Chicken PiePrep.Time: 20 mins
Cook.Time: 75 mins
Large Glass Roasting Dish
Ingredients4 Chicken Breasts
2 Red Onions
2 Cooking Onions
2-3 Cloves Garlic
2 Tbsp Olive Oil
2 Chicken Stock Cubes
4 tsp Gravy Browning
500g/1.1lb Puff Pastry
(ready made is fine)
½ tsp Mixed Herbs
½ tsp Thyme
knob of butter
MethodPre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, sauté for a few minutes.
Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened.
Add stock cubes, pepper, and herbs and stir to coat all ingredients.
Add the water, stir well, and then simmer for 20 minutes.
Peel and quarter mushrooms and stir into beef mixture.
Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish.
Spread the knob of butter around the top edge of the glass dish to help the pastry stick.
Lay pastry over dish and push into corners.
Press all around the edge to seal.
Cut off excess pastry and use this to make decorations for the pie if you wish.
Brush pastry with beaten egg.
Cut a little air vent in centre of pie.
Bake in centre of oven for 40 minutes.
Serve with season vegetables or chips and beans.
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