A satisfying pie that is best served with green vegetables and boiled, mashed or baked potatoes.
25 g (1 oz) butter
450 g (1 lb) chicken breast, diced
225 g (8 oz) cooked ham or bacon, diced
2 carrots, diced
100 g (4 oz) button mushrooms
300ml (1/2 pint) white wine
410 g can Evaporated Milk
150 ml (1/4 pint) chicken stock
25 g (1 oz) flour
black pepper
225 g (8 oz) puff pastry
milk or beaten egg, to glaze
450 g (1 lb) chicken breast, diced
225 g (8 oz) cooked ham or bacon, diced
2 carrots, diced
100 g (4 oz) button mushrooms
300ml (1/2 pint) white wine
410 g can Evaporated Milk
150 ml (1/4 pint) chicken stock
25 g (1 oz) flour
black pepper
225 g (8 oz) puff pastry
milk or beaten egg, to glaze
method
1. Preheat the oven to 200°C (400°F), Gas Mark 6.
2. Melt the butter in a large pan and brown the chicken and. ham or bacon. Add the carrots and mushrooms and fry for 5 minutes. Stir in the white wine and turn up the heat so the wine boils and reduces by half.
3. Meanwhile, mix the Milk with the stock. Blend a little milk with the flour to form a smooth paste. Stir in the remaining mixture. Gradually add to the pan, stirring continuously, until the sauce boils and thickens. Season, then transfer to a 1.1 litre (2 pint) pie dish.
4. Roll out the pastry on a lightly floured surface. Use to cover the pic-moisten the edges to ensure the pastry is well sealed.
5. Brush with milk or beaten egg to glaze, then bake for 25 minutes or until the pastry is golden brown. Serve immediately.
2. Melt the butter in a large pan and brown the chicken and. ham or bacon. Add the carrots and mushrooms and fry for 5 minutes. Stir in the white wine and turn up the heat so the wine boils and reduces by half.
3. Meanwhile, mix the Milk with the stock. Blend a little milk with the flour to form a smooth paste. Stir in the remaining mixture. Gradually add to the pan, stirring continuously, until the sauce boils and thickens. Season, then transfer to a 1.1 litre (2 pint) pie dish.
4. Roll out the pastry on a lightly floured surface. Use to cover the pic-moisten the edges to ensure the pastry is well sealed.
5. Brush with milk or beaten egg to glaze, then bake for 25 minutes or until the pastry is golden brown. Serve immediately.
serving amount
serves 4 - 6
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