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Traditional Chicken Pie

Traditional Chicken Pie

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Traditional Chicken Pie

Feeds
6People
Preparation time
45Min.
Difficulty
intermediate

Ingredients

ungrouped
45 ml margarine
600 g chicken breasts, cubed
1 onion, chopped
200 g bacon, chopped
30 ml flour
15 ml Robertsons Masterblends for Roasts Rustic garlic and Herb
1 Knorr chicken stock pot, dissolved in 250 ml of boiling water
125 ml milk
250 ml frozen vegetables
400 g frozen puff pastry
milk, to glaze

Preparation method

ungrouped
Heat the margarine and brown the chicken pieces, then set aside.
In the same pan, fry the onions and the bacon, then add the flour and Robertsons MasterBlend Rustic Garlic and Herb
Gradually add the stock and the milk. Cook until the mixture boils and thickens, stirring continuously. Add the chicken and the frozen vegetables.
Pour the mixture into a deep, oven-proof pie dish and top with pastry. Allow the pastry to fall over the edge. Brush with milk and allow to cook for about 20 minutes at 200 degrees Celsius or until the pastry has puffed up and is golden brown.

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