Roast Chicken Pie

Name: Roast Chicken Pie
Yield: 4-6 servings
Cuisine: South African
Ingredients: 1 whole chicken, roasted; 1 tbsp olive oil; 250 g streaky bacon, chopped; 1 onion, chopped; 2 leaks, sliced into rounds; 1 cup frozen peas; 1 tbsp english mustard; 2 tbsp butter; 2 tbsp plain flour; 250 ml milk; 250 ml chicken stock; 1 egg, beaten, to glaze; 2 roll puff pastry

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Ingredients

4-6 servings

1whole chicken, roasted
1 tbspolive oil
250 gstreaky bacon, chopped
1onion, chopped
2leaks, sliced into rounds
1 cupfrozen peas
1 tbspenglish mustard
2 tbspbutter
2 tbspplain flour
250 mlmilk
250 mlchicken stock
1egg, beaten, to glaze
2roll puff pastry

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Steps

1

Remove the chicken skin and de-bone the chicken. Cube the chicken.
2

Preheat oven to 220°C
3

In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the onion and leeks and cook until they have softened. Lower the heat.
4

Add the butter and let it melt. Then add the flour, mix properly. Slowly add the milk, stirring constantly to ensure the mixture doesn’t get lumpy.
5

Add the chicken stock and peas, cook for 2 mins, then add the mustard and chicken. Bring to the boil.
6

Line a greased oven dish with puff pastry. Spoon your filling on top. Brush the edges of the pastry in the pie dish with water, then cover with pastry for the pie topping. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape.
7

Bake for 45 mins until golden. Rest for 15 minutes before serving