The humble chicken pie

Was flipping through an old issue of Donna Hay magazine yesterday (a gift from a friend a few years back), and came across the recipe for Basic Chicken Pie. Decided to give it a try since I had some Pampas puff pastry in the freezer. However, the base of the pie was supposed to be in the form of short crust pastry. Anyhow, you can use the same puff pastry to do it, but as I was in Carrefour this afternoon, I chanced upon the Carrefour brand of ready rolled dough. Whoopee! I love them actually and I think they are so much easier to use than Pampas.

So having prepared the filling last evening, it was very easy to assemble. Popped them in the oven for approximately 20-25 mins and they were done. Yummy!


Basic Chicken Pie (taken from Donna Hay's magazine issue 16)

Ingredients -

1 tbsp oil
1kg (2lb) chicken thigh fillets, chopped
1 brown onion, chopped
3 tsp thyme leaves
1 clove garlic, crushed
3 tbsp plain flour
1/3 cup (2-1/2 fl oz) water
1/2 cup (4 fl oz) chicken stock
1/2 cup (4 fl oz) milk
375g (13oz) block ready-prepared shortcrust pastry
375g (13oz) block ready-prepared puff pastry
1 egg, lightly beaten

Method -

1. Preheat oven to 220degC (425degF). Heat a large non-stick saucepan over high heat. Add the oil and chicken, cook for 3-4mins. Remove the chicken and set aside. Add the onion, thyme and garlic and cook for 3-4mins. Return the chicken to the pan. In a small bowl, combine the flour and water. Add the stock, milk and combined flour and water. Cook for 10mins, stirring until thick. Set aside to cool.

2. Roll out the shortcrust pastry between 2 sheets of baking paper to 3mm (1/8 in) thick and line the base of a 20cm (8 in) round metal pie dish with the shortcrust pastry. Spoon in the cooled chicken mixture. For the pastry top, roll out the puff pastry between 2 sheets of baking paper to 3mm (1/8 in) thick.

3. Place the pastry top on the pie. Cut a small round in the centre of the puff pastry as an air hole. Press the edges of the pastries together to seal and trim the pastry. Brush the top with a little of the beaten egg. Place on a baking tray and bake for 25-30mins or until the top is puffed and golden. Serves 4.