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RECIPE
21 INGREDIENTS 15 STEPS 1hr 5min

Puff Pastry Chicken Pie

4.5
2 Ratings
A versatile pie that is as good hot as it is cold and great as take-out food. The spicy paprika, cayenne and tomato, and the succulent chicken makes this pie irresistible!
Puff Pastry Chicken Pie Recipe | SideChef
A versatile pie that is as good hot as it is cold and great as take-out food. The spicy paprika, cayenne and tomato, and the succulent chicken makes this pie irresistible!
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1hr 5min
Total Time
$3.83
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1.8 lb
Chicken , cooked, shredded
14 oz
Canned Tomatoes
1/4
Red Chili Pepper
1/2
Leek
2 cloves
1
Small Onion
1 Tbsp
1/2 tsp
Cayenne Pepper
2 Tbsp
Worcestershire Sauce
1 tsp
2 cups
Chicken Stock
or Water
1 Tbsp
Garlic Powder
1 Tbsp
Tomato Paste
to taste
Fresh Parsley , chopped
1.1 lb
Puff Pastry
2 cups
1
Free Range Egg
as needed
Vegetable Oil
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Nutrition Per Serving

VIEW ALL
CALORIES
1114
FAT
74.7 g
PROTEIN
39.7 g
CARBS
72.8 g

Cooking Instructions

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Step 1
In a pan add some Vegetable Oil (as needed) and stir fry the Onion (1) , Green Bell Pepper (1/4) , Red Chili Pepper (1/4) , Orange Bell Pepper (1/4) , Garlic (2 cloves) and Leek (1/2) . Leave to cook for about 10 minutes or until the vegetables are halfway cooked but still have some crunch.
Step 2
Add the Chicken (1.8 lb) , Canned Tomatoes (14 oz) , Paprika (1 Tbsp) , Cayenne Pepper (1/2 tsp) , Worcestershire Sauce (2 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Chicken Stock (2 cups) , Garlic Powder (1 Tbsp) , Tomato Paste (1 Tbsp) .
Step 3
Add Fresh Parsley (to taste) . Leave to cook for about 10 minutes. The meat should not be dry but nor should it be watery or else it will make the dough soggy.
Step 4
Once the meat is ready, set aside to cool.
Step 5
Preheat oven to 200 degrees C (400 degrees F).
Step 6
In the meantime, roll out the Puff Pastry (1.1 lb) . 500 grams will give you a pie of 42 by 32 cm, if you divide the dough into two halves, one for the base and one for the lid.
Step 7
Place the base (one sheet of dough) over a baking tray lined with parchment paper.
Step 8
Next, spread the chicken and vegetables evenly over the sheet of dough.
Step 9
Add the Cheddar Cheese (2 cups) , spreading it evenly over the chicken.
Step 10
Place the other sheet of dough on top. Turn over the sides as in the picture.
Step 11
With a fork, prick all over the centre of the pie.
Step 12
Beat a Free Range Egg (1) and brush the egg wash all over the surface of the pie.
Step 13
Place in a preheated oven at 200 or 220 degrees C (400 or 425 degrees F) for 20 to 25 minutes or until the top of the pie is golden brown.
Step 14
Remove from the oven and leave to cool over a rack.
Step 15
Serve and enjoy!

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Nutrition Per Serving
Calories
1114
% Daily Value*
Fat
74.7 g
96%
Saturated Fat
21.8 g
109%
Trans Fat
0.0 g
--
Cholesterol
134.5 mg
45%
Carbohydrates
72.8 g
26%
Fiber
5.3 g
19%
Sugars
4.9 g
--
Protein
39.7 g
79%
Sodium
1791.7 mg
78%
Vitamin D
0.2 µg
1%
Calcium
368.0 mg
28%
Iron
5.1 mg
28%
Potassium
932.5 mg
20%
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