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Patchwork Croissant Chicken Pie |
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| Serves 4 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
4 large spring onions, washed and finely chopped or 2 leeks,
finely chopped
butter
500g skinless chicken thighs, cut into large pieces
1 ½ tbsp plain flour
300ml chicken stock
100ml double cream
a handful parsley, chopped
1 pack croissant dough, approx 240g (Jus-Rol)
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This recipe is adapted from Olive magazine
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Cook the spring onions with a knob of butter until
softened. Add the chicken and cook for 10 minutes, then
sprinkle over the flour and cook for a couple of minutes
more, stirring. Stir in the stock gradually and simmer for
2 mins, then stir in the cream and parsley. Season, tip
into a pi dish and leave to cool.
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Heat the oven to 200C/Fan
180C/ Gas 6. Unroll the croissant dough and cut into
squares. Cover the surface of the pie with the dough,
patchworking so there are no gaps. Bake for 20 -25 mins
until the dough is puffed and golden.
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DAILY
DINNERS 
