Chicken Pie
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Serves: 6
This is a fantastic Chicken Pie recipe that is very easy to make and thanks to frozen puff pastry takes only minutes to prepare. It makes a large pie that can feed about 6 people
Ingredients
- 250g frozen puff pastry that is thawed
- 1 beaten egg
- 1 tablespoon butter
- 2 medium onions grated or finely chopped
- 1 tin corn kernels drained
- 100g sliced button mushrooms
- 1 cup frozen peas
- 1 whole cooked chicken chopped or shredded depending on how you like it
- 2 tablespoons butter
- 2 tablespoons flour
- 500ml chicken stock
- 250ml fresh cream
Instructions
- Pop the frozen pastry in the fridge for about 2 hours to thaw. (It is better to thaw it out in the fridge than on the counter as it seems to stay intact better.)
- Melt 1 tablespoon of butter in a pan on a medium heat
- Add and fry the onions until they are soft,
- Add the mushrooms and fry for 3 minutes stirring occasionally.
- Add the corn, frozen peas and chicken and cook for a few minutes to mix in all of the ingredients.
- Remove from the heat and set aside.
- In another pot, melt 2 tablespoons of butter and add the flour.
- Stir or whisk well to cook the flour a little, be careful not to burn it,
- Now remove it from the heat and add the chicken stock in a slow stream,
- Whisk well while adding the stock until all of the flour is mixed in and you have no lumps.
- Pop it back on the stove and bring to the boil while you stir continuously,
- Reduce the heat to low and add the cream
- Stir until you feel it starting to thicken up.
- Remove from the heat, toss in the chicken mixture and give it a good mix.
- Pour the mixture into a casserole dish that is about 20cm x 20cm x 10cm
- Place the pastry over the top.
- Tuck it in and fold any overlaps back onto the top.
- Cut 2 x 4cm slits in the pastry, wash the top with the beaten egg
- Place in a 180 Celsius oven for 30 mins until the pastry is crisp and browned