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Creamy Chicken Pie
2017-09-28 15:50:29
Creamy Chicken Pie
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. ½ Roasted Chicken (left over from the night before?)
  2. 25g Butter
  3. 4-5 spring onions finely chopped
  4. 1 tbsp Plain Flour
  5. 250ml Milk
  6. 150 ml Double Cream
  7. 2 tbsp Tarragon
  8. 500g Puff Pastry (homemade or out a packet)
  9. 2 tsp dried Chives
  10. 1 egg


  11. Bakeware Recommended
  12. Traditional Round Pie Tin
Instructions
  1. Preheat the oven to 200 °C
  2. Rip large chunks of chicken from the bone and discard the remnants.
  3. In a large pan at medium-high heat, melt the butter and add the spring onions, tarragon and chives.
  4. Lightly brown the spring onions and add the tablespoon of flour along with 2 tablespoons of cold water.
  5. Slowly stir in the cream and allow to simmer, stirring occasionally.
  6. Once the sauce has thickened slightly (after about 10 mins) add the chicken.
  7. Pour the filling into a medium sized pie dish (it should be large enough to feed 2-3 people)
  8. Roll out your puff pastry and lay on top of the pie dish, cut any excess from the edges.
  9. Whisk an egg in a small bowl and paste on top of the pastry.
  10. Cook in a preheated oven for 30-35 mins or until the pastry is crispy.
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Creamy Chicken Pie

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