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Chicken pie

Recipe from: 4/3/1997 12:00:00 AM
Ingredients 13
Servings 6


  • cake flour
  • salt and freshly ground black pepper
  • 6
    chicken breast fillets, sliced into strips
  • a mixture of oil and butter
  • 125
  • 250
    button mushroom, halved
  • 1
    large onion, finely chopped
  • 1
    large tomato, skinned and finely chopped
  • 12
    spinach leaves (hard stems removed), shredded
  • 5
    mixed herbs
  • 50
  • 400
    frozen puff pastry, defrosted
  • 1
    egg yolk


30 minutes
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.

Read more on: poultry  |  bake

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