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Creamy chicken pie

Prep: 10 mins
Cook: 15 mins
Creamy chicken pie
This is an ideal recipe for leftover vegetables, and a little chicken or turkey.
 

2 tbsp butter

3 fresh mushrooms, sliced

1 tbsp plain flour

250ml chicken stock

125ml double cream

150g chopped cooked turkey chicken

50g frozen garden peas, thawed

1 sheet puff pastry, cut into four layers

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

In a large frying pan over medium heat, melt the butter until golden brown.

Cook the mushrooms until tender then stir in flour until smooth.

Slowly whisk in the stock, and cook until slightly thickened.

Pour in the cream, turkey or chicken and peas to the mixture.

Reduce heat to low, and simmer until thickened.

Season with salt and pepper.

Place the 2 puff pastry squares on the tray.

Pour over the creamy vegetable and poultry mixture then layer the remaining puff pastry over the top.

Cook until golden brown and then serve.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Chicken, Vegetables, Stock/Broth, Pastry

Recipe Type
Dinner, Family Dinners, Pies, Left Overs

Level of Difficulty
Easy

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