Traditional Chicken Pie

WHAT YOU WILL NEED

• 1 Roll 400g Deeghuys puff pastry
• 15ml sunflower oil
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 250g bacon, diced
• 125g mushrooms, sliced
• 600g cooked chicken meat
• 250ml chicken stock
• 125ml white wine
• 1 bay leaf
• 4 cloves
• Salt and pepper to taste
• 10ml Maizena
• 30ml milk
• 3 eggs, boiled (optional)
• 1 egg, beaten

METHOD

• Thaw Deeghuys Puff Pastry for 20 minutes
• Preheat oven to 180°C
• Add oil and fry onion and garlic in a big frying pan, add bacon and mushrooms, stirring frequently until cooked. 
• Add shredded chicken stock, white wine, bay leaf and cloves.  Let it simmer for 10 minutes.
• Mix milk and maizena to make a paste, and add to chicken mixture.
• Stir until the mixture thickens.  Add salt and pepper to taste.  Remove from the heat and let it cool.
• Roll out the Deeghuys Puff Pastry and cut in half.  Use one half to line a 30cm oven dish.  Fill dish with chicken filling.  Cut boiled eggs and place eggs on top of the filling.
• Cover dish with the second half of the dough and press side with a fork.  Trim the sides neatly.
• Brush with the egg wash and prick on top with a fork to make sure that the steam can escape the pie.
• Bake pie for 30 to 35 minutes until golden brown.
• Serve with rice or salad

Tips:

This traditional chicken pie can be made in advance and frozen for a later occasion.  To make baking convenient is a priority for us.