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ABEILLE | Cellular Blankets | The Perfect Layer

Roast chicken pie


Roast chicken pie: I'm not exaggerating when I say this is divine! If you want a marriage proposal or to win the in-laws over this is the pie to make. Ok mum, maybe your steak pie too but that ones for later... Once you have roasted the chicken and made the gravy this is definitely more of an assembly job then real cooking, I like to call it the easy bit!20131019-061704.jpg Ingredients Roasted chicken cut into bite size chucks Roasted chicken gravy Pre-made puff pastry Milk/ egg for the top of the pastry 20131019-061750.jpg Method Preheat the oven to 180 degrees 20131019-061823.jpg Empty the chopped chicken into a pie dish, I finely dice a little of the skin from the chicken breast & also add this for additional favour 20131019-061808.jpg Pour in the gravy TIP: It's best if all of the ingredients are cold when popping on the pastry lid Pop you pie bird into the centre of the dish, don't worry if you don't have one, you can just make a few more air holes Roll out the puff pastry Egg or milk the side of the pie dish (I use milk) Cut an X in the middle & slide over the bird Trim the pasrty edges Make a few air holes with a sharp knife Crimp the sides if the pastry with a fork all the way around the edge Trim off any excess pastry Egg/ milk wash the pie 20131019-061733.jpg Place into the preheated oven for 30-45 minutes or until the pastry is golden/cooked through & the chicken is piping hot 20131019-061721.jpg I sometimes add frozen peas or tinned sweetcorn into the pie to give it a summer hint. I serve this with roast potatoes & homemade layered to follow! Michelle X