Creamy Chicken Pie Recipe

• 60 g Butter
• 4 Bacon Rashers (chopped)
• 6 Green Onions (chopped)
• 2 Garlic Cloves (crushed)
• 2 tbsp Plain Flour
• 1½ cups Milk
• 1/3 cup Parmesan Cheese (grated)
• 1 cooked Chicken (chopped)
• 2 Eggs (lightly beaten)
• 80 g melted Butter
• 10 Pastry Sheets

• Lightly butter a pie dish.
• Heat butter in a pan and fry bacon rashers, green onions, and garlic, stirring continuously until bacon turns crusty.
• Add flour and stir until well blended. Remove from heat.
• Pour milk slowly, stirring constantly, until thickened. Leave aside to cool.
• Fold in chicken, cheese, and eggs. Cover with a wet cloth and set aside.
• Lightly grease two pastry sheets and fold each sheet half end to end. Place them in the pie dish diagonally overhanging the ends. Repeat the same placing 6 more sheets clockwise in the dish, until the dish is enclosed.
• Lay dollops of the chicken mixture on the sheet and wrap up the mixture with the overhanging ends.
• Drizzle over melted butter.
• Finally, grease the last two sheets and wrap semi width ways over the mixture.
• Add on the remaining chicken mixture and remove the ends. Grease with some more butter.
• Set the oven to 180 °C and bake for 35 minutes, or until brown.