Comfort cooking: It’s as easy as pie

  • Difficulty: Easy
  • Completion Time: 1 hour

Winter’s well on its way, and we’ve find a delicious pie recipe to warm you up when the nights turn chilly. For a meat-free version, substitute the chicken for pre-cooked potatoes and cannellini beans, and the chicken stock for vegetable stock. Our Private Label roaster or casserole dish is perfect for making and serving this yummy recipe.  


Ingredients Needed

Amount Ingredient
2 large square sheets of puff pastry
25g butter
1 leek, thinly sliced
400g skinless chicken breasts, diced
½ cup white wine
½ cup cup chicken stock
2 tbsp cornflour
¼ cup cold water
100g brie, thinly sliced
¼ cup parsley, chopped
1 egg, beaten
Salt and pepper to taste


  1. Preheat the oven to 200˚C
  2. Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and leeks and cook for about 8 minutes until soft.
  3. Add the chicken and cook through.
  4. Add the wine and stock and cook for five minutes.
  5. Season with salt and pepper.
  6. Mix the cornflour and water together to make a paste.
  7. Add this to the saucepan, with the chopped parsley.
  8. Mix through and remove from heat.
  9. Cover the bottom of the dish with one sheet of pastry.
  10. Spread the chicken mixture over this, topping with the brie slices.
  11. Leaving a 3cm border around the edges, cut 6-8 slits along the width of the second sheet of pastry.
  12. Place this sheet of pastry over the top of the dish.
  13. Brush with the egg.
  14. Cook for 20 minutes until the pastry is golden brown.
  15. Let the pie rest for 5 minutes before cutting.
Consol Pie Header 2