adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The ultimate chicken pie
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Cozy up with a hearty, high-fiber chicken pie on a rainy day.
Ingredients:
  • 36.40 gm olive oil
  • 500g chicken breast
  • 5 middle bacon rashers, trimmed, thinly sliced
  • 300g button mushrooms, sliced
  • 125.00 ml plain flour
  • 600ml thickened cream
  • 250.00 ml fresh herbs, chopped (such as parsley, basil and chives)
  • 5.00 gm ground cumin
  • 1 bunch English spinach, trimmed, washed and chopped
  • 6 sheets puff pastry, partially thawed
  • 4 medium potatoes, unpeeled, boiled, thinly sliced
  • 375.00 ml grated Colby cheese
  • 1 egg, lightly beaten
  • 10.40 gm milk
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Place two baking trays in the oven and grease eight 7.5cm-round (base) pie tins.
  • In a large frying pan over medium-high heat, warm up oil. Add chicken, bacon, and mushrooms. Cook and stir for 5 minutes. Lower the heat to low and sprinkle in flour. Stir until a paste is formed. Slowly pour in cream until a silky sauce comes together. Mix in herbs and cumin. Season with salt and pepper before removing from the heat.
  • Transfer the fresh spinach to a microwave-safe bowl and cover it. Microwave on HIGH for 3 to 4 minutes until the spinach is wilted. Then, drain any excess liquid.
  • - Halve 4 pastry sheets diagonally. Line the base and sides of each tin with pastry, trimming the edges. Evenly distribute the potato over the pastry bases. Add the chicken mixture, spinach, and cheese on top. Season with salt and pepper, then brush the edges of the pastry with a mixture of egg and milk.
  • Cut each pastry sheet into 4 squares. Top each pie with a pastry square, trim, and press edges together. Brush with egg mixture, make a small slit on top of each pie, and bake on hot trays for 25 minutes until golden. Let cool for 5 minutes before serving.

Similar Recipes