chicken pie2

Chicken Pot Pie with Coleslaw


Preheat oven to 180°C.

In a saucepan, melt butter over a medium heat. Add flour and stir for 1 minute or until a sandy colour. Add hot milk bit by bit stirring each time until all combined. Season with salt and pepper and stir through the Parmesan and mustard. Let the sauce simmer until it thickens. Remove from the heat and set aside.

Roll out the first sheet of pastry until it will cover a 20cm oven proof pie dish. Spray dish with cooking spray and press pastry into dish, making sure to leave some overhang on the sides to join up to the top pastry later on.

Layer the coleslaw, chicken, and beetroot over the pastry base and cover with the white sauce. Place second rolled out pastry sheet over the top of the pie. Trim, and press the pastry together to seal, rolling the bottom sheet over the top sheet to forma rim around the pie. Cut a few slits in the top. Brush top of pie lightly with whisked egg and bake 35-40 minutes or until crust is lightly browned.


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