Chicken Pie
Description
Chicken pie for roughly 4 people
Ingredients
- Puff Pastry (pre-made)
- 2 boneless chicken fillet
- Four STREAKY UNSMOKED bacon strips (smoked dominates the flavour too much, back bacon too little)
- 4 spring onions (or a large onion)
- a chicken stock cube
- “cup” of milk
- 60g flour
- 60g butter + change
Recipe
Create the Sauce
- Chop the spring onions
- Cut the bacon into little bits
- Cut the chicken breasts into small chunks
- Put a small amount of butter in a saucepan on medium/high heat
- add the chicken chunks
- cook for a few minutes (5 or less)
- add the bacon
- cook for about 5 minutes
- add the chopped spring onions
- Mix everything around until the onions become soft
- Add the butter, wait for it to melt
- Add the flour (add a little at a time, stirring it into the butter before adding more)
- Add the stock whilst stirring
- Add the milk
- Stir until it’s roughly consistent
- Put it on low heat and add the saucepan lid to keep it warm
- Leave it like this until the sauce has simmered down to a thicker consistency
Prepare the pastry
- Follow instructions on the packet
- Once the pastry is out flat on the counter top place the pie dish upside down on top to mark the size of the dish
- Cut the pastry to fit the dish (leave a decent chunk of overhang)
Create the Pie
- Pour the sauce into the dish
- Paint the rim of the pie dish with milk to help the pastry stick
- Drape the pastry over the pie dish
- Press it down around the rim
- Poke holes in the pastry
COOK THE PIE
- Put the pie in an oven at 200c until the pastry is golden brown (25 minutes)