Chicken pie recipe

Chicken pie is the ultimate comfort food and with this chicken pie recipe, you’re sure that you’ll want to make it time and time again. A crisp coating and a creamy sauce and voila – your leftover chicken is transformed into a brand new dish. Always keep a roll of pastry in the kitchen so you can gather all your leftovers together in a quick and easy way.

TIME

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Cuisine: Halloween

NUTRITIONAL FACTS

Calories: 531 per serving

Fat: 28g

Carbs: 45g

Protein: 24g

Full Recipe in Details

INGREDIENTS

800 grams of Leftover cooked chicken
1 Pack of Ready rolled puff pastry
1 Leek
200 grams of smoked bacon (Finely chopped)
50 grams of mushrooms
1 vegetable stock cube
1/2 cup of low-fat milk
50 grams of plain flour
20 grams of butter

GUIDE / INSTRUCTIONS

Cut meat into large pieces. Saute leek, bacon, and mushrooms in the butter and oil. When soft, add flour.
Add stock, stirring continuously then add the milk so that the sauce is rich and creamy.
Add the pre-cooked chicken, and stir carefully until meat is completed coated. If you prefer to make this like a more traditional pie you can line the pie dish with the rolled out shortcrust pastry before putting in the filling.
Cover with pastry, making a vent in the pie top, and brush with milk.
Bake in the oven at a high temperature (200C/400F/gas 6) for around 25mins or until golden.