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This Chicken Pie recipe has everything you need in a creamy chicken pie. Moist, tasty, home cooked chicken, added vegetables and a light chicken pie sauce made with the chicken stock. Add in some crispy bacon and delicious shortcrust pastry and this easy chicken pie recipe is a winner!
Creamy Chicken Pie is one of the most well liked of current trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Creamy Chicken Pie is something that I've loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have creamy chicken pie using 14 ingredients and 5 steps. Here is how you can achieve that.
Ingredients needed to serve Creamy Chicken Pie:
- 450 g chicken fillet, diced into approx 4cm cubes
- 120 g Cream
- 2 large potatoes, peeled
- 150 g bacon, diced
- 2 cloves garlic
- 120 ml white wine
- 300 ml chicken stock
- 50 g plain flour
- 2 sprigs thyme
- 1 tbs Dijon Mustard
- 1/4 tsp lemon juice
- 2 frozen puff pastry sheets
- 1 egg yolk
- Olive oil, for frying
Bring to a boil and reduce heat to low. Roll out remaining pastry to fit tops of pies; place over filling. Cut slits in pastry; brush with butter. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.
Steps to serve Creamy Chicken Pie:
- Boil potatoes and cook till tender. Drain, let cool and cut into small pieces. Heat some oil on a large frying pan and cook the chicken, stirring occasionally for 2-3 mins or until browned. Remove from pan and set aside.
- Add bacon to the pan and cook for 5 mins or until the bacon is slightly brown. Add garlic and cook, stirring, until well combined. Pour in the wine and cook for further 2 minutes. Add flour and cook, stirring for 30 seconds and remove from heat.
- Slowly stir in the chicken stock until well combined. Add the chicken, potatoes and thyme to the bacon mixture. Cook for a further 3-4 minutes until the mixture boil and thickens. Stir in the cream, mustard and lemon juice, then remove from heat. Set aside to cool and place in the fridge to cool completely.
- Preheat oven at 220 Celsius. Spoon mixture into pie dish. Cut the puff pastry into squares and brush with egg yolk.
- Arrange puff pastry on top of the pie filling and bake for 20-25 mins or until puffed and golden.
I initially wanted to make an easy chicken pot pie. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss! Read on to find out how to ensure you don't get a soggy bottom!
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