Chicken Puff Pie – Very good [4] (Delma Gomes from Woman’s Journal) |
| 12 oz cooked chicken 1 can sweet corn drained 8 oz potatoes cooked diced 7 oz frozen puff pastry
| 1 red or green pepper ¾ pint white sauce (see text) 1 oz flour
| Salt and pepper 1 oz butter ¾ pint stock
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- Remove the core and pips from the pepper and chop.
- Boil for 3 minutes and drain.
- To make the white sauce, first melt the butter in a saucepan, add the flour, and then gradually beat in the stock.
- Return to the heat and thicken.
- Add the chicken, sweet corn, potatoes and seasoning and stir.
- Turn into a 3-pint “Pyrex” casserole.
- Roll out the pastry to ¼” thickness and cover the pie.
- Bake at Gas #7 or 425F/218C for 20 minutes or until the pastry is golden brown.
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