- 2 tablespoons olive oil
- 1.1kg chicken thigh fillets, cut into 2-3 cm pieces (or you can use leftover roast chicken)
- 2 leeks, thinly sliced
- 250g bacon, chopped
- 3 tablespoons plain flour
- 1 cup milk
- 1 tablespoon fresh thyme leaves
- 3/4 cup frozen peas, thawed
- 3 sheets butter puff pastry, partially thawed
Spoon the filling into the pastry case. Lightly whisk remaining egg. Lay the sheet of puff pastry over the pie, brushing the edges with egg to seal. It’s important not to stretch the pastry to avoid shrinkage. Trim the pastry edges and crimp or twist to seal. Brush the top of the pie with beaten egg. Make 3 deep slits in the top of the pie. Place onto the hot tray and bake for 50 minutes. (If the pie is browning too much, cover with foil.) Bake for a further 10 minutes.
Leave the pie in the tin for 10 minutes before releasing. Cut into wedges to serve.
- 7 years ago
Hi chocolateone, We’ve just added a ‘print’ button which is located at the bottom of the article by the social media buttons.
I hope this helps.
Team GrownUps