Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Serves: 4 - Prep 15 mins - Cooking 45 Minutes
1 tbsp olive oil
6 (about 650g) Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
1 leek, pale section only, thinly sliced
2 sticks celery, coarsely chopped
2 cloves garlic, crushed
1/4 cup (35g) plain flour
1 cup (250ml) chicken stock
1/2 cup (125ml) thickened cream
1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
1 cob corn, husk and silk removed, kernels removed
1 tbsp wholegrain mustard
2 tbsp chives, finely chopped
1 sheet (25cm) puff pastry, ready-rolled
1 Coles Brand Australian Free Range Egg, lightly whisked
Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 minutes or until browned all over. Transfer to a plate. Repeat with the remaining chicken.
Add the leek, celery and garlic to the pan. Cook, stirring, for 5 minutes or until leek softens. Return the chicken to the pan. Sprinkle the flour over the chicken mixture. Cook, stirring, for 2 minutes or until flour is combined. Add the stock. Cook, stirring, for 2 minutes or until sauce boils and thickens. Remove from heat. Add the cream and stir to combine. Add the asparagus, corn kernels, mustard and chives and stir to combine. Season with salt and pepper.
Spoon the chicken mixture into an 8 cup (2L) capacity ovenproof dish. Place the pastry over the filling. Use a sharp knife to trim edges. Press down pastry edge with a fork. Lightly brush with the egg. Place on a baking tray. Bake for 30 minutes or until golden.
Per serve: 38g Protein - 43g Fat - 29g Carb - 5g Fibre - 666 Calories