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Preparation:

  • Onions 200.0 g
  • Carrots 200.0 g
  • Leeks 200.0 g

For the filling:

  • Chicken thigh, skinless & boneless 1.0 kg
  • Water 800.0 ml
  • Knorr Chicken Stock Cube 20.0 g
  • KNORR Bechamel Sauce Mix (as sold) 150.0 g
  • Butter 50.0 g

To finish the pie:

  • Puff pastry 300.0 g
  • Egg 1.0 pc
  1. Preparation:

    • Pre-heat oven to 180ºC
    • Peel and dice the onions, carrots and wash and slice the leeks  
  2. For the filling:

    • Add the diced chicken into a saucepan then cover with the cold water and add the Knorr Chicken Stock Cubes.
    • Bring the pan to a simmer then cook for 10 minutes then remove from the heat.
    • Remove the chicken from the stock then return to the heat. Bring to the boil and allow to reduce slightly then whisk in the Knorr Béchamel and simmer for 2 minutes then remove from the heat and allow to cool.
  3. To finish the pie:

    • Sweat the vegetables in the butter until they just start to soften then add to the chicken and mix into the sauce.
    • Spoon the chicken mix into serving dishes and top with the puff pastry.
    • Brush each pie with egg wash then bake for 30 minutes or until the pastry is golden and crisp.