· Web viewBecky Sefton Created Date 08/22/2017 02:40:00 Last modified by Becky Sefton
Transcript of · Web viewBecky Sefton Created Date 08/22/2017 02:40:00 Last modified by Becky Sefton
Chicken and Stuffing Pie – 8 big slices
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Inspired following a visit to a restaurant where I went, especially for the chicken
and stuffing pie…
You will need:Enough short crust pasty to make a pie 9 ½ inches (and a 9 ½ inch pie dish!)
3 cooked chicken breasts - chopped
170g sage and onion stuffing – mixed into the water
½ mug of peas, defrosted
2 large (or 4 small) lumps of spinach, defrosted
Gravy
1. Roll out the pastry and line the 9 ½ inch pie dish
2. Stir the chicken, peas and spinach into the stuffing – add tiny amounts of gravy to moisten the mixture (one tablespoon at a time)
3. Cram the mixture into the pie base – really stuff it into the base!!
4. Put the lid on the pie – and secure (‘crimp’) at the edges
5. Glaze the top of the pie with the gravy
6. Bake in the oven for 35 minutes at 200˚C