This is a lovely recipe for chicken pie, and so simple as there is a secret – buy a cooked rotisserie chicken from your local supermarket! Shhh… Secretly Simple Homemade Chicken Pie
Ingredients 1 cooked rotisserie chicken 1 pack of streaky bacon – chopped into dice 2 rolls of puff pastry – defrosted 1 onion – diced 2 leeks – sliced ½ punnet mushrooms – sliced 75g butter 75g flour 250ml milk thyme – picked Parmesan – finely grated cracked black pepper olive oil 1 egg beaten sea salt flakes Deep pie plate or quiche tin
Method1 Preheat the oven to 180 degrees c 2 Shred the chicken off the bone 3 Roll out the puff pastry. 4 Cut both rolls of puff pastry into a circle just larger than a deep quiche tin 5 Line the bottom of the tin with one of the circles of pastry, pushing the corners in so the pastry is flush with the sides of the tin 6 Refrigerate both for 20 mins For the sauce7 Melt the butter in a saucepan and add the flour to the melted butter to make a roux. 8 Cook out the roux for a minute 9 Add the milk and leave to warm up before whisking until a smooth thick sauce forms. 10 Add the thyme, salt, pepper and grated Parmesan and let cook for a further 2 minutes.
For the filling11 Fry the bacon until the fat starts to render, then add the onions, leeks and mushrooms and fry until soft 12 Season and set aside 13 Mix the shredded chicken, vegetables and sauce. 14 Season once more to taste To assemble the pie15 Remove the pastry from the fridge and pour the mixture into the pastry filled tin. 16 Roll the second circle of pastry over the filled tin and crimp the sides of pastry. 17 Pierce a hole in the top of the pastry to allow the steam to escape. 18 Place in oven for 20 minutes 19 Remove and brush with beaten egg. Return for 10 mins until golden brown. Serve with steamed green vegetables or a fresh garden salad