Janette, from Blenheim...
Creamy Chicken Pie
This is an absolutely delicious recipe that uses flaky pastry, cooked chicken, leeks, onion, butter and a little cream. It is very tasty, easy to make, and a great way to use left over roast chicken. The recipe is my mother's.
1 Votes
Since October 5th
Ingredients
- 2 sheets of flaky pastry
- 1 leek
- 1 onion
- knob of butter
- 2-3 tablespoons cream
- 2 tablespoons flour
- half to one cup of milk
- 1- 1 1/2 cups of cold cooked chicken
- salt and pepper
Directions
- Grease an 18cm flan or pie dish. Line with one sheet of pastry.
- Cook sliced leek and onion in butter slowly, over a low heat in a frying pan. When the leek and onion are very soft, stir in the flour and cook for one to two minutes. Slowly add milk and stir to create a thick white sauce. Add the finely chopped chicken, a little bit of cream and season with salt and pepper. Pour mixture into the pastry lined pie dish and make a lid for the pie using the other sheet of pastry. Cook in a moderate oven until golden brown and bubbling.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 3-4 | 30 minutes | 15 minutes |
Comments
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Christine
This sounds divine - I am going to make it over the weekend but was wondering would it change the taste much if I left out the 2-3T of cream (we wouldn't use the rest of the cream, that's all) or alternatively, what would you suggest as a substitute for the cream. Thanks