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Creamy chicken and chive pie sliced into six pieces topped with sesame seeds on a wooden board

Creamy chicken & chive pie

Creamy chicken and chive pie sliced into six pieces topped with sesame seeds on a wooden board

45 mins

Not Too Tricky

serves 6

About the recipe

Fun and fast to assemble, and impressive looking without the fuss, I know this pie will serve you well.


nutrition per serving

608

Calories


39.6g

Fat


19.3g

Saturates


4.4g

Sugars


1.6g

Salt


20.9g

Protein


62.6g

Carbs


3.1g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

450g shredded poached chicken & veg

1 bunch of chives (20g)

250ml soured cream

2 tablespoons semi-skimmed milk

2 tablespoons wholegrain mustard

2 x 320g sheets of ready-rolled puff pastry

1 free-range egg

2 tablespoons sesame seeds

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Roughly chop the poached veg and place in a bowl with the shredded chicken. Finely slice and add the chives, along with the soured cream, milk, mustard and a pinch of sea salt and black pepper, then mix well.
  2. Unroll one of the pastry sheets, leaving it on its paper, place it in a baking tray, then spoon and flatten the pie filling across the centre, leaving a 3cm border all the way around the edge.
  3. Beat the egg and brush the exposed pastry. Unroll the second sheet of pastry over the top, remove the top sheet of paper, then use a fork to seal the pastry edges together and brush the top with eggwash.
  4. Sprinkle over the sesame seeds, cut a little cross in the centre, then place the tray over a medium heat on the hob for just 1 minute, to start crisping up the base – no one likes a soggy bottom.
  5. Bake on the bottom of the oven for 30 minutes, or until golden and cooked through. Amazing served with a mixed salad or some steamed seasonal veg.

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