Chicken Pie Recipe
501 calories 39.1g protein per serving | Serves 5
My lighter version of the classic creamy chicken pie, this is perfect autumn dish quick easy and a crowd pleaser every time. Lets go:
Ingredients
- 1 leek finely chopped
- 250g chestnut mushrooms
- 1 tbsp minced garlic
- 1 onion finely chopped
- 650g chicken breast chopped into bite size pieces
- 150g lighter soft cheese or light creme fraiche
- 1 tbsp dried tarragon
- 2 tbsp plain flour
- 2 tbsp dijon mustard
- 400ml chicken stock
- Puff pastry 375g
- 1 tbsp olive oil
- 1 egg yolk
Methods
- On a medium heat add 1 tbsp olive oil and chicken to the pan season and cook for 5-7 mins until brown then remove from the pan.
- Add your onions, leeks, garlic, and mushrooms to the pan with a drop of water, cook until softened then add 1 tbsp dried tarragon and season well. Add 2 tbsp plain flour mix together then gradually add the stock until a thick sauce forms.
- Add the soft cheese and mustard and mix together and season to taste. Add the cooked chicken back to the pan and mix into the mixture then lay the puff pastry on top of the pan.
- Crimp the edge of the pastry to the sides (any leftover pastry decorate the pie with I made a few leafs with mine). Beat one egg yolk in a bowl then brush over the top of the pie and make a few folk holes in the top of the pie as seen in the video.
- Place in an oven at 180c for 20-25 mins until nicely golden and you’re ready to eat. Enjoy!
