Name: Chicken and vege lattice pie
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 jointed chicken (see recipe tips); 2 potatoes, peeled and diced; 1 golden kumara, peeled and diced; 1 carrot, peeled and diced; 400 millilitre chicken stock; 1 packet instant chicken gravy; 1 tablespoon parsley, chopped; 1/2 cup frozen peas; 3 sheets ready-rolled puff pastry

Chicken and vege lattice pie

Filled with flavour, this lip-smackingly good chicken and vege lattice pie recipe creates a comforting, hearty family meal. It's also a budget-friendly way to make the most of a whole chicken!

Serves 6

Cook

1H 30M

Ingredients

1 jointed chicken (see recipe tips)

2 potatoes, peeled and diced

1 golden kumara, peeled and diced

1 carrot, peeled and diced

400 millilitre chicken stock

1 packet instant chicken gravy

1 tablespoon parsley, chopped

1/2 cup frozen peas

3 sheets ready-rolled puff pastry

Method

Place the chicken pieces, potatoes, kumara and carrot in a large saucepan with the stock, cover and simmer for 25 minutes. Remove the chicken pieces and set aside to cool. Whisk the gravy into the stock mixture and simmer for 5 minutes until thickened. Remove the chicken meat from the bones and add back to the sauce and vegetables. Stir in the chopped parsley and peas and season to taste.

Pre-heat the oven to 180°C. Line the base of a medium metal pie dish with some of the pastry, leaving a little overhang. Fill the lined tin with the chicken mixture and cover with the remaining pastry, either cut into lattice or as a fully covered pie. Brush the top with milk and bake for 40-45 minutes until golden and puffed.

How to prepare a jointed chicken: Using a whole bird in cooking gives you the best of both worlds: firm white flesh and juicy dark meat. 1. Pull legs away from body until the joint pops out, then cut through the thigh joint. 2. Cut the legs in half at the drumstick joint (you will now have 2 thighs and two drums). 3. Remove both the wings at the joint. 4. Using the point of the knife, cut down each side of the breast bone as close to the rib cage as you can to separate the breast meat. 5. Cut the breast in half at the thickest point on a slight angle to give two even-sized portions. 6. Keep the carcass for stock/soup. – PER SERVE: Energy: 838kcal, 3510kj Protein: 50.4g Fat: 46.8g Saturated fat: 18.6g Cholesterol: 211mg Carbohydrate: 50g Fibre: 8.7g Sodium: 703mg
Note