INGREDIENTS
- 10 chicken fingers
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- Three tablespoons extra virgin olive oil or cooking oil
- One onion
- One cup frozen peas and diced carrots, half and half
- Two cloves garlic, minced
- Two tablespoons all-purpose flour
- Two cups/one cube chicken stock
- One cup heavy cream
- One store bought pie crust – unbaked and thawed if frozen
- One egg, lightly beaten
PREPARATION
- Preheat oven to 205ºC.
- Sprinkle chicken fingers with paprika, sage, oregano, salt and pepper.
- Heat 10-inch castiron pan over medium-high heat and add oil. When oil begins to swirl, add seasoned chicken and saute until cooked through – about four minutes on first side, three minutes on second. With tongs, put chicken on plate. Leave oil in pan. Let chicken cool for few minutes then chop into 1cm cubes.
- In same pan, add onions, peas and carrots. Sprinkle with salt and pepper. Cook and stir until onions become tender – three to five minutes. Add garlic and cook until fragrant – about one minute longer.
- Sprinkle in flour. Stir until flour dissolves in vegetables and juices. Add chicken stock and raise to a simmer. Stir until thickened. Once liquid has thickened, stir in heavy cream.
Return chicken to pan. Unfold pie crust and place over top of filling, tuck excess edge in pan. Brush crust evenly with egg wash. With knife, cut three vents in top of crust. Place in oven and bake until crust is golden brown – about 20 minutes.