Chicken pie

Chicken Pie

Filling

Ingredients

500 grams of chicken meat

1 cup of mix frozen vegetable

1/2 cup of Onion (cut into cubes)

1/3 cup of all purpose flour

2 cups of water (or milk)

2 Tablespoon of dry chicken soup mix (Or any other kind of soup mix)

2 Tablespoon of butter

Salt and pepper (as you like)

(Mix water with soup and flour)

Method

Cut the chicken meat into cubes or any way you like them to be. 

In a pot melt the butter in medium heat, add in onions and chicken meat.

Cook it well, then add mix vegetable. When the vegetables are half way cooked add in water mixture. Add in salt and pepper. Once it's thick but not lumpy close the heat and let it cool. (If it's too lumpy add in a bit more water)

Ingredients for puff pastry

250g strong plain flour (bread flour)
1 tsp fine sea salt
250g butter, at room temperature, but not soft
About 150ml cold water

Method

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Heat oven 400*F for 10 mints, (bake chicken pie for 45 to 50 minutes.)

Roll the it out for the last time and place it in the pie pan, make sure you leave a lot of overhang so when it baked the top cover wouldn't come undone. Pour in the chicken mixture and cover with top crust. (Poke holes in the pastry by using a fork inner and outer crust. For a glossy top : beat one egg and brush it on top of the crust)

For mini pie find a suitable cutter for top and bottom crusts. Bake for 35 to 40 mints (Poke holes in the pastry by using a fork inner and outer crust. For a glossy top : beat one egg and brush it on top of the crust)