Homemade Chicken Pie

By Claire Winstanley
Serves 6
Preparation time: 10mins
Cooking time: 30mins


800g (Avg) Free Range skinless Chicken Breast, cubed
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 orange juice
½ lemon + zest
1 onion, sliced
1 thumb sized piece of ginger, finely chopped
1 garlic clove, finely chopped
500g Parsnips, sliced in quarters
3 pears, sliced into quarters
small handful sage leaves, roughly chopped + extra for topping
1 ½ cup Organic liquid chicken stock
½ cup milk
2 tablespoons flour
1 x 250g All butter Puff pastry sheet
1 egg


Preheat the oven to 220’c. Marinate the chicken for 10 minutes in the orange juice, lemon juice and all the spices.
Add the butter and olive to a medium-high heated pan and brown the chicken. Remove and set aside. In the same pan add a little more olive oil and the onion, garlic, ginger, parsnip and sage. Fry until onion and parsnips soften slightly. Add the pear at this point together with the flour, stock and milk mixing constantly to prevent lumps.
Return the chicken to the pan, bring to the boil and then simmer for 10mins until chicken is cooked through and the parsnip soft. Roll the pastry slightly thinner to fit large container or cut out shapes according to baking dishes and egg wash the top. Spoon the filling into desired dish. Egg wash the edges of the dish to stick down the pastry. Secure your pastry lid and top with sage leaves. Bake for 15-20mins until golden and puffed. Serve hot.

Pop down to your nearest Woolworths or visit www.woolworths.co.za/food