This chicken pie is boiled shredded chicken and vegetables tossed in a light curried beschamel, then poured in a puff pastry crust, topped with cheese and covered again in puff pastry.
You may substitute the ingredients as you like. Minced meat for the shredded chicken; mozzarella for the cheddar; broccoli florettes or diced carrots for the peas...
3 chicken breasts, boiled, roughly shredded
1 cup frozen peas
3 small onions, chopped
4 Tbsp butter
2 tsp flour
1 tsp Madras
1 tsp salt
1/4 tsp pepper
2 cups milk
1 can cheddar cheese
1 pk puff pastry
1 egg (small)
Preheat oven to 400°F.
Heat the butter in a pan, add the onions and saute the onions and peas until the former is transparent.
Add the shredded chicken, Madras, salt and pepper, and flour. Stir to combine.
Add the milk and stir until thickened.
Line the bottom of an oven-proof deep dish with two thirds of the puff pastry.
Pour in the chicken mixture.
Top with the sliced cheddar.
Cover with the remaining puff pastry.
Beat the egg and brush on the surface,
Poke holes with a knife in the top crust and bake for 40 minutes.
صحة و عافية