Chicken pie
Description
Perfect with tea or coffee. 1. Preheat the oven to 350°F. Heat oil in a large skillet over medium heat. 2. Add the cabbage, carrots, celery, and onion to the skillet. Cook for 8 to 10 minutes, until the vegetables soften. Dust the chicken with flour, salt, ground red pepper, and season with black pepper and paprika. Add the chicken to the skillet. Cook for 2–3 minutes, stirring several times. 3. Pour the milk into a saucepan and bring to a boil. Stir often until the sauce thickens. Add the peas, mayonnaise, and mustard. Simmer for about 10 minutes. Place 1 sheet of pastry on a baking sheet. Spread the first layer of vegetables and chicken on top. Cover with a second sheet of pastry and add the next layer of chicken and vegetables. Cover the last layer of filling with pastry. Bake for 10 minutes. Serve cooled or slightly warm.