Ingredients
Preparation:
-
Onions 200.0 g
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Carrots 200.0 g
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Leeks 200.0 g
For the filling:
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Chicken thigh, skinless & boneless 1.0 kg
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Water 800.0 ml
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Knorr Chicken Stock Cube 20.0 g
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KNORR Bechamel Sauce Mix (as sold) 150.0 g
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Butter 50.0 g
To finish the pie:
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Puff pastry 300.0 g
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Egg 1.0 pc
Preparation
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Preparation:
- Pre-heat oven to 180ºC
- Peel and dice the onions, carrots and wash and slice the leeks
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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.
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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.
