This is a lovely chicken pie that has a pie crust that crumbles and melts in your mouth.
First we need to make the pie crust.
1 Cup AP Flour
1/2 Cup cold (unsalted) Butter – diced
1/4 Cup cold water
good pinch of salt
Place flour, butter and salt in food processor.
Pulse serveral times untill the mix looks like bread crumbs.
Then slowly add the water and blend just so that the dough will stick together when squeezed in your hand.
Turn it out onto some plastic wrap.
Rest in the fridge for at least an hour.
It can then be rolled out. It is best to do this in stages, roll and turn. Return it to the fridge after two or three rolls untill it is chilled again.
You can use any mix of vegetables you like. We used just what we had in the fridge. We sweated down some onions, leeks, celery, a orange pepper and some diced carrot. Then add some butter, salt and pepper.
Add some flour and mix well. It will begin to look a little stodgy ….this is good. Then cook out the flour for a few minutes.
Add a little white wine and some chicken stock.
Add some cream and cook down to thicken.
Add chopped chicken to the sauce and simmer until cooked.
Place in a suitable pie dish.
Cover with the rolled out pastry. Brush with egg or cream and cut a hole for steam to escape.
Bake in a 375 f oven for about 20 -25 minutes then serve.
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