Chicken pie

YOU
6 servings Cooking: 30 mins
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

flour — cake
sea salt and freshly ground black pepper
6.00 chicken breast fillets — sliced into strips
oil — and butter
125.00 g bacon
250.00 g button mushrooms — halved
1.00 onion — finely chopped
1.00 tomatoes — large, peeld and chopped
12.00 spinach — shredded
5.00 ml mixed herbs
50.00 ml cream
400.00 g puff pastry — defrosted
1.00 eggs — yolk only
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 200 ºC (400 ºF).
Spray an ovenproof dish with non-stick spray.
Season a little cake flour with salt and pepper and roll the chicken strips in the mixture. Fry in heated oil and butter until brown. Remove from the pan and fry the bacon until done. Remove from the pan and chop finely. Fry the mushrooms until brown and add the onion. Sauté until shiny, reduce the heat and add the tomato and spinach.
Season with mixed herbs and salt and pepper to taste and add the cream. Simmer for a few minutes and return the chicken and bacon to the pan. Mix and simmer until the sauce thickens. Turn the mixture into the prepared oven dish. Brush the rim of the dish with water.
Roll out the puff pastry until slightly thinner and cover the chicken filling with it. Trim the edges and decorate the top with leftover pastry. Brush with lightly whisked egg yolk.
Bake for 30 minutes or until the pastry has browned and puffed out.
Serve with vegetables and a salad.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.