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Chicken and Vegetable Pie with Polenta Crust

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[/su_brhrbr]A golden-topped chicken pie without even switching on the oven? Yes you can, with a clever polenta crust that needs just five minutes under the grill. Underneath, there’s a quick-cooking combo of chicken, leek and vegetables that’s sure to be a crowd-pleaser.

Here’s What You Need

[one_half]400 g chicken thigh fillets
2 leek
4 cloves garlic
2 corn cob
50 g Parmesan
20 g parsley
60 g cornflour
500 ml chicken stock[/one_half][one_half_last]150 g green peas
170 g instant polenta
280 g celery
salt and pepper
olive oil
40 g butter
600 ml milk[/one_half_last]

Here’s What You Do

1. Prepare ingredients
1. Prepare ingredients
1. Prepare ingredients
Cut the chicken into 3 cm chunks. Trim the leek, halve length-ways and thinly slice the pale part only. Cut the celery into 1 cm pieces. Finely chop the garlic. Cut the corn kernels away from the cob. Finely grate the Parmesan. Coarsely chop the parsley.

2. Start cooking chicken
2. Start cooking chicken
2. Start cooking chicken
Place cornflour in a large bowl and season with salt and pepper. Toss chicken pieces in the mixture to coat. Heat 2 teaspoon oil in a deep fry-pan over medium-high heat. Cook the chicken for 4 minutes, turning, until golden. Remove and set aside. Do not clean the pan.

3. Cook vegetables
3. Cook vegetables
3. Cook vegetables
Add 2 teaspoon oil and 10 g butter to the pan. Cook leek, celery and garlic for 4 minutes, stirring, until leek has softened. Add stock and corn and return chicken to the pan. Season with salt and pepper. Bring to the boil, then cover with a lid and reduce heat to low.

4. Finish pie filling
4. Finish pie filling
4. Finish pie filling
Simmer for 5 minutes, stirring occasionally. Remove the lid and cook for a further 5 minutes until reduced. Stir in the parsley and peas, then remove from the heat and transfer to a 2.4 litre ovenproof dish. Preheat the grill to high.

5. Make polenta
5. Make polenta
5. Make polenta
Meanwhile, bring 600ml milk and 500ml (2 cups) water to a simmer in a medium saucepan over medium heat. Gradually whisk in polenta until combined. Cook polenta for 3 minutes, whisking constantly. Stir in 20 g butter and half the Parmesan, then season with salt and pepper.

6. Finish Pie
6. Finish Pie
6. Finish Pie
Working quickly, evenly spread the polenta mixture over the chicken mixture and smooth the top with a spatula before it begins to set. Scatter over the remaining Parmesan, then cook under the grill for 5 minutes or until lightly golden.

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Chicken and Vegetable Pie with Polenta Crust

0 from 0 votes
Course: Pies
Author: Marley Spoon

Ingredients

  • 400 g chicken thigh fillets
  • 2 leeks
  • 4 cloves garlic
  • 2 corn cobs
  • 50 g Parmesan
  • 20 g parsley
  • 60 g cornflour (cornstarch)
  • 500 ml chicken stock
  • 150 g green peas
  • 170 g instant polenta
  • 280 g celery
  • salt and pepper
  • olive oil
  • 40 g butter
  • 600 ml milk

Instructions

  • Cut the chicken into 3 cm chunks. Trim the leek, halve length-ways and thinly slice the pale part only. Cut the celery into 1 cm pieces. Finely chop the garlic. Cut the corn kernels away from the cob. Finely grate the Parmesan. Coarsely chop the parsley.
  • Place cornflour in a large bowl and season with salt and pepper. Toss chicken pieces in the mixture to coat. Heat 2 teaspoon oil in a deep fry-pan over medium-high heat. Cook the chicken for 4 minutes, turning, until golden. Remove and set aside. Do not clean the pan.
  • Add 2 teaspoon oil and 10 g butter to the pan. Cook leek, celery and garlic for 4 minutes, stirring, until leek has softened. Add stock and corn and return chicken to the pan. Season with salt and pepper. Bring to the boil, then cover with a lid and reduce heat to low.
  • Simmer for 5 minutes, stirring occasionally. Remove the lid and cook for a further 5 minutes until reduced. Stir in the parsley and peas, then remove from the heat and transfer to a 2.4 litre ovenproof dish. Preheat the grill to high.
  • Meanwhile, bring 600ml milk and 500ml (2 cups) water to a simmer in a medium saucepan over medium heat. Gradually whisk in polenta until combined. Cook polenta for 3 minutes, whisking constantly. Stir in 20 g butter and half the Parmesan, then season with salt and pepper.
  • Working quickly, evenly spread the polenta mixture over the chicken mixture and smooth the top with a spatula before it begins to set. Scatter over the remaining Parmesan, then cook under the grill for 5 minutes or until lightly golden.
Rate & Comment on this this Recipe

Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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