Description:

Creamy Chicken Pie

Source:

Kim

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.