Poultry pie

    Poultry pie

    25saves
    1hr30min


    4 people made this

    About this recipe: Great way to use up leftover roast chicken or turkey - I haven't met anyone who doesn't enjoy this pie! It only requires pastry on top so save time by using frozen puff pastry. This pie has lots of vegetables already including leeks, peas, carrots and onions so simply serve with boiled or roast potatoes.

    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, chopped
    • 1 large leek, trimmed and sliced
    • 2 carrots, thinly sliced
    • 1 tablespoon plain flour
    • 1 chicken stock cube
    • 355ml boiling water
    • 275g cooked chicken or turkey, cut into bite sized chunks
    • 50g peas
    • Pinch of dried mixed herbs
    • Salt and freshly ground black pepper, to taste
    • 225g packet frozen puff pastry, thawed
    • 1 small egg, lightly beaten

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat the oven to 220 C / Gas mark 7.
    2. Melt the butter in a large pan over medium heat. Cook the onion, leek and carrots until tender, about 10 minutes. Stir in the flour and cook for 2 minutes; remove from the heat.
    3. Dissolve the stock cube in boiling water; gradually stir into the vegetable mixture. Bring to the boil, stirring constantly. Add the chopped chicken or turkey, peas, herbs, salt and pepper; pour into a pie dish.
    4. Roll the pastry out into a circle about 2½cm larger than your dish; cut off a 1cm strip all round. Grease the rim of your pie dish, then arrange the 1cm strip of pastry around the rim; moisten with a little water then lay the circle of pastry over the pie. Press to seal and trim off excess; flake the edge with the back of a knife. Roll remaining pastry out, cut 8 diamond-shaped leaves and place on top. Brush the pie and leaves with beaten egg; make one or two holes in the pastry with a skewer. This will let the steam out.
    5. Bake in the preheated oven for 20 minutes. Reduce the temperature to 180 C / Gas mark 4 and continue to bake until the pastry is crisp and golden, about 40 minutes.

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    Reviews (2)

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    - Rated on - 23 Mar 2016

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    Found this recipe when I was searching web to find something I could make to use up 4 cooked chicken breasts which were just about to go out of date. I usually make a famous male chef's chicken pie which uses uncooked chicken. However, after making THIS pie, we were all hooked. It is really tasty and my whole family enjoyed it. It has veg in it too which I felt was a real plus with children. I didn't faff about with the pastry as described in recipe. I simply poured mixture into an oblong dish and draped the shop bought pastry over it. This is the way the famous male chef does too! I didn't use an egg to brush surface- just a wee bit milk. I cooked it in a fan oven at 200• C for about 30 minutes or so. It was fantastic! Thanks! - 15 Feb 2016

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