600g chicken thighs, skinned, boned and diced
1 small onion, chopped
1 bay leaf
½ cup basil and pinenut pesto
6 tablespoons flour
½ cup cream
400g crusty pie pastry*
¼ cup each roughly chopped fresh basil and toasted pine nuts.
Pre-heat oven to 200ºC on fan bake if possible.
Mix first three ingredients together and cover with salted water. Simmer until just cooked. Strain stck and reserve.
Melt the butter, add the pesto and cook gently for one minute. Add ½ cup of the reserved stock and gradually add cream, stirring until well incorporated. Add the cooked chicken.
#Line a 23 cm pie dish with crusty pie pastry. Fill with chicken mixture, top with fresh basil and toasted nuts.
Cover pie with pastry lid. Bake for 30 minutes until golden. Serves 6 -8.#
For individual pies, change that last bit and replace with: #Using a cornish pasty pie press or individual pie-dishes, line, fill, and cover separate serving pies. Make holes in the top and paint with milk. Cook for 10 -15 minutes until golden. Serves about 9.#
* You'll need more pastry if you make individual pies of course.