Roast Chicken and Vegetable Pie

Serves 6

- to cook



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


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