chicken pie (serves 6)
My aunt gave me this recipe, although I have tweaked it a bit. So easy and delicious
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ingredients:
500g skinless chicken breasts, cubed 2 carrots, sliced 1 cup frozen peas 1/2 punnet mushrooms, sliced 1/3 cup butter 1 clove garlic, chopped 1/2 onion 1/3 cup flour 1 1/2 cups chicken stock 180ml milk salt and pepper 1 yellow pepper ready rolled puff pastry |
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method:
In a saucepan, add chicken, carrots, peas and mushrooms Add water to cover and boil for 15mins. Remove from heat, drain and set aside Cook onions and garlic in butter until onions are translucent Stir in flour and add salt and pepper Slowly stir in chicken stock and milk. Simmer until thick Unravel puff pastry and cut in half Put the one half in the dish, add the chicken mixture and yellow pepper and pour liquid mixture over Cover with the other pastry half, seal edges and cut away excess dough Cut slits to allow steam to escape Bake at 220 degrees for 30mins or until pastry is golden brown |
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tips...
* Can add different vegetables if you like
* Roll out the pastry slightly so that it fits in the dish. Be careful not to roll too much though as it is already rolled out
* To seal the edges, crack an egg in a cup, beat with a fork and paint it on the pie edge
* Use the excess egg that you used to seal the pie to brush over the top to give it a nice golden brown colour
* Roll out the pastry slightly so that it fits in the dish. Be careful not to roll too much though as it is already rolled out
* To seal the edges, crack an egg in a cup, beat with a fork and paint it on the pie edge
* Use the excess egg that you used to seal the pie to brush over the top to give it a nice golden brown colour
