Chicken Pie




Chicken Pie

Makes 3-5 pies

Ingredients
# 300g ready-made puff pastry (available at major supermarkets)

Filling
# 1 potato, boiled in salt water until soft, and diced
# 60g carrot, diced
# 6 button mushrooms, diced
# 2 tbsp unsalted butter
# 20g plain flour
# 60g green pea
# 2 tbsp garlic

Seasoning
# ½ tsp salt or to taste
# 1 tsp pepper
# ¾ tsp concentrated chicken stock
# ½ cup water

Glaze
# 1 egg, lightly beaten with a pinch of salt added


Method

To prepare the filling

Heat butter in a non-stick saucepan. Fry garlic until fragrant. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning, then add in flour. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool.

Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes.

Spoon some prepared filling into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the pastry (to allow steam to escape during baking). Glaze pastry with beaten egg.

Bake in a preheated oven at 200°C until golden brown for 25-30 minutes. Remove and serve immediately.

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