Easy chicken pie

Friday - - Recipe Cards -

Prep time: 10 mins Cook­ing time: 45 mins Serves 6 oil, for greas­ing 1 roasted/ro­tis­serie chicken 50g but­ter 1 onion, roughly chopped 2 cel­ery stems, roughly chopped 1 large car­rot, peeled and roughly grated 150g mush­rooms, quar­tered 3 tbsp flour 1 tsp mus­tard pow­der 250ml cream 300ml milk 40ml chopped pars­ley 100g peas 400g flaky pastry, de­frosted 1 egg, beaten


1 Pre­heat oven to 200°C and grease a large oven­proof dish with oil or non-stick spray.

2 Re­move all bones and skin from chicken and cut meat into small cubes.

3 Heat but­ter in a large pan and fry onion, cel­ery, car­rot and mush­rooms for a few min­utes. Stir in flour and mus­tard pow­der and fry for a fur­ther few min­utes.

4 Add cream and milk and stir un­til sauce thick­ens. Sea­son with salt and freshly ground black pep­per. Add pars­ley, peas and chicken cubes and spoon mix­ture into oven­proof dish.

5 Lightly roll flaky pasty on a flour-sprin­kled sur­face and use it to cover chicken mix­ture. Press the sides to the dish with a fork and daub with egg. Bake for about 30 min­utes or un­til golden brown.

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