Rich Chicken Pie

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READY IN: 30mins
Recipe by CuteCat

This is my first made up recipe. To make the chicken stock, I use the water I cook my chicken pieces in which also has chicken spice and stock cubes added to it to give the chicken flavour.

Ingredients Nutrition

Directions

  1. Process flour, butter and a pinch of salt in a food processor until the mixture looks like breadcrumbs.
  2. Whisk the egg and 1 T chilled water in a bowl until combined. Add to the flour mixture while the food processor is running. Process until the dough forms large clumps before it form s a ball.
  3. Turn the dough out onto a work surface eg onto baking paper, and knead gently to bring together. Form into a disc for a round tart or a log for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
  4. Melt butter over a moderate heat and slowly mix in flour until a paste is formed. Add the soup and mix unitl mixture starts thickening again. Add chicken, sweetcorn and mushrooms. Simmer until the sauce thickens. Leave to cool.
  5. Remove the pastry from the fridge and allow t to reach room temperature. Roll the pastry out on a floured surface til it is 3/4cm thick. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes.
  6. Preheat the oven to 200°C Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.
  7. Place the filling inside the pastry and place a layer of pastry on top of the filling and ensure that the corners are all sealed. Bake for 20 - 25 minutes.

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