CHICKEN PIE

YIELD: Serves 8 - 10

DOWNLOAD PDF

INGREDIENTS

Chicken Filling

  • 1.5 kg Chicken, fillets
  • 60 ml (¼ cup) Oil, for frying
  • 400 g (4 small) Onions, chopped
  • 300 g (4 large) Leeks, sliced
  • 600 ml (2½ cups) Milk
  • 120 g (1 sachet) Roast Chicken Pie R/P (08826015)

Pastry

  • 400 g (1 roll) Puff pastry
  • 50 g (1 large) Egg
  • 15 ml (1 Tbsp) Milk

METHOD

1. For the Chicken Filling: Steam the chicken fillets for 15 - 20 minutes. Leave to cool, then shred the cooked chicken. 2. Heat the oil in a large pot and fry the onions until soft and transparent. Add the leeks and chicken and fry for 1 - 2 minutes. 3. Mix together the milk and Roast Chicken Pie R/P and pour over the chicken mixture. 4. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes or until thickened, stirring occasionally. 5. For the Pastry: Preheat an oven to 180°C. 6. Spoon the chicken mixture into an oven dish and leave to cool. 7. Place pastry over the cooled chicken filling and seal. 8. Whisk together the egg and milk. Brush the pastry with the egg mixture. 9. Bake for 30 - 40 minutes or until the pastry is golden brown and crisp. 10. Allow to stand for ± 10 minutes before serving. Chef’s Tip: Use shredded cooked chicken in place of the fillets.