In this post I will show you how to bake a delicious homemade chincken pie – as easy as pie!
This blog has been quiet for quite a while now. My last post was before our daughter was born and not too long after that our boy as well. This will be my first blog post about my baking since then, even though I didn’t stop baking at home. I hope I will be able to make more regular posts from now on!
This is a chicken pie recipe. I wanted to bake a savoury pie for so long and specifically a chicken pie. This was my first time baking one! I searched for recipes all over the internet and I found one at foodiesofsa.com. This website is a really great source for foodies, with easy, fast and delicious recipes.
I altered the recipe to fit my family’s needs. So this is my version of a homemade chicken pie:
4tbsp of butter
2 garlic cloves crushed (we usually buy a big bucket of crushed garlic)
2 small onions
1 punnet button mushrooms, sliced
3 cups of leeks, sliced (you can add one less if you don’t want that much filling)
1 cup of peas
2/4 cup of butter
2/4 cup of flour
2 cups of chicken stock ( made mine with chicken flavour Knorrox blocks. Three blocks made with 750ml water)
1 large rotisserie chicken, shredded
1 tin Nestle dessert & cooking cream, well shaken before opening ( can also replace with the same amount of cream 490g)
2tsp fresh thyme
salt and pepper, to taste
2 rolls of puff pastry, thawed (half of it will be for decorating)
1 egg beaten
1. Saute the onions and garlic in the butter. Then add the mushrooms, leeks and peas. Fry for a further 5 min.
2. Add 1/2 cup butter and slowly stir the flour into the mixture to form a paste. Add the chicken stock, stirring constantly as you would stir a white sauce. Continue cooking for 10min until the sauce thickens, while stirring occasionally.
3. Add the shredded chicken to the sauce, along with the cream. Add the fresh thyme and season to taste. Simmer gently for about 5 minutes or until it is heated through.
4. Put the filling in the dish or pie tin you will be using. Place the puff pastry over the filling and trim off the excess around the edges. Use a fork to press and seal the edges to achieve a crimped effect. With mine, I used hearts for the kids and that formed my edges. To make it more entertaining for the kids they can help to cut out shapes to decorate the pie.
5. Brush with a basic egg wash (you can also use milk if preferred). cut a small cross in the middle of the pastry for the air to escape while baking. (if the cross seals while baking just cut it open again).
6. Bake at 180’c for 20 -25 minutes or until golden brown.
7. Serve with fresh thyme on top and a side salad or country veg baked in the oven.
For any requests or new recipes you want me to try let me know in the comments below. If there is something you struggling with or don’t understand, comment below and I will try and help you.