Hicken Pie

January 29, 2012

No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!

Below is Tanyas recipe.

Ingredients I Used:

  • 4 x chicken breasts – chopped/diced as you like them
  • 1 x onion, chopped
  • about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
  • 1 punnet mushrooms, roughly chopped
  • 1 chicken stock cube in about 350ml water
  • Spray & Cook
  • spices, herbs to taste
  • 1 roll puff pastry
  • a little milk for brushing
  • some flour

Method:

  • Heat oven to 180
  • Microwave the butternut cubes for about 4-5 minutes until they are soft
  • In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
  • In another big pot, brown the onions, then chuck in the mushrooms.
  • Once the chicken is cooked, add it to the onion & mushroom mix
  • Add the chicken stock and the microwaved butternut cubes.
  • Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
  • reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
  • while that is simmering and thickening, you can prepare the pastry.
  • I used a whole roll, and dived it into just over half for the base, and the other portion for the top
  • Roll out on a floured surface until pastry is about half the thickness it was.
  • Spray your pie dish with Spray & Cook.
  • Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
  • Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
  • Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
  • I cut out stars and popped them on top.
  • Brush with milk.
  • pierce the top a few times with a sharp knife to let hot air escape when  baking
  • Pop into the oven for about 30 minutes until golden brown on top.
  • Eat and enjoy!

*special note* I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!

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