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Richard’s Chicken Pie 5/5 (1)

By Richard Poynton - April 1, 2015

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Download Richard’s Chicken Pie recipe.

125g butter
400g leeks – sliced
450g mushrooms – chopped
450g chicken breast – cut into pieces
20g flour
500ml milk
110g cream
2 Tsp tarragon – chopped
1 tin sweetcorn
350g puff pastry
1 egg

Melt 75g of butter and fry the leeks for 10 mins
Add the mushrooms and fry for 7 mins and set aside
Season the chicken
Fry the chicken in batches in the butter and set aside in a bowl
Add the remaining butter to the pan and add the flour
Cook for 2 mins
Remove from the heat and add the milk and cream
Return to the heat and add the juices from the chicken and mushrooms
Cook till thickened
Add the tarragon, chicken, mushrooms and sweetcorn
Season and leave to cool
Roll out the pastry to fit your dish
Place the chicken mixture into the dish
Brush the edges with beaten egg and place the pastry over the top and press the edge firmly with a fork
Brush the top with egg
Leave to chill for 20 mins
Bake at 200°C for 25-30 mins

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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