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Delicious chicken pie

Now for a great chicken and vegetable pie

Recipe Ingredients
For pastry:
225g plain flour;
1/4tsp salt;
115g cold butter, diced;
1 egg yolk
2 tbsp approx of iced water

For the filling:
50g butter;
2 tbsp plain flour;
250ml hot chicken stock;
4 tbsp double cream
1 small onion diced
2 carrots, peeled and sliced
50g mushrooms, quartered
450g cooked chicken meat, cubed
1 egg, beaten.

Recipe Method
First make the pastry. Sift the flour and salt into a bowl and rub in the the butter until the mixture resembles breadcrumbs. Or blitz in robochef Sprinkle with 6tbsp cold water and mix until the dough holds together. Wrap in clingfilm and chill for at least 30 minutes.

Next make the filling. Melt half the butter in a pan and whisk in the flour until bubbling. Add the stock, continuing to whisk until boiling. Simmer for 2 minutes then whisk in the cream. Season and set aside.

Heat the remaining butter in a large non-stick frying pan and gently cook the onion and carrots for about 5 minutes. Add the celery and mushrooms and cook for a further 5 minutes. Add the cooked chicken and peas. Add the chicken mixture to the hot cream sauce and spoon into a 2.5litre baking dish.

Roll out the pastry on a lightly floured surface to the thickness of about 3mm. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim away any excess pastry. Glaze with beaten egg and cut a few slits in the pastry to let the steam escape.

Bake in a hot oven (190c/gas5) for 30 minutes until the pastry is golden.
Serves 4-5

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