Creamy Chicken Pie

Creamy chicken pie

Creamy Chicken Pie | Pachakam

Creamy Chicken Pie

Creamy chicken pie

Category : Desserts, Pies

By sonali S

Published On: 14 Aug 2002

Rating: 3
2 Votes, 1 Reviews
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40 Minutes
Served : 2
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Step 1

Lightly grease 23cm pie dish.

Step 2

Heat butter in pan.

Step 3

Add bacon, green onions and garlic and cook while stirring, until the bacon is crisp.

Step 4

Add flour and stir until combined.

Step 5

Remove from heat.

Step 6

Gradually stir in milk and stir over heat until mixture boils and thickens
and finally cools.

Step 7

Add chicken, cheese and eggs.

Step 8

Cover pastry with a damp cloth to prevent drying out whilst working.

Step 9

Layer 2 sheets of pastry together, painting each with a little melted butter.

Step 10

Fold each in half lengthways and lay across the bottom of the dish with the edges overhanging. Repeat with another 6 sheets, overlapping the strips clockwise around the dish until it is covered.

Step 11

Place a spoon chicken mixture into dish and fold the overhanging edges back up and over the chicken and brush all over with extra melted butter.

Step 12

Brush the final 2 sheets with melted butter and fold in half widthways.

Step 13

Place pastry on top of pie and trim edges. Brush lightly with more butter and bake in a moderate oven (180 degrees C) for about 35 minutes or until browned and heated through.

Step 14

Cover top with foil if pie begins to overcook.


Can you expalin bit more.

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