This classic chicken pie is the ultimate comfort food. You can also prepare the pie ahead of time and refrigerate until needed - just add a few extra minutes to the cooking time.
Chicken pie - serves 4
Ingredients for chicken pie
- 400g shredded, cooked chicken
- 1 green pepper, sliced
- 60g button mushrooms
- 60g chopped onion
- 15g butter
- 1 egg, beaten
- 50g peas
- 250g flaky puff pastry
For the sauce:
- 200ml chicken stock
- 3 tbsp double cream
- 25g butter
- 25g flour
Method for making chicken pie
- Blanch the pepper for 3 minutes in a sauce pan of boiled salt water, then drain and rinse in cold water
- Saute the onions and mushrooms in a saucepan on medium heat, then set aside
- Melt the butter for the sauce in a sucepan, then add the flour and cook slowly on a low heat until it turns straw coloured. Add the chicken stock and turn up the heat, stirring as the sauce comes to a simmer. Add the cream and reduce until it has a smooth, syrupy consistency. Season to taste
- Take the pan off the heat and add the chicken, onions, mushrooms and peas
- Butter an oven proof dish and add the chicken mixture
- Roll out the pastry on a floured work surface, to a thickness of about 1cm. Place the pastry over the chicken and trim the edges. Pierce a couple of air holes
- Brush the top with the beaten egg
- Bake the pie in an oven that has been preheated to 220C for about 30 minutes, until piping hot and golden brown
- Cool for about 10 minutes before serving
Tips for making chicken pie
- Use the pastry trimmings to decorate the pie - attach with a little beaten egg
- Feel free to modify the vegetables or add bacon cubes to the mixture
