This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Using a frying pan add the butter, onion, garlic, parsley, flour, thyme, carrots, celery and seasoning and fry for 10 – 15 minutes.
Add the pepper sauce and chicken stock and simmer for 10 minutes.
Remove from the heat. Add the chicken and peas and mix together.
Preheat the oven to 200°C and grease a pie dish with non-stick spray.
Line the pie dish with one sheet of puff pastry and add the chicken filling.
Top the pie with the second sheet of puff pastry. Trim the edges of excess pastry and crimp using a fork.
Slice a slit in the centre of the pie and brush with egg wash.
Bake for 30 – 40 minutes until pastry has cooked through and golden.
Enjoy!
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
