This easy chicken pie pays tribute to a classic quiche Lorraine, with a golden pastry shell, juicy bacon bits and golden cheese on top.
*Ingredients
– 8 Method Steps
– 2 sheets frozen shortcrust pastry, thawed
– 300g rindless bacon rashers, chopped
– 1 onion, thinly sliced
– 2 cloves garlic, crushed
– 1 egg
– 2 egg yolks
– 150ml (2/3 cup) milk
– 300ml Bulla Cooking Cream
– 1 tsp Massel Chicken Stock Powder
– 1/2 tsp sweet paprika
– 60g salted butter
– 40g (1/4 cup) plain flour
– 1 barbecue chicken, skin and bones discarded, meat chopped
– 1/4 cup fresh parsley leaves, finely chopped
– 2 tbsp finely chopped chives
– 25g (1/4 cup) grated cheddar
Method Steps
Step 1
Preheat oven to 220C/200C fan forced. Grease a 20cm (base measurement) 1.5L (6 cup) pie dish.
Step 2
Lay one pastry sheet on a lightly floured surface. Place the remaining pastry sheet on top. Roll out to 4mm thick. Line the pie dish, trimming off any excess pastry and crimping the edges. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 20 minutes. Remove the paper and pastry weights or rice and bake for a further 5 minutes or until golden.
Step 3
Heat a large frying pan over a high heat. Cook the bacon for 3-4 minutes or until beginning to crisp. Add the onion and cook for 2-3 minutes. Add the garlic and stir to combine. Push mixture to one side of the pan and reduce heat to low.
Step 4
Whisk the egg and yolks in a large jug. Whisk in milk , cream , stock powder and paprika .
Step 5
Melt butter in the pan until foaming. Add the flour and stir to combine. Cook for 30 seconds. Whisk in milk mixture. Return bacon and onion to the pan. Increase heat to medium. Stir continuously until the sauce thickens and begins to boil. Add chicken , parsley and chives . Season.
Step 6
Turn oven grill to high.
Step 7
Spoon into the cooked pastry case, spreading to the edges. Scatter over cheese .
Step 8
Place under grill for 1-2 minutes until cheese is melted and golden.
Comment here