Winter is here and so it’s time to turn up the heat in the kitchen with this creamy chicken and mustard pie recipe, courtesy of the one and only Miguel Maestre! Warm, rich, and downright delicious, this is one dish that’s guaranteed to keep you feeling warm and cosy this winter season.

Serving up to eight people, this recipe is perfect for entertaining guests at an intimate dinner party, or for meal prep if your schedule for the week is looking jam-packed. So, whip out your favourite frying pan and a baking dish, it’s time to get cooking!

 Method

1. To make filling, heat the oil and half the butter in a large, deep frying pan over medium-high heat. Add the garlic, thyme and bay leaf and cook, stirring for 1 minute until fragrant. Add potato and cook, stirring for 1-2 minutes, or until lightly golden. Add onion, leek, celery and corn. Cook, stirring occasionally, for about 3 to 4 minutes, or until softened. Add mushrooms and cook for a further 1-2 minutes.

2. Add the remaining butter with the mustard, cream and stock and bring to boil. Add the chicken, then scatter over the flour. Stir to coat. Simmer until thickened slightly. Stir in the peas. Remove the pan from the heat and stir in cheese.

3. Transfer the filling to a greased rectangular baking dish (10-cup capacity). Refrigerate until cold (about an hour).

4. Preheat oven to 200C (fan-forced).

5. Cut pastry into six large squares and arrange over filling, slightly overlapping. Reserve any pastry scraps and freeze for another use. Brush pastry with combined egg yolk and cream to create an egg wash. Season with salt.

6. Bake for about 20 to 35 minutes (depending on oven), or until pastry is golden and crisp.

 

Tip

• You can replace puff pastry roll with or 1½ x 165g sheets, if preferred.

• For individual pot pies, divide filling among six (1½-cup capacity) ovenproof dishes. Top with squares of puff pastry or cheesy mashed potato before baking until golden brown.

• For variations; pastry can be replaced with cheesy mashed potato. Gruyere can be replaced with gouda or tasty cheese. Thyme can be replaced with rosemary or sage. Fresh corn can be replaced with frozen.

• For a change, pie filling can be stirred through cooked pasta or serve over cooked white rice.

• Try using up any veggies you have in your fridge for the filling. Other vegetables that can be used include, carrot, sweet potato, silver beet, spinach and zucchini. 

 

*Miguel Maestre is a professional chef and has years of knife safety experience. For more information on knife safety visit our how to use knives safely guide here. 

For more Miguel Maestre recipe inspiration visit stockland.com.au/miguel.

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Ingredients

• 375g roll puff pastry, thawed slightly (See Tip)
• 1 egg yolk
• 1 tablespoon thickened cream
• FOR THE FILLING
• 2 tablespoons olive oil
• 60g butter, chopped
• 2 garlic cloves, crushed
• 3 fresh thyme sprigs
• 1 fresh bay leaf
• 1 washed potato (200g), peeled, chopped
• 1 brown onion, thinly sliced
• 1 leek, halved, washed, thinly sliced

• 2 sticks celery, chopped
• 1 fresh corn cob, husks removed, cut kernels from cob
• 200g cup mushrooms, sliced
• 2 tablespoons Dijon mustard
• 250ml (1 cup) thickened cream
• 250ml (1 cup) chicken stock
• Sea salt flakes and white pepper, to taste
• 1kg chicken thigh fillets, trimmed, thickly sliced
• 2 tablespoons plain flour
• 1 cup frozen peas
• 1 cup coarsely grated gruyere cheese