Best cooked the day before and can be served hot or cold, dinner or a picnic.
Deep Dish Chicken Pie
8 boneless chicken thighs
300 g chicken breast
6 slices streaky bacon
2 Tablespoon oil
200g button mushrooms cut into 1/4
1 large onion chopped
1 clove garlic
1 tablespoon Worchester sauce
3 tablespoons flour
1 cup chicken stock
1 teaspoon fresh thyme
14g Gelatin Powder
Fresh ground pepper
2 1/2 cups all purpose flour
¼ tsp salt
225 g butter chilled and diced
½ cup water cold
Milk for brushing on pastry
- Remove skin from the chicken and cut into 3cm cubes.
- Heat a large pan and once hot add the oil, chopped bacon, onion, garlic, mushrooms, and Worchester sauce, cook until onion is clear.
- Stir in the flour and cook until frothy, gradually add the stock and bring gently to the boil.
- Add chicken, herbs, salt, and pepper. Reduce the heat and gently cook for 20minutes or until chicken juices run clear.
- Add Gelatin to the hot mixture and cook for 2 minutes.
- The mixture must be cold to put in the pastry case.
- Preheat the oven to Bake 220°c.
- Using a food processor add flour, salt, and chilled diced butter, pulse to a texture of bread crumbs.
- Mix the egg with the ½ cup of water add to the processor and pulse to just bring it together. Do not over-mix.
- Wrap dough in cling wrap and rest and chill pastry for 1 hour.
- On a lightly floured board roll ¾ of the pastry, use the leftover ¼ for the top. Roll to 1 cm thick and cove the base and side of a 20 cm round deep tin that has been greased.
- Place the cold chicken filling in the pastry-lined tin and cover it with the leftover pastry. Place a pie vent in the center and brush the pastry top with milk. Bake for 35 minutes or until golden brown and pastry are cooked.