Team Talk
The Pampered Chef
By Ash
CHICKEN PIE
Ingredients
• 1 whole (about 1.3 kg) chicken
• 1 quartered onion
• 1 bay leaf
• 5 peppercorns
• 1 bouquet garni
• 3 Tbsp (45ml) butter
• 3 Tbsp (45ml) flour
• 1 Tbsp (15ml) olive oil
• 2 large, rinsed well and sliced leeks
• 1 punnet (250g) sliced buttton mushrooms
• 2 Tbsp (30ml) chopped parsley
• Salt and milled black pepper
• 1 roll ready-made puff pastry
• for glazing, 1 large, beaten egg
Instructions
Place first 5 ingredients together in a saucepan and cover with water. Bring to the boil and
simmer for 45–50 minutes until chicken is tender and cooked through. Remove chicken
from pot and cool. Remove skin and bones, and shred chicken meat.
Melt butter in a saucepan, add flour and stir to form a smooth paste. Gradually add milk,
stirring to cook until thickened and smooth. Stir in shredded chicken pieces. Heat oil in a
frying pan. Fry leeks and mushrooms until soft and lightly browned. Add to chicken mixture
and season with parsley, salt and pepper.
Pour chicken mixture into an ovenproof dish and allow to cool slightly.
Preheat oven to 200°C. Roll puff pastry out on a lightly floured surface. Cover chicken pie
filling with pastry and make a hole in the centre for steam to escape. Decorate pastry with
pastry leaves or lattice, whatever you fancy, and brush lightly with a little beaten egg.
Bake: 25-35 minutes
Serves: 4-6
Enjoy!
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