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Chicken And Vegetable Pie

Prep
Cook
Serves 6people
Ingredients
1/2
cup cornstarch
2
lb (4 oz) chicken thigh fillets, cut into 1/4 inch pieces
3
tbsp olive oil
1 1/2
tbsp butter
2
slices bacon, coarsely chopped
2
leeks, halved lengthwise, thinly sliced
2
stalks celery, cut into 1/2 inch slices
2
cloves garlic, finely chopped
1
cup chicken stock
2
corn cobs, kernels cut from cobs
6
puff pastry sheets
1
egg, lightly beaten
1
cup frozen peas
1
handful coarsely chopped parsley
3
tbsp crème fraîche or sour cream
Directions
1.
Put the cornstarch in a bowl and season with salt and pepper, then coat the chicken pieces.
2.
Heat 2 tablespoons of the oil in large frying pan over medium-heat. In batches, cook the chicken for 5 minutes, turning, until golden. Transfer to the slow cooker.
3.
Add the remaining oil and butter to the pan. Cook the bacon, leeks, celery and garlic for 4 minutes until the leeks have softened. Transfer to the slow cooker with the stock and corn. Season with salt and pepper, then cook on low for 5 hours until tender.
4.
Meanwhile, preheat the oven to 350. Pleat the edges of each pastry sheet into a rough circle. Place on 3 large, lined baking sheets and brush with the egg. Bake in the oven for 25 to 30 minutes until golden and booked through.
5.
Add the parsley, peas, and crème fraîche to the slow cooker. Stir in, then leave to cook for 10 minutes until warmed through.
6.
Serve topped with the pastry lids.

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