Thursday, March 12, 2009
Creamy Chicken Pie
this is a recipe that i rave about to alot of friends shamelessly...i show them the picture of the pie and tell them that it is good enough to rival the ones at Pot Belly Pies!!!
Short crust pastry:
250 g self raising flour
125 g butter, straight from the fridge and cubed
1 can of creamed corn (425g)
1 large BBQ chicken, shredded (bones can be reserved for making stock if u like)
1 onion, diced
salt and pepper to taste
milk for glazing
Make short crust pastry by pulsing flour and butter in a food processor till the mixture resembles bread crumbs.
While the machine is running, add water slowly till the dough starts tocome together. (Appro 1/2 cup)
Remove and cling wrap and leave in fridge for 30 minutes. (This prevents shrinkage when the pie is baking.)
Melt butter in a fry pan and add onions. Fry til soft and transculent. Add shredded chicken and creamed corn. Add cream and seasoning to taste. Leave aside to cool.
Divide dough into 2 portions. Roll out into 2 circles to fit your pie dish (appro 23 cm diameter). Put one circle into pie dish.
Put filling inside dish. Cover with the remaining pastry and brush with milk. Decorations optional.
Bake at 180 degree oven for 45 mins or til the crust is golden brown.
Serve hot with a fresh salad.
Recipe originally from Bay Books' Best Chicken Recipes