Chicken Pie

Name: Chicken Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Cuisine: British
Ingredients: 3 boneless chicken breasts 400-500g; Olive oil 15g 15ml; 2 sprigs fresh thyme 5ml; 2 cloves garlic, crushed 10ml; Crushed red chilli 5ml; Coarse ground black pepper 1,5g 5ml; Water 300g 300ml; 3 carrots 210g; 6 stalks celery 250ml chopped; 1 onion 160g; Pumpkin 150g; KNORR chicken stock 16g; Cream 20g 15ml; 1 roll Ready roll pastry; 1 egg; Corn starch 45ml

From the crust to the filling, this chicken pie recipe is the only one you’ll ever need. Try it out!

35 Minutes

Cooking Time
Medium

Difficulty
20 Minutes

Prep Time
5 People

Serves

Ingredients

3 boneless chicken breasts 400-500g
Olive oil 15g 15ml
2 sprigs fresh thyme 5ml
2 cloves garlic, crushed 10ml
Crushed red chilli 5ml
Coarse ground black pepper 1,5g 5ml
Water 300g 300ml
3 carrots 210g
6 stalks celery 250ml chopped
1 onion 160g
Pumpkin 150g
KNORR chicken stock 16g
Cream 20g 15ml
1 roll Ready roll pastry
1 egg
Corn starch 45ml

Cooking Methods

Preheat your oven to 200°C.
Chop and marinate chicken in olive oil, garlic, thyme, black pepper and crushed red chilli for 15 minutes.
Meanwhile, bring water to the boil and add KNORR chicken stock, carrots, celery and onions and cook for 2 minutes. Strain out vegetables, reserve vegetable liquid.
Re-heat reserved vegetable liquid and simmer. Thicken by mixing a little corn flour with some water to form a smooth paste then stir into the stock.
Stir in cream, chicken and the strained vegetables. Simmer over medium heat until slightly thickened, about 2 minutes.
Brush edges of pie plate with egg. Turn mixture into pie plate, then top with crust; pressing edges to seal. Decorate as desired. Brush top with egg, then slit.
Bake 20 minutes or until crust is golden brown.