Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Click to read more about this recipe
- Ready in
[Ingredients: Add Ingredient category]
Nutritional information is calculated using an ingredient database and should be taken as an estimate
Heat margarine in a pot and add the onions and garlic. Cook for 1 minute.
Add the carrots, celery, thyme, salt and pepper and stir. Cover and cook for 5-6 minutes. Add the chicken and give it a stir.
Add flour and mix and then add the milk. Cook for 2-3 minutes or until thick. Let the mixture cool down.
For the pastry, add the flour into a bowl and mix in some salt. Add the Blue Band margarine and pour a little ice cold water at a time as you bring the flour together to form a dough.
Chill the dough for 20-30 minutes. Roll a portion of the dough into a circle and then add some chicken to one side. Fold over the dough to form a half circle.
Press the edges down using a fork and then brush each pie with some whisked eggs.
Bake the pies at 180C for 22-25 minutes or until golden brown.