Maggie's Chicken Pie


2 to 3 chicken breasts, sliced
2 onions, chopped
2 garlic cloves, finely chopped
8 streaky bacon, cooked and cut into small pieces
Sprigs of fresh tarragon
25g butter
2 sheets of pre rolled short crust pastry (available in supermarkets)
10g Parmesan, shredded
1 egg, beaten
Half glass of white wine
Salt and black pepper, to taste


Preheat the oven to 200C.

Melt butter in frying pan, add the garlic, heat for one minute and add the sliced chicken and tarragon, cooked for about 10 minutes or until chicken is cooked, remove from heat and place the cooked chicken in bowl.

Bring the pan back to heat and add the onions and sauté until soft.
Add cooked onions to bowl with chicken, also add cooked streaky bacon, shredded Parmesan, wine and salt and pepper to taste,
Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare (I use a quiche dish).

Roll out the pastry on a floured work surface to required size and line the dish. Place the chicken mixture on top.

Brush the pastry at around sides with beaten egg.

Roll second sheet of pastry to required size, and place on top of filling, carefully trim edges, press both edges together with fork. Cut a couple of air holes with a knife to allow the steam to escape. Brush the top with the beaten egg.

Bake the pie in preheated oven; reduce heat to 170C and bake for about 25 to 30 minutes. The top should be nicely browned and the filling piping hot. Remove; allow to cool slightly before serving.

Servings suggestions: Ideal to serve with salad as main course or as starter.

Serves 4 people as main course and 8 people as starter.

(Making this pie always reminds me of home)

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