting to oven and preheat to 180°C. 

2. Add the vegetables to the tray with the chicken,

and roast for 25-30 minutes or until vegetables are tender

and lightly caramelised.

Remove from oven and stir.

Then, cover with pastry sheets (laying the pastry side-by-side),

brush with eggwash and scatter with sesame seeds.

Cut a hole in the the centre of each pastry sheet,

then return to oven and cook for 30 minutes until deep golden.

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Notes

Pairs well with Hewiton Miss Harry Grenache Blend 2018, from the Delicious. Australian Dozen. Shop now

This article was originally published on delicious.com.au and reposted with permission. Recipe by Phoebe Wood, photography by Chris Court, and styling by Kirsten Jenkins.