First cook the chicken breasts by adding them to simmering stock.Allow the stock to come back to simmer for a few minutes with the chicken breasts in..Put the pot of stock and chicken breasts in the Heylo bag for 1/2hour to cook the chicken breasts.Do not overcook as they will cook some more in the pie. While this is cooking in the Heylo bag prepare the sauce.
3 min
3 min
  1. 500 gr chicken breasts
  2. 2 cups of chicken stock - to cover.
  3. 1onion roughly diced
  4. 1 carrot roughly diced
  5. 1 stalk of celery.
  6. 8 mushrooms sliced.
  7. 4 rashers rind-less bacon cut in pieces.
  8. Butter to saute the above.
  9. 1/4 cup defrosted peas.
  10. 1/4 cup flour
  11. 3 Tablespoons butter
  12. 1/2 cup cream
  13. egg and a little milk for brushing over pastry.
  1. Cook the chicken breasts as above in a Heylo bag.
  2. Then in a large frying pan saute the vegetables in butter in batches.
  3. Set aside after cooking with the defrosted peas.
Make the sauce
  1. Melt the butter in the pan and the flour and cook together a few minutes.
  2. Add the stock and allow to thicken.
  3. Add the cream.
  4. Mix with the diced cooked chicken and the sauted vegetables.
  5. Put into a deep round or oval casserole dish.
  6. Cover with chilled ,rolled out pastry.
  7. Brush the top with the egg wash.
  8. Pole a few holes in the top to allow the steam to escape.
  9. Bake in the oven for 45 minutes till the top is golden.
  1. This recipe can be made as a casserole to be served with rice or potatoes.
  2. If making it into a pie serve with some colourful vegetables on the side.
  3. Individual pies are good too served with a salad.
  4. See HASTY TASTY PASTRY for the pastry.
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