Chicken Pie

Chicken Pie

Ingredients for Cheddar Cheese Pastry:

• Plain flour 120 gms
• Salt 1 pinch
• Butter chilled 60 gms
• Finely grated cheddar cheese 60 gms
• Beaten egg 1
  

Filling:

• Olive oil 2 tbsp
• Cubed boneless and skinless chicken breasts 3
• Button mushrooms (quartered) 150 gms
• Chopped onion small 1
• Garlic clove (finely chopped) 1
• Butter 50 gms
• Plain flour 2 tbsp plus more for dusting
• Plain flour for dusting
• Milk 300 ml
• Chicken stock 1 cup
• White pepper to season
• Freshly ground salt to season
• Chopped spring onions 2 tbsp
• Chopped parsley 2 tbsp
• Beaten egg 1

Method:

• For the cheddar cheese pastry, sift the flour and salt into a bowl. Dice the butter and rub into the flour mixture with your fingertips until it resembles fine breadcrumbs. Mix in the grated cheese, then add just enough of the beaten egg to bring the mixture together as a firm dough. Knead lightly and wrap the dough in cling film. Chill until required. For the filling, heat the oil in a frying pan, add the chicken and cook it begins to turn white. Add the mushrooms and continue to fry until the chicken is golden-brown and the mushrooms have released all their moisture. Remove from the pan and set aside. Add a little oil to the same pan and sauté onion and garlic for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms. Melt the butter in a saucepan, stir in the flour and cook, stirring constantly until it has formed a thick smooth paste. In a bowl, mix the stock, milk, white pepper and salt together. Pour the liquid slowly into the flour mixture, whisking constantly until smooth and the sauce has thickened. Stir in the parsley and spring onions and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish. Roll out the cheddar cheese pastry dough on a lightly floured surface. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg. Make two or three slits in the top of the pie to allow steam to escape, then bake the pie in the oven for 20-25 minutes, or until golden-brown on top.