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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Simple, tasty and wholesome - there's nothing more satisfying than a piping hot chicken pie for a family lunch. Ingredients:
1 kg frozen puff pastry |
600 g boneless skinless chicken thighs |
300 g potatoes, peeled & cut into cubes |
300 g frozen peas and carrots |
300 g mushrooms, diced |
8 garlic cloves, finely chopped |
100 g onions, diced |
100 ml milk |
100 ml chicken stock |
3 teaspoons worcestershire sauce |
2 teaspoons oyster sauce |
2 teaspoons tabasco sauce |
60 g flour |
150 g butter |
salt & pepper |
1 egg, lightly beaten |
1/2 teaspoon thyme (optional) |
1/2 teaspoon marjoram (optional) |
Directions:
1. Saute onion and garlic in melted butter until fragrant. add chicken, potatoes, mushroom and herbs.
2. Saute for a few minutes and add all seasonings and flour. cook 5-8 minutes and add in milk and chicken stock.
3. Bring to the boil and cook until it becomes a thick consistency. add vegetables and turn off heat. allow to cool.
4. Roll the puff pastry into two 28cm diameter rounds. then line a 26cm round pie dish with one piece.
5. Fill the mould with chicken and vegetables and bush egg wash around the edges.
6. Cover the pie with the other piece of puff pastry. trim off excess dough.
7. Use a fork to press round the edge of the pie and prick two holes in the middle of the pie.
8. Brush the surface of the pie with beaten egg and bake at 180°C for 25-30 minutes.
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