Ingredients
Method
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Canola oil 50.0 ml
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Chicken thigh fillets, welltrimmed, chopped 1.5 kg
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Onion, chopped 1.0 x
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Leeks, sliced 3.0 x
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Water 1.0 l
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Tarragon, chopped 10.0 g
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Flat leaf parsley, chopped 10.0 g
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Eggs, lightly beaten 2.0 x
To Serve
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Side salad, to serve
Preparation
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Method
- Heat oil in a large pan over high heat.Brown chicken, remove.
- Add onion and leek to pan with a little extra oil, sauté until softened. Return chicken to pan.
- Add Knorr Intense Flavours Roast Umami, water and herbs. Bring to the boil and thicken with Knorr Roux. Simmer until chicken is cooked through.
- Place chicken mixture in pie dishes. Cut out pastry lids, place over pie dishes and brush with egg. Bake at 180°C until golden.
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To Serve
- Serve pies accompanied with a side salad.
