Onion Dip Chicken Pie
Jessica Gray
Think classic chicken pie meets your favourite onion dip. Creamy, comforting, and downright delicious. A total crowd-pleaser for any day of the week.
Ingredients
- 2 square puff pastry sheets
- 50g butter
- 1 onion
- 5 garlic cloves
- 4 boneless chicken thighs
- 2 heaped tbsp On Yaaa
- 1 cup chicken stock
- 1 cup milk
- 1 tsp Man Grind Salt Flakes
- 1 ½ cups corn kernels
- 2 cups chopped silverbeet (or your choice of veggies)
- ½ cup milk (additional)
- 1 heaped tsp cornflour
- ½ cup grated cheese
- 1 egg, beaten (for brushing)
Directions
- Preheat oven to 180°C fan bake and defrost the pastry sheets.
- Melt butter in a large shallow casserole dish or frying pan over medium heat. Add the onion and garlic, sauté for 1–2 minutes until softened.
- Add diced chicken thighs and cook for 4 minutes until starting to brown.
Sprinkle over the On Yaaa Onion Dip Mix, then pour in the chicken stock and milk. Season with Man Grind and stir to combine.
- Add the corn and silverbeet (or any veg you fancy), and simmer for about 5 minutes until slightly softened.
- In a small bowl, mix the extra milk with the cornflour, pour into the pan and stir until the sauce thickens. Add more cornflour if needed.
- Stir through the grated cheese and remove from heat.
- Transfer the mixture to a baking dish if needed, cover with the pastry sheets and press around the edges to seal.
- Brush the top with beaten egg and bake for 30 minutes or until golden and puffed.
