CREAMY CHICKEN PIE

CREAMY CHICKEN PIE

Happy Sunday my loves! Hope you’re all having a gorgeous day It feels like a properly ‘duvet day’ kind of Sunday today with the Rain doesn’t it?

On those cosy days, all I fancy is a big bowl of hearty, comforting food and the ultimate Rainy day meal has to be a big ol pie

I made this a little while ago, and realised that I never actually shared the recipe so thought today would be the perfect time! It’s just HEAVEN IN A BOWL

HIT SAVE FOR DINNER INSPO

INGREDIENTS

320g pack of ready rolled Puff Pastry
500g of Cooked Chicken (Shredded)
1 tbsp Olive Oil
1 packet of Bacon Lardons or Pancetta
3 Leeks, sliced into rounds
45g Butter
45g Plain Flour
225ml Milk
200ml Chicken Stock
100g Petis Pois
1tsp Wholegrain Mustard
1 Beaten Egg

In a large pan, heat the oil, then fry off the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened.

Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add in your milk, stirring constantly to ensure the mixture doesn’t get lumpy.

Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat.

Add in your cooked Chicken, stir it through and then season. Adjust with salt, pepper and mustard until it tastes how you’d like!

Let your filling cool down for about 15 minutes, then spoon it into a pie dish before topping with your ready rolled Pastry.

Crimp the edges using a Fork, then decorate with any extra pastry if you fancy before brushing with the beaten Egg and popping into the Oven at 200c, for about 40 mins until crispy and Golden

And that’s it! Super easy, super delish and works out at 750 calories per portion

Let me know if you try it Angels

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