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Chicken Pie
A creamy and comforting recipe to feed the family. Crisp buttery pastry jam-packed with flavour and a fantastic way to get the kids to eat more vegetables.
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30 MINS
Cooking Time
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Medium
Difficulty
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25 MINS
Prep Time
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4 People
Serves
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Preheat oven to 200°C, 190°C fan, Gas Mark 6. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
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Heat the butter and fry mushrooms and onion until cooked then add the garlic, sweet corn and peas and stir through. Reduce heat.
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Add the plain flour and mix through, then stir in the milk briskly, a little at a time. Keep moving the pan on and off the heat to ensure the roux paste doesn’t get too hot.
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Let the mixture cook slowly for about 5 minutes then add the chicken and Knorr Chicken Stock Pot and leave to cook for another 3 minutes.
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Stir in the cream. Spoon mixture into a large oven-proof pie dish and allow to cool before covering with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
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Serve with vegetables of your choice and enjoy!
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy | 974.378 kcal |
| Protein | 55.392 g |
| Fat | 62.777 g |
