*  Exported from  MasterCook II  *

                            Creamy Chicken Pie

Recipe By     : Marika Hanbury Tenison - "Left Over for Tomorrow"
Serving Size  : 4    Preparation Time :1:30
Categories    : Ethnic - British                 Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      Grams         Flour -- (1 cup)
 110      Grams         Butter -- (1/2 cup)
   1 1/2  Tablespoons   Water (up to 2 T. if necessary)
                        Salt and Pepper
  25      Grams         Butter -- (1 ounce)
   2      Tablespoons   Flour
  10      Ounces        Milk
 225      Grams         Chicken,Cooked (leftover roast) -- (1 cup)
   2                    Eggs,Hard-Boiled
   1      Tablespoon    Chives,Chopped, or Onion Tops
   1      Tablespoon    Parsley,Chopped
   5      Ounces        Cream or Milk
                        Salt and pepper

Pastry:  (If not using frozen puff pastry, do the following)

1)  Rub the butter into the flour with fingertips until the mixture resembles coarse breadcrumbs.  Season with a little salt and pepper and add enough water to form the mixture into a firm dough.  Chill for 15-30 minutes.
 

Filling:

1)  Melt the butter in a pan, add flour and mix well.

2)  Gradually blend in the milk, stirring constantly until smooth.

3)  Cut the chicken into cubes, add it to the sauce with the chopped hard-boiled eggs, chives and parsley.

4)  Blend in the cream, season with salt and pepper and pour into a pie dish.

5)  Roll out the pastry, cover the pie and decorate top with any leftover bits of pastry.  Brush with milk and make a small hole in the centre to allow any air to escape.

6)  Cook the pie in a hot oven 220° C (425° F) for 20-30 minutes until pastry is golden brown.

Note:  Can be served hot or cold, but is better hot.

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