Chicken Pie

Serves: 4-6
Time: 30 mins


  • 40g butter
  • 40g flour
  • 400ml apple juice (can be mixed with water and/or some white wine)
  • 60ml milk
  • Salt and ground black pepper
  • 350g cooked diced chicken
  • 4 sliced cooked carrots
  • 6 rashers streaky bacon
  • 400g packet puff pastry
  • Beaten egg and milk to glaze


  1. Melt butter in saucepan, stir in flour, and cook for 1 minute.
  2. Gradually add apple juice and milk, stirring continuously.
  3. Bring to the boil, and simmer for 2 minutes. Season to taste.
  4. Stir in the diced chicken and carrots. Turn into a 1L pie dish.
  5. Remove rind from bacon, spread each rasher flat, cut in half and roll up.
  6. Grill it lightly and add to pie.
  7. Roll out pastry and cover pie Make a small hole in the centre and brush with glaze
  8. Place in in Remoska for 20-25 minutes, until pastry is golden and well risen

Made in the Grand Remoska

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