Chicken pie

by - https://thebatchlady.com/r/3158/

This is a staple in my house, it is the perfect comfort food! This recipe uses filo pastry which makes it slightly less calorific but still tastes great!

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
British
Servings
6

Nutrition (per serving)

Calories
614kcal
Fat
18.8g
Sat. Fat
8.0g
Carbs
67.1g
Sugars
7.5g
Fibre
4.8g
Protein
42.9g
Salt
653mg
Ingredients
Serves

Ingredients

  • Chicken Breast
    4 breasts
  • Filo Pastry
    1 packet
  • Frozen Chopped Onions
    0.5 cups (58 g)
  • Chunks of frozen leeks
    10
  • Sliced frozen carrots
    0.5 cups (35 g)
  • Chicken stock
    0.75 cups (200 ml)
  • Double cream
    0.5 cups (120 ml)
  • Dried tarragon
    1 tablespoon
  • Butter
    1 tablespoon
  • Flour
    2 tablespoon

Method

  1. Chop up your 4 chicken breasts, add them to a pan over a medium heat with a small amount of olive oil and your frozen onions and cook through.

  2. While the chicken is cooking, take the frozen carrots and leeks and defrost in microwave.

  3. Once the leeks and carrots are just soft, add them to the pot with the chicken.

  4. Next add the chicken stock, double cream, dried tarragon, butter and flour and stir on hob until everything is combined and sauce has begun to thicken.

  5. Ready for the Freezer

    Put the cooled mixture in a large labelled freezer bag, flatten and seal so that it is airtight.

    Freeze your filo pastry beside the bag so you are ready to grab both when needed. (I buy already frozen pastry so it is always in the freezer, ready for a pie top to be created).

  6. Ready to Eat

    Defrost pie filling and pastry. Add pie filling to a dish or a pot and heat for about 10 mins until piping hot.

    Next brush filo pastry sheets with warm butter or milk then crumple filo pastry on the top of the pie as if it was crumpled balls of paper. Bake at 180ºC for around 25 minutes, checking that the top does not burn.

  7. Batching

    I always make two of these at a time, simply double all the ingredients.

Comments

3 comments
  1. Lovely recipe and great ideas. My children aren’t a massive fan of leeks is there something you would suggest to use as an alternative with this chicken pie recipe?

  2. Made this for dinner tonight with a couple of substitutions – carrot and swede mash instead of the pastry and creme fraiche instead of the cream. It was absolutely delicious plus quick and easy to make. I’ll definitely be making it again!

  3. make this recipe a lot I use soya cream instead of ordinary as I am lactose intolerant it doesn’t taste any different I also put mash potato on the top which works really well on a cold rainy lunchtime. I double the recipe and bag one for later or make it up fully in labelled foil containers.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.