Creamy Chicken Pie


Creamy Chicken Pie

Creamy chicken pie
Prep Time 40 minutes
Total Time 40 minutes
Cuisine American
Servings 2 people


  • 60 gm Butter
  • 4 nos Bacon rashers chopped
  • 6 nos Green onions chopped
  • 2 nos Garlic cloves crushed
  • 2 tbsp Plain flour
  • cups Milk
  • 1/3 cup Grated parmesan
  • 1 no Cooked chicken chopped
  • 2 nos Eggs lightly beaten
  • 80 gm Melted butter
  • 10 sheets Pastry


  • Lightly grease 23cm pie dish.
  • Heat butter in pan.
  • Add bacon, green onions and garlic and cook while stirring, until the bacon is crisp.
  • Add flour and stir until combined.
  • Remove from heat.
  • Gradually stir in milk and stir over heat until mixture boils and thickens and finally cools.
  • Add chicken, cheese and eggs.
  • Cover pastry with a damp cloth to prevent drying out whilst working.
  • Layer 2 sheets of pastry together, painting each with a little melted butter.
  • Fold each in half lengthways and lay across the bottom of the dish with the edges overhanging. Repeat with another 6 sheets, overlapping the strips clockwise around the dish until it is covered.
  • Place a spoon chicken mixture into dish and fold the overhanging edges back up and over the chicken and brush all over with extra melted butter.
  • Brush the final 2 sheets with melted butter and fold in half widthways.
  • Place pastry on top of pie and trim edges. Brush lightly with more butter and bake in a moderate oven (180 degrees C) for about 35 minutes or until browned and heated through.
  • Cover top with foil if pie begins to overcook.
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