Roast chicken and vegetable pie

Name: Roast chicken and vegetable pie recipe
Yield: 6
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

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by Phoebe Wood

Sep 14, 2021

The best parts of a Sunday roast wrapped in buttery puff pastry.

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 an 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.
2.

Toss well to coat in the flour. Remove chicken from under grill and change the setting to oven and preheat to 180°C.
3.

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.