This is a household favourite and such a simple one at that.
The base is quick and easy to make and, if you aren’t eating it that night, leave in the fridge (covered) for a few days or you can also freeze it. Then, when you’re ready, grab it out, pop the lid and bake away.
To bloke it up, add a little mashed potato as a side and serve with Gentleman’s Relish.
2 Tbsp extra virgin olive oil, extra for pastry
1 red onion, sliced
2 leeks, white and light green parts only, sliced
2 cloves garlic, thinly sliced
3 sprigs thyme, leaves only
500g free-range chicken thigh fillets, diced into 2-3 cm chunks
1 cup full-fat milk (or you could use almond milk)
1 Tbsp cornflour
400g tin cannellini beans, drained
Salt and pepper to taste
1 sheet butter puff pastry, thawed
Heat the olive oil in a large heavy based pan, add the onion and leeks and cook for three to four minutes until starting to soften, add garlic and continue to cook for a further two minutes before adding chicken pieces.
Brown the chicken and cook only a few minutes so the pieces retain their moisture.
Stir almond milk and cornflour together, pour into the pan and bring to the boil. Then reduce heat and simmer for five minutes as sauce thickens. Add cannellini beans and stir through. Season with salt and pepper. Remove from heat and transfer to a pie dish.
Cover with puff pastry, brush with olive oil, prick a few holes in the pastry and bake for 50 to 60 minutes at 185ºC, until pastry is golden and flaky.
Serve with steamed carrots, tossed with feta, almonds and lemon olive oil.
Next month, Matt Wilkinson will release his third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.
($19.99/4 pack, $89.99/24 case).
beer expert and Beer Diva founder Kirrily Waldhorn knows a thing or two about selecting the perfect brew! ‘The Bridge Road Saison’s vibrant, fruity aromatics, grassy hop notes, and lively carbonation make it the perfect beer to accompany this dish, cutting through rich buttery puff pastry, and lifting the thyme and garlic flavours to another level,’ says Kirrily. ‘This is farmhouse eating and drinking at its best!’
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