Truly comfort food, using left-over chicken meat, with an amazing puff pastry crust! Thick creamy sauce with an added flavour dimension from the feta.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Chicken Pie
Servings: 6 People
Ingredients
- 3 Chicken Fillets , skinless, cooked and shredded
- 1 Sheet Puff Pastry
- 80 g Butter
- 4 Scallions , white & green parts, sliced
- 1 Onion , finely minced
- 100 g Peas , frozen
- 100 g Sweet Corn , frozen
- 125 g Feta
- 3 tbsp AP Flour , heaped tbsp
- 150 ml Milk
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
- 1 Egg , whisked
Instructions
- Preheat the oven to 210° C, air circulation and rack set at the middle.
- Take a medium pot and sweat the onions with the butter. Add the flour and cook for a minute or so. Pour the milk and stir well aiming for a very thick sauce. Add the frozen vegetables along with the shredded chicken, feta cheese and season with the salt and pepper. Mix well.
- In the meantime, take pie pan, about 20cmdiameter, and lightly brush its base with butter. Place the puff pastry andfill with the chicken mixture. Fold in the end of the puff pastry aiming toseal the pie and have a rustic look. Brush it liberally with the egg wash and cutslits at various places to allow release of steam while cooking and place inthe oven cooking for 45’. Allow to cool before slicing and serving next to agreen salad.
