Chicken pie 2

I made this recipe last night based one the one previously listed. It was delicious, so try either one you prefer.


  • 1 leek, sliced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 3 cups sliced mushrooms
  • 2 cloves garlic, crushed
  • 500g chicken breast, cut into 1 inch cubes
  • 2 tbs flour
  • 1 cup evaporated milk
  • 1 cup chicken stock
  • handful of parsley, chopped
  • salt and pepper
  • 1 sheet of puff pastry


  1. Preheat the oven to 200C. In a non stick pan over medium heat, cook the leek, carrot, celery and mushroom in oil or butter until soft. Add the garlic and mix through, then place the vegetables in a bowl and set aside.
  2. In the same pan, seal the chicken breast. Once the chicken is lightly brown, but not cooked through, put the vegetables back in the pan and stir through the flour. Pour in the chicken stock and evaporated milk and bring to the boil.
  3. Pour mixture into a pie dish and place into the oven. Bake for about 40 minutes or until pastry is golden.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.