Creamy Chicken Pie
Creamy Chicken Pie
Creamy chicken pie
Ingredients
Instructions
- Lightly grease 23cm pie dish.
- Heat butter in pan.
- Add bacon, green onions and garlic and cook while stirring, until the bacon is crisp.
- Add flour and stir until combined.
- Remove from heat.
- Gradually stir in milk and stir over heat until mixture boils and thickens and finally cools.
- Add chicken, cheese and eggs.
- Cover pastry with a damp cloth to prevent drying out whilst working.
- Layer 2 sheets of pastry together, painting each with a little melted butter.
- 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.
- 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.
- Brush the final 2 sheets with melted butter and fold in half widthways.
- 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.
- Cover top with foil if pie begins to overcook.
Tried this recipe?Let us know how it was!
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