Cheesy Chicken & Sausage Lattice Pie
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 tbsp oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 300g diced chicken breast
- 200g diced sausages
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 tbsp plain flour
- 250ml chicken stock
- 2 tbsp creme fraiche
- 100g grated cheddar cheese
- 150g frozen peas
- 1 eggs, beaten
- 200g puff pastry sheet
Method
- Preheat the oven to 180c.
- Heat the oil in a large saucepan. Add the onion and fry for 2-3 minutes until softened. Add the garlic, chicken and sausages. Fry for 5-6 minutes until the chicken is white, stirring regularly.
- Mix in the carrots and celery. Add the flour and mix well until it has coated all the meat and vegetables.
- Pour in the chicken stock and simmer the mixture for 10 - 12 minutes until the sauce thickens. Add the creme fraiche, cheese and peas and mix well.
- Transfer the filling to a pie dish. I used an 8in x 8in dish.
- Lay the puff pastry sheet flat and cut strips long enough to fit your dish. I used 11 strips about 3/4 in width but you can make them as thick or thin as you want.
- Layer the pastry strips onto the pie, making a lattice pattern and brush with the beaten egg.
- Bake in the oven for 25-30 minutes until the filling is bubbling and the pastry is golden brown.
- Serve immediately with salad or greens.