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Fabulous Recipes

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Chicken and Vegetable Pie

 

Ingredients

40g butter

500g chicken breast fillet, cut into 2cm pieces

1 leek, finely sliced (white part only)

1 garlic clove, finely chopped

1 tablespoon plain flour

1½ cups (270ml) chicken stock

1 large carrot, peeled, cooked, diced

1 large potato, peeled, boiled, diced

1 cup frozen peas

1 teaspoon dried tarragon

1 tablespoon thyme

 

 

Method

Preheat oven to 180C or 160C for fan forced

Heat butter in a frypan and cook chicken until lightly brown. Transfe to a plate.

Add leek and garlic to pan and cook until softened. Add flour and stir around pan then add stock, herbs, and cream and cook a further 3 or 4 minutes on gentle heat.

Return chicken to pan and allow to cool completely

Line a large pie plate with puff pastry and fill with chicken filling. Top with another layer of pastry.

 

Makes one family sized pie or 12 individual pies.

 

 

 

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