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Best cooked the day before and can be served hot or cold, dinner or a picnic.

Deep Dish Chicken Pie

Serves 6

Filling Ingredients

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

Salt

Fresh ground pepper

Pastry Ingredients:

2 1/2 cups all purpose flour

¼ tsp salt

225 g butter chilled and diced

1 egg

½ cup water cold

Milk for brushing on pastry

METHOD: FILLING

  1. Remove skin from the chicken and cut into 3cm cubes.
  2. Heat a large pan and once hot add the oil, chopped bacon, onion, garlic, mushrooms, and Worchester sauce, cook until onion is clear.
  3. Stir in the flour and cook until frothy, gradually add the stock and bring gently to the boil.
  4. Add chicken, herbs, salt, and pepper. Reduce the heat and gently cook for 20minutes or until chicken juices run clear.
  5. Add Gelatin to the hot mixture and cook for 2 minutes.
  6. The mixture must be cold to put in the pastry case.

METHOD: PASTRY

  1. Preheat the oven to Bake 220°c.
  2. Using a food processor add flour, salt, and chilled diced butter, pulse to a texture of bread crumbs.
  3. Mix the egg with the ½ cup of water add to the processor and pulse to just bring it together. Do not over-mix.
  4. Wrap dough in cling wrap and rest and chill pastry for 1 hour.
  5. 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.
  6. 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.

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