Tuscan Chicken Pie with Proscuitto

Prep: 35 mins (+ 1hr chill time) || Cook: 45 mins || Serves: 6


3 sheets each frozen shortcrust and puff pastry, thawed

1 egg, whisked

Salad, to serve (optional)


2 tbs extra virgin olive oil

2 onions, finely chopped

4 garlic cloves, crushed

1kg chicken thigh fillets, chopped

1 cup (250ml) chicken stock

300ml pure (thin) cream

3 tsp dried oregano, plus 1/2 tsp extra, to sprinkle

2 tsp dried Italian herbs

125g sundried tomatoes, chopped (see note, p 64)

120g baby spinach leaves

100g sliced prosciutto, chopped

2/3 cup (50g) grated parmesan, plus 15g extra, to sprinkle

1/2 cup (75g) cornflour


For the filling, heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring occasionally, for 3 minutes or until softened. And chicken and cook for 10 minutes, stirring frequently, or until just beginning to colour. Add chicken stock and cream, then gently simmer, stirring occasionally, for 20 minutes or until chicken is cooked (don’t worry if cream separates at this point; it will come back together once the cornflour mixture is stirred through).

Add dried herbs and simmer, stirring occasionally, for 2 minutes. Add sundried tomatoes, spinach, prosciutto, parmesan and 1 tsp each of fine salt and cracked b ack pepper, and simmer for 1 minute, stirring constantly, until spinach wilts. Mix the cornflour with 150ml water in a small bowl until smooth and combined, then stir into mixture and cook until thickened. Remove to a large heatproof bowl and cool to room temperature, then cover and chill for 1 hour.

Preheat oven to 240°C/220°C fan- forced. Place a baking tray in oven to preheat. Grease six 11cm x 14cm (top measurement) individual (3cm-deep, 1-cup capacity) oval pie plates. Line plates with shortcrust pastry, cutting to fit. Spoon in filling. Using your fingertip, run a little water around edges of pastry (to help seal top and bottom pastries together), then top each with puff pastry and trim edges to make neat. Brush tops with egg, then sprinkle with extra oregano and extra parmesan. Cut several slits in the tops to allow steam to escape. Bake on preheated tray for 20-22 minutes until cooked, puffed and deep golden. Remove and rest on a wire rack for 10 minutes.

Serve warm with salad, if desired.