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Cook-A-Long Chicken Pot Pie and Asparagus Salad

chicken pot pie

Chicken and Leek Pot Pie with Asparagus and Bean Salad

Serves 6
Preparation 35 minutes
Cooking 45 minutes
For puff pastry topping:
2 X 250g Woolworths all butter puff pastry
1 egg, beaten
2t cumin seeds
Flaked sea salt to top
For the filling:
3T canola oil
8 free range boneless chicken thighs
Salt and freshly ground black pepper to taste
300g leeks, roughly chopped and washed
2 carrots, roughly cubed
6 garlic cloves, finely chopped
3 sprigs of thyme, leaves removed
1 bay leaf
2 cups cream
1 cup chicken stock
For the grilled salad:
170g Asparagus spears
125g Tenderstem broccoli 
100g baby spinach 
100g chevin
4T pumpkin seeds
Salt and freshly ground black pepper
Drizzle of extra virgin olive oil
For the pastry:
Preheat oven to 200C. Place the pastry sheets on a baking tray. Brush both sheets of pastry with egg before sprinkling over the cumin seeds and salt before placing the trays in the oven to cook for about 20 minutes or until they’re golden and puffed up. 
While the pastry is cooking prepare the filling: 
Heat the oil over a medium heat. Add the boneless thighs to the pan, skin side down. Allow the chicken to cook for 5 minutes or until the skin is golden brown and crisp, turn over and cook the other side in the same manner. 
Remove the chicken and add the leeks. Cook for 5 minutes while moving in the pan to ensure they don’t burn or over caramelise. Add the carrots, garlic, thyme and bay leaf and cook for a few minutes before adding the cream and stock. 
Bring the dish to a gentle simmer and cook for 10 minutes ensuring the cream doesn’t over reduce. Top the cooked filling with the golden sheets of pastry and serve as a pot pie. 
For the grilled salad:
Heat a griddle pan over a high heat. Dip the asparagus and broccoli in water before adding it to the pan. Allow the vegetable to grill as they steam reducing the cooking time. After about 1 minute turn over and cook the other side in the same manner. 
Add the cooked vegetable to a serving dish along with the goat’s cheese, salt and freshly ground black pepper to taste. 
Add the baby spinach and olive oil before tossing together and serving with the pie.

Take part on our Cook-A-Long every Wednesday during the 5pm show!
For more competition details, click here!
For previous Cook-A-Long recipes, click here! 

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