Chicken Pie
Ingredients
- 2 chicken breasts
- 1 onion, sliced
- 4 carrots, chopped
- 2 bay leaves
- 1 leek, sliced
- 1/2 tbsp olive oil
- 1 tbsp plain flour
- 1/2 tbsp chives or parsley
- salt & freshly ground black pepper
- 1 sheet puff pastry
- 25g butter
- 2/3 serve home-made pastry
Method
Place chicken, onion, 2 carrots, and bay leaves in large saucepan. Cover with cold water and bring to boil. Simmer for an hour. While this is simmering, prepare home-made pastry up to resting phase, and slice the leek.
Heat oven to 190 degrees. Strain the broth, putting aside the solids. Only need the chicken from here, the vegies can be discarded. Return the liquid to the saucepan. Boil rapidly until it has reduced to about a cup.
While stock is reducing, heat oil in frying pan over medium heat. Fry leek and 2 remaining sliced carrots, stirring, for 4-5 mins or until tender. Tear or chop chicken into bite-sized pieces and mix with leek/carrot mix. Add in chopped parsley, season with salt and pepper.
Roll out home-made pastry and line a large flan dish.
Melt butter in smallish saucepan over medium heat. Stir in flour and cook for one minute. Stir in reserved stock. Bring to boil and continue to stir until thickened and smooth.
Add enough sauce to chicken/vegie mixture to moisten it. Allow to cool.
Spoon mixture into flan dish and cover with puff pastry.
Bake for 40-45 mins.
NB: Adapted slightly from the original recipe.
