Last night on Twitter I mentioned I was baking chicken pie. I got lots of recipe requests so I thought I would put the recipe up on the blog. Sadly I didn’t take a photo of it but picture golden puff pastry right here. This pie is the reason why when you roast a chicken you roast a HUGE one so there is leftovers for the pie two days later.
SO….here is the recipe
Strip the meat off the chicken, you need about 500gms/1Ib. Actually you can get away with less by adding more veggies. Then you turn the oven onto 180C/375F. Dice or whizz a large onion or 6shallots/scallions, 2 cloves of garlic, some fresh herbs from the garden if you have them but don’t worry if you don’t and 4 rashers of bacon. Sauté them using a tiny bit of oil if there isn’t enough in the bacon. When the bacon is crispy and the onion clear then stir in 2 tablespoons of flour. Remove pan from the heat. Now slowly stir in 1.5 cups of milk and bring to the boil. It will thicken. Take it off the heat. Now the recipe says allow to cool but seriously, who ever has time for that, right?
Now throw in the chicken, add 1/3 cup of tangy Parmesan cheese, teaspoon of grainy mustard if you have it, cup of frozen mixed vegetables for those with kids, and 2 lightly beaten eggs. Pour into into a greased pie dish. Cover with a square of puff pastry, brush with milk and bake for 30 minutes. Don’t like puff pastry? Use 5 sheets of filo.
Serve with plum sauce and most importantly, enjoy!
Now print this because you know you want to make it!