Creamy Chicken Pie
2017-09-28 15:50:29
Creamy Chicken Pie
Cook Time
35 min
Ingredients
- ½ Roasted Chicken (left over from the night before?)
- 25g Butter
- 4-5 spring onions finely chopped
- 1 tbsp Plain Flour
- 250ml Milk
- 150 ml Double Cream
- 2 tbsp Tarragon
- 500g Puff Pastry (homemade or out a packet)
- 2 tsp dried Chives
- 1 egg
- Bakeware Recommended
- Traditional Round Pie Tin
Instructions
- Preheat the oven to 200 °C
- Rip large chunks of chicken from the bone and discard the remnants.
- In a large pan at medium-high heat, melt the butter and add the spring onions, tarragon and chives.
- Lightly brown the spring onions and add the tablespoon of flour along with 2 tablespoons of cold water.
- Slowly stir in the cream and allow to simmer, stirring occasionally.
- Once the sauce has thickened slightly (after about 10 mins) add the chicken.
- Pour the filling into a medium sized pie dish (it should be large enough to feed 2-3 people)
- Roll out your puff pastry and lay on top of the pie dish, cut any excess from the edges.
- Whisk an egg in a small bowl and paste on top of the pastry.
- Cook in a preheated oven for 30-35 mins or until the pastry is crispy.
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