Woman_s Day Australia - 14 March 2016_

50 WD

✦1L chicken stock

✦½ bunch dill, fronds chopped,

stalksseparated

✦ ½ bunch parsley, leaves

chopped, stalks separated

✦ 2 bay leaves

✦ 2 chicken breasts

✦ 60g butter, chopped

✦ 1 leek, trimmed, sliced

✦ 3 green onions, sliced

✦ 4 garlic cloves, sliced

✦ 1 zucchini, sliced

✦ 100g sugar snap peas, sliced

✦ ¼ cup cornfl our

✦ ¼ cup water

✦ ½ red capsicum, seeded,

fi nely sliced

✦ 6 sheets fi lo pastry

✦30g butter, melted

✦mixed salad leaves, to serve

1 Preheat oven to moderate, 180°C.

2 In a 28cm ovenproof frying pan,

bring stock, herb stalks and bay

leaves to boil on high. Add chicken,

cover, reduce heat to low. Simmer

10-12 minutes until cooked through.

Transfer chicken to a plate using

a slotted spoon. Cool. Drain stock,

discarding solids.

3 In same pan, heat butter on

medium. Saute leek, onions and

garlic 4-5 minutes until tender.

Add zucchini and peas and saute

2-3 minutes until just tender.

4 Stir in reserved stock and bring to

boil.Reduce heat to low and simmer

8-10 minutes until reduced slightly.

5 Meanwhile, shred chicken and

return to pan. In a small bowl,

combine cornfl our with water

to make a paste. Gradually add to

pan, stirring, until mixture boils and

thickens. Simmer 3 minutes.

6 Remove skillet from heat. Stir

chopped herbs and capsicum

through. Season. Cool.

7 Brush each sheet of fi lo with

butter. Scrunch into loose balls and

arrange over chicken mixture. Bake

20-25 minutes until golden and

cooked through. Serve with salad.

CHICKEN & VEGETABLE SKILLET PIE

SERVES 4 PREP 10 MINS COOK 1 HOUR PER SERVE 2097kJ COST $$$

TIP If preferred, top with a

double sheet of puff pastry

• join with softened butter
  and roll and trim to fit.