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Thursday, May 19, 2016

Chicken and Artichoke Pie

How to Make Chicken and Artichoke Pie Recipe - preparation 20 minutes cooking time 45 minutes Serves 4

340g/12oz boneless, skinless chicken breasts
150ml/¼ pint/scant ⅔ cup chicken stock
225g/8oz/1¼ cups reduced-fat soft cheese
1 x 400g/14oz can artichoke hearts, drained and quartered
6 sheets filo pastry
melted butter to brush
salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken and stock in a pan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove the chicken and set aside.

3 Add the soft cheese to the pan and mix with the stock until smooth. Bring to the boil, then simmer until thickened.

4 Cut the chicken into chunks and stir into the sauce with the artichoke hearts. Season to taste.

5 Spoon the mixture into a baking dish. Brush the filo pastry sheets with melted butter and use to cover the dish. Bake in the oven for 30–35 minutes until crisp and golden brown.

Chicken and Artichoke Pie Recipe
Chicken and Artichoke Pie Recipe
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