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Hertfordshire Catering Limited's Chicken Pie Recipe

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This recipe for Hertfordshire Catering Limited's Chicken Pie is from Herbert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Diced chicken thigh
Medium onion chopped
Vegetable bouillon
Béchamel sauce
Shortcrust pastry case partly cooked
Frozen puff pastry sheet
Milk wash
Directions:
Directions:
Cook diced chicken thigh from frozen.
Preheat oven to GM7/425ºF/220ºC.
1. Dry fry meat and onions together.
2. Add vegetable bouillon.
3. Transfer into a lidded tin and cook in oven or steamer for 1 hour.
4. Strain juices off and use to make up béchamel sauce mix. Keep chicken hot either in steamer or oven whilst you do this.
5. Add chicken to béchamel sauce
6. Divide into pastry case(s).
7. Cover with puff pastry, seal and flute edges.
8. Milk wash and score portions into pastry to ease service.
9. Bake in oven using bottom heat for 10 minutes and then reduce heat to GM5/375ºF/190ºC for 30 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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