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Lancewood Creamy Pepper Chicken Pie
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Lancewood Creamy Pepper Chicken Pie

Ingredients

55 g butter , cubed
1 small onion(s) , diced
5 ml crushed garlic
30 ml fresh parsley , roughly chopped
45 g flour
15 ml fresh thyme
2 carrot(s) , sliced
1 stalk(s) celery , chopped
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce
250 ml chicken stock
450 g cooked chicken , shredded
150 g peas
2 sheet(s) puff pastry
1 egg(s) , beaten for egg wash

Method

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!

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