Dinner

Chicken and Eggplant Family Pie is for Dinner.

Chicken and Eggplant Family Pie takes 15 minutes to prepare.

Chicken and Eggplant Family Pie takes 40 minutes to cook.

Chicken and Eggplant Family Pie makes 6 servings.

The ingredients for Chicken and Eggplant Family Pie are:

2 cups diced eggplant
1 chicken thigh (skinless & boneless)
2 Tablespoons olive oil
1 fennel bulb chopped
1 crushed garlic clove
1 Tablespoon flour
1 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
white pepper
chopped herbs eg rosemary, parsley
1 cup canned corn kernels
1 sheet flaky pastry

Here is how you make Chicken and Eggplant Family Pie:

Place diced eggplant in colander. Sprinkle some extra salt over eggplant. After 10 mins, rinse & dry with paper towel. Heat oil in a large saucepan. Add fennel bulb & garlic. Cook until fennel is clear. Stir in flour & cook until frothy. Gradually add stock & bring to boil. Add chicken, herbs, milk, salt & pepper to taste. Reduce heat and cook gently for 10 minutes. Add cubed eggplant & cook for another 5 minutes. Remove from heat & add corn. Pour chicken mixture into 20cm pie dish. Brush edge of dish with water. Roll out pastry to a circle large enough to fit top of pie dish. Place pastry over filling. Cut steam holes in middle of pastry. Bake at 220 degrees Celsius for 20 minutes or until pastry is golden & well risen. of pie

The nutritional information for Chicken and Eggplant Family Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 190.2

• Total Fat: 9.0 g
• Cholesterol: 11.8 mg
• Sodium: 256.1 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 1.8 g
• Protein: 6.6 g