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Coconut Chicken Pie

Puff pastry
500g chicken breast,
1 large onion,
2 sticks celery,
2 carrots,
1 bunch spinach,
2 cups Chicken Stock,
Mixed or Italian herbs,
¼ bunch garlic,
Salt and pepper to taste,
50g Roux
400ml coconut milk

Butter a pie tin and line it with pastry. Set in the freezer until the mix is ready. Fry onions, garlic and chicken until tender. Add soy sauce, carrots and celery and soften. Add chicken stock and coconut milk and reduce the mixture by ¼. Add spinach and spices then stir in roux. Take off heat immediately and allow to cook before pouring into the pie tin and covering the lot with a stylishly crafted lid. Bake at 180 for about 20 min’s.

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