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Chicken and Rice Pie
A packet of rice risotto and 2 cups of cooked chicken a quick and easy pie recipe
Ingredients
1 packet Savoury Chicken Rice Risotto
50 g butter
1 small onion, chopped
2 tablespoons Edmonds plain baking flour
3/4 cup milk
2 cups cooked chicken
2 sheets pre-rolled pastry
2 eggs
1/2 cup grated cheese
Preparation
Cook the Rice Risotto according to packet directions
While rice is cooking, melt the butter in a saucepan
Add the onion and cook until clear
Stir in the flour and cook until frothy
Gradually add milk, stirring constantly
Bring to the boil.
Add chicken
Set aside
Line a 23 cm pie plate with pastry sheets, trimming off the excess
Spoon chicken mixture onto pastry base
Lightly beat the eggs and add to the rice
Spread the rice on top of the chicken
Sprinkle with cheese
Bake at 190°C for 20 minutes or until rice is set
Serves 6
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