Ingredients
1 whole chicken large
2 onions chopped large
3 garlic cloves crushed *to taste
500ml Massel* Chicken Style Liquid Stock
1/2 cup peas
1/2 cup frozen corn
1/2 cup thick cream
2 tbs cornflour
1/2 cup milk
*Massel is recommended by Australia's Best Recipes
Method
-
Place the chicken into a pot with the stock, sliced onions, crushed garlic and salt and pepper to taste.
-
Simmer for approximately 40 minutes or until the chicken is soft and is able to be pulled from the bones. Remove the meat from the bones, discarding the skin. Set aside.
-
Add the peas and sweetcorn to the stock in pan and simmer for a few minutes.
-
Mix together cornflour and milk and pour it into the stock to thicken.
-
Return the chicken to the sauce along with the cream.
-
Check for seasoning and adjust to taste.
Notes
This filling can be frozen and be made up with any one of your favourite pastries.
I like to cook the chicken in my pressure cooker for speed and it makes no difference whether you sauté the onions or not as they need to disintegrate in the sauce anyway.
