chicken pie

6-9 chicken breasts, skin removed
1 litre chicken stock
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml chicken spice
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together

Cut the chicken into chunks and add it to a large saucepan.
Pour in the stock and add enough additional water to cover the chicken.
Bring to a simmer and cook for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will ensure you have juicy, tender chicken for your pie!)
When it is cool enough to handle comfortably: drain and discard the liquid and pull the chicken meat into shreds.
Preheat your oven to 200℃.
Put a saucepan over medium-high heat and add a splash of oil.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the turmeric, chicken spice, salt, thyme, yoghurt and shredded chicken and simmer for 20 minutes.
Spoon the mixture into a 20cm x 28cm ovenproof dish and allow to cool.
Lay the pastry flat on a work surface and cut long strips from it that is 2cm wide.
Lay two strips over the cooled chicken, forming an X. Lay another two strips 3mm to the outsides of the X-shape. Keep going until the chicken is covered in a non-weave lattice pattern.
Use a flower shaped cookie cutter to cut multiple pastry flowers and stick them onto the lattice by wetting only with water.
Brush the decorated pastry with egg wash and bake in the oven for 20 minutes, until golden.
Serve warm with a salad.

As far as I’m concerned chicken pie is a crowd pleaser and a very convenient fall-back when you have to feed many people. This pie is made with store bought pastry but has a fabulous flavour! You will feed 6 hungry people with this recipe but you may double quantities for a larger pie.

9 chicken breasts, skin removed
1litre chicken stock
200g mushrooms
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 packet shortcrust pastry
Egg wash: one egg beaten with 15ml of milk

Cut the chicken breasts into chunks and add them to a large saucepan.
Pour the stock in and add some hot water to cover the chicken.
Bring to a boil, turn the heat down to a simmer and cook the chicken for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will prevent the chicken from drying out and losing its taste).
When the chicken is cool enough to handle comfortably: drain and discard the liquid and pull the chicken apart with your hands or two forks, as you would with pork belly.
Keep the pulled chicken to the side.
Preheat your oven to 220℃.
Put a heavy based saucepan onto the heat and cover the bottom with oil.
Add the mushrooms and fry them at high heat until they start to caramelise.
Add the chopped onion and cook until soft.
Now add the garlic, salt and thyme leaves and cook for one minute while stirring.
Add the cooked chicken and the yoghurt to the saucepan and reduce the heat to a light simmer for 30 minutes.
Spoon the chicken mixture into a heat-proof dish and allow to cool.
Roll the pastry to the size of your oven dish and cover the chicken mixture with it.
Brush the pastry with egg wash and bake for 25 minutes or until golden.
Serve warm with a salad.

Tag: chicken pie

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