Chicken Pie
Written by: adekun on 27 February, 2008 4:40 pm - Filed under: baking ?
Pies are unsurprisingly unpopular in Japan. I miss them. With a little work it’s not too difficult to knock one together. Here’s a simple chicken pie recipe.
Chicken pie
- 300 g chicken
- one batch Shortcrust Pastry
- one batch White Sauce
- 50 g mixed vegetables
- 100 g mushrooms
- 1 tbsp olive oil
- one beaten egg
- a little onion
Make the pastry, after it has rested, cut it in half. Lighty dust your worksurface with flour. Roll out thinly, giving it a quarter turn and knocking into shape every few strokes.
Continue until the round is a little larger than your pie dish. Grease the dish with butter and line the dish with the pastry. Make sure it fits snugly, prick the bottom a few times.
Cut around the dish to tidy up. Roll out the other half as above.
Dice the onion, fry in the oil for 5 minutes. Cut the chicken into bitesize pieces, add to the pan, fry for 5 minutes. Add the mixed vegetables and sliced mushrooms. Lower the heat a little.
Make up a batch of thickish white sauce (22g flour & butter). Add the chicken mixture to this, some salt & pepper and stir. Pile this into the pie dish.
Brush a little milk or water around the edges and place the pastry lid on top. Cut around the edges again, press the sides with a fork, knock the edges up a bit too.
Make some pastry decorations with the excess if you like, using a little water or milk again to help it them stick. Brush with the egg, and cut a vent in the middle.
Cook in a preheated oven at 200ºC for 25 minutes or until the top is golden brown - being mindful not to dry the pastry out.
Parts of this can be made in advance and then quickly assembled. I’ve used a gratin dish, as I don’t have anything for pies. Will try a stock cube in the sauce as it is a little bland.
