Easter Chicken Pie
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Celebrate Easter with our festive chicken pie, featuring a delicious blend of flavors and a charming holiday-themed design!
Ingredients
- 600g/21oz Chicken Tenderloins (or Breast cut into bite sized pieces)
- 2 Tbsp Unsalted Butter
- Smal Onion (finely chopped)
- 2-3 Carrots (sliced)
- 2 Sticks Celery (sliced)
- 2 Cloves Garlic (crushed)
- 3 Tbsp Plain Flour
- ½ Tsp Thyme
- 1¾ Cup Chicken Stock
- ½ Cup Double Cream (heavy cream)
- ¾ Cup Peas (defrosted)
Method
Preheat oven 180C/350F.
Fry and season the chicken with salt & pepper in a little olive oil and butter, remove from pan and set aside.
Add 2 tablespoons unsalted butter and fry the onions, garlic, carrots and celery all together till they start to soften a little.
Remove the pan from the heat and stir in the flour then add the thyme, stock and cream.
Put it back on the stove and keep stirring till the sauce thickens.
Remove from heat and add the defrosted peas and chicken discarding the liquid left by the chicken as it will make the sauce watery.
Leave to cool before adding to you pastry case.
Enjoy!