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Creamy Chicken Pie
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Creamy Chicken Pie


Serves/Makes:4 or more

  • 1-1/2 lbs (.7 kg). chicken breast, skinned and diced
  • 2 tbsp (30 ml) oil
  • 1 leek, sliced into thin rings
  • 1 onion, chopped finely
  • 2 cloves garlic, chopped or crushed
  • 1 tsp (5 ml). lemon pepper
  • 1/2 tsp (2 ml). dried Italian herb mix (more if you like)
  • 3-1/8 cups (750 ml) cream
  • salt
  • savoury or puff pie pastry (enough for base and lid)
  • milk
  • Heat oil in a large pan and saute chicken with the lemon pepper for 3 minutes.
  • Remove chicken from pan and set aside.
  • Add garlic and onion to pan and saute 1 minute.
  • Add chopped leek and cook for another minute.
  • Add the cream and the Italian herbs and salt to taste.
  • Add the chicken back to the mixture and let cool a little.
  • Line your pie dish (it needs to be quite a large dish) with the rolled out pastry setting aside enough for the top crust.
  • Spoon (or pour) the chicken mixture into the pie casing.
  • Brush a little milk around the edges and place on the top crust, pinching the edges together with your fingers to seal them.
  • Bake at 400 degrees (200 C.) for about 30 minutes.
I had chicken to cook one day and this pie just happened but it was so yummy I kept in mind what I had done. Do try it, we had mashed spuds and honey carrots with it it was great and can be pre-made earlier in the day as long as your chicken is cooked through.

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