Ingredients
Chicken Filling
650g chicken thighs, diced
2 tbsp butter
3 cloves garlic, minced
1 small onion, diced
1 small leek, sliced
1 tsp dried thyme
1 tsp salt
1 tsp pepper
2 tbsp flour
1⁄2 cup chicken stock
1⁄2 cup cream
Pie Assembly
2 sheets puff pastry, partially thawed
1 egg, whisked (for brushing)
Instructions
Cook the Filling
1. Place the skillet onto the Cobb Grill and melt the butter.
2. Add garlic, leek, and onion; cook until softened.
3. Add chicken thighs, thyme, salt, and pepper. Cook until lightly browned.
4. Sprinkle over the flour and stir for 1 minute.
5. Pour in stock and cream.
6. Simmer for 5–7 minutes, until thickened and glossy.
7. Remove from heat and let cool slightly (helps the pastry stay crisp).
Assemble the Pie
1. Line a 9-inch pie tin or your COBB Bread Tin with puff pastry.
2. Spoon in the chicken filling.
3. Add the pastry lid and crimp the edges.
4. Brush generously with the whisked egg for a golden finish.
Bake on The COBB
1. Place the Roasting Rack onto the Cobb.
2. Sit the pie tin on top.
3. Cover with the lid.
4. Bake for 25–35 minutes, or until the pastry is puffed and deep golden.
(If your Cobb runs cooler, allow up to 40 minutes.)
Tips for COBB Success
Let the filling cool before assembling to prevent soggy pastry.
Brush with extra egg in the last 5 minutes for added colour.
