Chicken and Vegetable Pie with Jus-Rol Pastry
Servings 4
Ingredients
- 2 Jus-Rol Shortcrust ready-rolled sheets, thawed if frozen Or use another ready made pastry or homemade pastry if you have it
- 1 leek, trimmed and sliced
- 3 tablespoons butter
- 2 cups cooked chicken, chopped
- 2 cups cooked mixed vegetables, such as carrots, peas and corn This is a great way to use leftovers.
- 3 tablespoons plain flour
- 2 cups milk
- Beaten egg to glaze
Instructions
- Preheat the oven to 180°C (350°F).
- Use one sheet of pastry to line the bottom of an 8 inch (20 cm) pie dish.
- Meanwhile, melt the butter in a frying pan over medium heat.
- Stir in the leeks, and cook until they begin to soften.
- Add the chicken and cooked vegetables.
- Sprinkle with the flour and stir through.
- Add the milk and stir until a smooth sauce is formed.
- Cook for a minute or two.
- Remove from the heat and allow to cool for ten minutes.
- Pour the filling into the pastry dish.
- Brush the edge with beaten egg and top with the remaining sheet of pastry.
- Cut two small slits in the top of the pastry to allow the steam to escape.
- Brush the pastry with beaten egg.
- Bake the pie for 20 to 25 minutes until the pastry is golden brown.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.