Chicken pie

Cam­era Press (serves 4-6)

Friday - - Leisure -

Prep time: 30 mins

Bak­ing time: 40 mins In­gre­di­ents 120g but­ter 250g mush­rooms, quar­tered 100ml chicken stock hand­ful pars­ley, roughly chopped 250g beef ba­con, cut into small pieces 100ml flour 250ml cream 1 large roasted chicken, deboned and shred­ded 400g flaky pas­try, de­frosted 1 egg, beaten Method 1. Pre­heat oven to 180°C and grease a large oven­proof dish. 2. Heat 20g but­ter in pan and sauté mush­rooms. Sea­son with salt and pep­per. Add stock and sim­mer un­til it thick­ens to a sauce-like con­sis­tency, then add pars­ley. 3. In sep­a­rate pan sauté beef ba­con un­til cooked. Re­move from pan. 4. In same pan, melt re­main­ing but­ter and stir in flour. Stir un­til mix­ture starts to bub­ble. Add cream and stir into a thick, smooth sauce. 5. Mix chicken, white sauce, beef ba­con and mush­rooms to­gether and spoon mix­ture into oven­proof dish. 6. Roll pas­try out and use to cover dish. Press sides down with a fork and dab the top with egg. Bake for 30-40 min­utes or un­til pas­try is cooked.

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