Chicken Pie

Thanks to Saqib for his traditional twist to this delicious Chicken Pie recipe.

Ingredients #

  • Chicken (boneless, chopped) – 500 gram
  • Olive oil – 1½ tbsp
  • Red onion (chopped) – 1
  • Garlic clove (crushed) – 1
  • Plain flour – 2 tbsp
  • Chicken-style stock cubes – 2
  • Frozen mixed vegetables (Mediterranean) – 2 cups
  • Thickened cream – ¼ cup
  • Hot sauce – a few drops
  • Black pepper – optional
  • Coriander leaves (chopped) – 2 tbsp (optional)
  • Shortcrust pastry, partially thawed – 2 sheets
  • Egg (lightly beaten) – 1
  • Puff pastry, partially thawed – 1 sheet
  • Sesame seeds – 2 tbsp

Method #

  1. Heat 1 tbsp olive oil in a pan.
  2. Cook the chicken until browned, then set aside.
  3. Add ½ tbsp oil to the pan.
  4. Add chopped onion and garlic; cook, stirring, for 3 minutes.
  5. Return chicken to the pan.
  6. Stir in the flour and cook for a minute.
  7. Add stock cubes and 1 cup cold water.
  8. Bring to a boil, then reduce heat and simmer for 5 minutes.
  9. Add mixed vegetables and thickened cream.
  10. Add a few drops of hot sauce and black pepper to taste.
  11. Stir and cook for 3 minutes.
  12. Add chopped coriander leaves if using.
  13. Preheat the oven to 190°C.
  14. Line a pie tin with shortcrust pastry. Layer parchment paper and dried baking beans on top.
  15. Bake for a few minutes, then remove the beans and parchment paper.
  16. Add the filling to the pastry-lined tin.
  17. Brush the edges with beaten egg.
  18. Cover with puff pastry, pressing edges to seal.
  19. Brush the top with egg and sprinkle with sesame seeds.
  20. Bake for 30-40 minutes or until golden and crisp.

Enjoy your warm, comforting Chicken Pie with that special traditional touch from Saqib!