Chicken Pie

  • 07 Jul - 13 Jul, 2018
  • Mag The Weekly
  • Cookery


• Readymade chicken stock as needed

• 30g rosemary

• 30g thyme

• 2 carrots, peeled, roughly chopped

• 2 bulbs of garlic, roughly chopped

• 2 white onions, peeled and chopped

• 2 sticks celery, roughly chopped

• 20g corn flour

• 500g rotisserie chicken, shredded

• Puff pastry sheet as needed

• Egg to brush

• Salt to taste


Pre-heat oven to 200°C. In a large pan, bring the stock to boil and add in rosemary and thyme. In the oven, roast carrot, garlic, onion and celery for about 20 minutes. Now, mix corn flour with a little stock separately to make a paste and add to the pan to thicken. Add in vegetables and rotisserie chicken, and season to taste. Place into an oven-proof dish and top with puff pastry. Brush with egg and sprinkle salt on top. Cook in the oven for 20-25 minutes until pastry has risen and is golden. Serve hot.