Recipe

Bee's famous chicken pie

Family Fave! A pie is the perfect way to feed the masses.

  • 1 hr 35 mins cooking
  • Serves 4, Makes 1 Item
  • Print
    Print

Ingredients

Bee’s famous chicken pie
  • 1 size 12 free-range chicken
  • 3 tablespoon olive oil
  • pinch of salt and black pepper
  • 1 leek
  • 4 clove garlic, crushed
  • 50 gram butter
  • 50 gram flour
  • 300 millilitre milk
  • 1 cup frozen peas
  • 1 tablespoon dijon mustard
  • 2 sheets puff pastry
  • 1 egg
  • 1 tablespoon milk
  • tomato relish, to serve (for recipe, see below)
Tomato relish (makes 1 cup)
  • 1 small onion, finely diced
  • 2 clove garlic, crushed
  • 1 tin whole peeled tomatoes
  • 1 sprig rosemary, leaves picked
  • 1 tablespoon honey
  • pinch of salt and pepper

Method

Bee’s famous chicken pie
  • 1
    Preheat oven to 180°C. Pat chicken dry with paper towels, then rub with 2 tbsp olive oil and season.
  • 2
    Place chicken in a roasting dish and roast for 1 hour or until juices run clear. Allow to cool slightly before removing skin and picking off all the meat. Keep the chicken carcass to make stock.
  • 3
    Thinly slice the leek, rinse and saute in a large saucepan until soft. Set aside.
  • 4
    Saute garlic in butter until soft. Stir in flour and cook over medium heat for 1 minute. Gradually pour in milk, stirring well.
  • 5
    Cook for a further 1-2 minutes to thicken sauce. Add leek, chicken meat, peas and mustard, stirring well.
  • 6
    Spray a large pie dish with cooking spray and lay a sheet of pastry on the bottom. Spoon in chicken mix. Whisk together egg and 1 tbsp milk to make egg wash. Lay the second sheet of pastry over the top and press the two sheets together around the edges. Prick the top with a fork and brush with egg wash. Bake for 25-30 minutes.
  • 7
    Serve with homemade tomato relish and rocket leaves.
Tomato relish
  • 8
    Combine all ingredients in a saucepan and place over a medium heat.
  • 9
    Simmer for 15 minutes or until the sauce has reduced by about one third.

More From Women's Weekly Food