Chicken Pie
its been a while since i last graced my presence here. covid been and is a bummer along with it brought a huge diversion in life. okay i sorta moved on but apparently i didn't ... so here i am. so, let's cook.
one of our most favorite pie that we eat over and over and over.
For the filling
250g chicken fillet
1 white onion, peeled and diced
1 white onion, peeled and diced
2 pips of garlic, minced
6 button mushrooms sliced
1 carrot, peeled and diced small
6 button mushrooms sliced
1 carrot, peeled and diced small
1 medium size potato peeled and diced
2 bay leaves
1 chicken cube
2 bay leaves
1 chicken cube
1 cup frozen peas
salt and pepper
1 cup milk
For the pastry
350g plain flour
½ tsp salt or to taste
250g butter, cold
½ tsp salt or to taste
250g butter, cold
60 -70g of cold water
1 egg, beaten, for glazing
in a pan pour enough olive oil and sauté the onion for a bit and then add the garlic.
add chicken to the pan and sauté till it is well cooked. add the carrot, potato and the mushrooms. give it a good minute before adding in the bay leaves, stock cube and seasonings . Cover with half a cup of water and then reduce the heat and simmer until the chicken is cooked. this will take about 15 minutes. Now add the milk and give it a good stir before adding in the peas. if its too thick add some milk.
1 egg, beaten, for glazing
in a pan pour enough olive oil and sauté the onion for a bit and then add the garlic.
add chicken to the pan and sauté till it is well cooked. add the carrot, potato and the mushrooms. give it a good minute before adding in the bay leaves, stock cube and seasonings . Cover with half a cup of water and then reduce the heat and simmer until the chicken is cooked. this will take about 15 minutes. Now add the milk and give it a good stir before adding in the peas. if its too thick add some milk.
remove from the stove and set aside.
i normally prepare the filling ahead and chuck it in the fridge!
Meanwhile, for the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in clingfilm or place in a plastic bag and chill for at least 30 minutes.
Preheat the oven to 200C. Roll out two-thirds of the pastry and use it to line a 20–25cm/8–10in pie plate and add the cooled chicken mix. dont forget to remove the bay leaves.
Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal with a fork.
Decorate the top of the pie made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes to an hour, or until the pastry is golden-brown.
Meanwhile, for the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in clingfilm or place in a plastic bag and chill for at least 30 minutes.
Preheat the oven to 200C. Roll out two-thirds of the pastry and use it to line a 20–25cm/8–10in pie plate and add the cooled chicken mix. dont forget to remove the bay leaves.
Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal with a fork.
Decorate the top of the pie made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes to an hour, or until the pastry is golden-brown.
done.
enjoy.
jue
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