30-40 minutes to cook and serves
What you will need
For the pie:
Approx. 300g of roast chicken, chopped into small pieces
Approx. 300g of roughly diced butternut squash
1 onion, sliced
1 tablespoon plain flour
3/4 pint of chicken stock
2 tablespoons of double cream
A pack of ready-made puff pastryHandful of fresh coriander, chopped
Dried Thyme (optional)
Peas (optional side)
For coriander pesto:
25g fresh coriander
Small clove of garlic
15g parmesan cheese
Handful of toasted pine nuts
6 tablespoons of extra virgin olive oil
Make the pesto by blitzing all of the ingredients together into a thick paste.
Sweat the onion in a pan with a drizzle of olive oil for a few minutes until soft before adding the butternut squash, flour, half of the pesto and the stock.
Cook for a further 5 minutes (until the squash is soft) and then mix in the chopped chicken, cream, rest of the pesto, a squeeze of lemon juice, a handful of chopped fresh coriander and black pepper to taste.
Place the mixture into an ovenproof pie dish and cover with a layer of puff pastry, rolled out about 1/2cm thick. Sprinkle the pastry top with some dried thyme and a drizzle of olive oil.
Bake the pie in the oven (at 180°C) for about 25 minutes, until the pastry is golden and crispy.
The icing on the cake: serve the pie hot with sweet green peas