Creamy Chicken Pie

Name: Creamy Chicken Pie
Cuisine: British
Ingredients: 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

Syamala Vinodhiny @SyamalaV

Mine burnt slightly at the edges but this a totally delicious pie!

Syamala Vinodhiny @SyamalaV

Mine burnt slightly at the edges but this a totally delicious pie!

Saved

Ingredients

450 gchicken fillet, diced into approx 4cm cubes
120 gCream
2large potatoes, peeled
150 gbacon, diced
2 clovesgarlic
120 mlwhite wine
300 mlchicken stock
50 gplain flour
2 sprigsthyme
1 tbsDijon Mustard
1/4 tsplemon juice
2frozen puff pastry sheets
1egg yolk
Olive oil, for frying

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Steps

1

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.
2

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.
3

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.
4

Preheat oven at 220 Celsius. Spoon mixture into pie dish. Cut the puff pastry into squares and brush with egg yolk.
5

Arrange puff pastry on top of the pie filling and bake for 20-25 mins or until puffed and golden.