Brought to you by P&O Cruises Food Heroes. Marco Pierre White shows First News how to make a quick, easy and delicious chicken pie – he says it’s foolproof! Marco’s tip: use roast chicken legs – they have the best flavour.
30g of plain flour
1 litre of chicken stock (or milk)
50ml of cream
6/8 roasted chicken legs
3 eggs for egg wash (just egg yolk and salt)
Place 60g of butter into the pan and melt
Add 30g of plain flour into the pan and whisk to dissolve it into the butter. Cook the mixture until it goes blonde.
Add 1 litre of chicken stock (or milk) to the pan and keep on whisking until it all dissolves.
While whisking, add 50ml of cream.
Add 6/8 roasted chicken legs (without the bones).
Once well mixed, add the mixture to a smaller serving dish.
Egg wash the outside of the dish with a brush – this will help the puff pastry to stick.
Cover the top of the dish with the puff pastry and then brush with egg wash.
Pierce the puff pastry, making a little hole. Cook the dish at 180°C for 35-40 minutes.