Recipe Chicken and white wine pie : Practical and Delicious

Recipe Chicken and white wine pie : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken and white wine pie. You are currently reading Recipe Chicken and white wine pie : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Chicken and white wine pie requires 35m, cook 25m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Grab a few simple ingredients for this victorious chicken and white wine pie - ready in a jiffy.

Ingredients:

12 Ingredients

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  1 barbecue chicken
  
  
  


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  250g baby frozen peas
  
  
  


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  5 spring onions
  
  
  


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  1 lemon
  
  
  


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  4 thawed sheets frozen puff pastry
  
  
  


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  1 egg
  
  
  


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  1 tbsp olive oil
  
  
  


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  2 cloves garlic
  
  
  


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  4 sprigs thyme
  
  
  


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  60ml (1/4 cup) dry white wine
  
  
  


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  250ml (1 cup) double cream
  
  
  


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  Green salad, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
  
  
  


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  Step 2
  
  
  
  
  Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
  
  
  


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  Step 3
  
  
  
  
  Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
  
  
  


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  Step 5
  
  
  
  
  Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.
  
  
  

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