Chicken pie
Ingredients
- 300 gr chicken
- 40 gr butter
- 1 onion
- 2 cloves garlic
- 300 gr carrots
- 40 gr flour
- 400 ml milk
- 1 chicken stock cube
- 2 bay leaves
- 1 tspn lemon juice
- 1 tspn mustard
- 250 gr green peas
- 3 tbspn fresh parsley
- 90 gr sweet corn
- 300 gr puff pastry
- 1 egg
Instructions
- Dice the chicken and stir fry in some oil until almost cooked. Season to taste, remove and set aside.
- Chop the onion and garlic. Peel and dice the carrot.
- Melt the butter. Cook the onion, carrot and garlic until soft.
- Add all the flour at once and stir together (a roux). Cook on a low heat for a couple of minutes. Add some of the cold milk to the roux and stir until smooth. Continue adding the milk while stirring until you have a smooth sauce.
- Return to a simmer and add the bay leaves, lemon juice to taste and mustard. Season to taste.
- Simmer for a couple of minutes to cook out the flour and to finish cooking the vegetables.
- Add the green peas and the sweet corn and remove the bay leaves.
- Return the cooked chicken to the sauce.
- Preheat the oven to 180 °C and grease an ovenproof dish. Spread the sauce, chicken and vegetables in the dish.
- Roll the puff pastry out to the size of your dish. Place on top of the filling and press down the rim to seal it to the dish.
- Brush with the beaten egg and bake the chicken pie in the oven for 30 min or until golden and cooked through.
- Serve the chicken pie with a vegetable of your choice.
Stuff to know
It is possible to make the sauce and filling ahead and refrigerate until needed. The baking time will be longer though if the dish comes straight from the fridge.
Replace some of the milk by dry white wine.
Replace some of the milk by dry white wine.
