Chicken Pie

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 4 chicken breasts
 1 packet filo pastry
 ½ cup frozen chopped onions
 10 chunks of frozen leeks
 ½ cup frozen sliced carrots
 ¾ cup chicken stock (3/4 cup = approx 200 ml or use 1/2 a stock cube made up to 200ml)
 ½ cup double cream, 1/2 cup = approx 125 ml (can use milk for a lighter alternative)
 1 tablespoon dried tarragon
 1 tablespoon of butter
 2 tablespoons of flour
1

Method
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.
While the chicken is cooking, take the frozen carrots and leeks and defrost in microwave.
Once the leeks and carrots are just soft, add them to the pot with the chicken.
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.

2

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).

3

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.

4

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

Category,

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 4 chicken breasts
 1 packet filo pastry
 ½ cup frozen chopped onions
 10 chunks of frozen leeks
 ½ cup frozen sliced carrots
 ¾ cup chicken stock (3/4 cup = approx 200 ml or use 1/2 a stock cube made up to 200ml)
 ½ cup double cream, 1/2 cup = approx 125 ml (can use milk for a lighter alternative)
 1 tablespoon dried tarragon
 1 tablespoon of butter
 2 tablespoons of flour

Directions

1

Method
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.
While the chicken is cooking, take the frozen carrots and leeks and defrost in microwave.
Once the leeks and carrots are just soft, add them to the pot with the chicken.
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.

2

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).

3

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.

4

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

Chicken Pie

2 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!

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