500g shortcrust pastry or puff pastry
50ml egg wash
1 whole large chicken
1 onion cut rough
1 celery stalk
2 bay leaf
1 litter chicken stock
600g Shredded chicken from whole chicken
400g Chicken sauce
600ml chicken stock
60g onion diced
60g carrot diced
60g celery diced
200g Sliced mushroom
3 sprig thyme
1 small chillies
salt and pepper to taste
1-2 cloves garlic
The recipe seems complicated but it is very simple, if pastry is not your thing buy some puff pastry.
As for the filling it is not necessary to use whole cooked chicken, roast or cooked cubed chicken will also work.
In this recipe we have shredded cooked chicken.
Depending on how moist you like your pie I would depend on the amount of sauce added to chicken.
Place all together in a pot bring to a gentle simmer for 1 hour, remove chicken when cooked and allow to cool, continue cooking stock for another 10 to 15 minutes.
Remove meat from bone and shred into small pieces and set aside.
Heat butter in thick bottomed sauce pan
Saute onion with carrot and celery with thyme and garlic.
Add sauteed mushroom.
Dust with flour and add stock
Continue to cook until flour is cooked out
Cool and combine when cool.
To make pie
Fill shallow 25-28cm shallow oven proof ceramic dish with chicken filling
Roll dough out to 2 – 3mm thickness on a floured surface
cut into thick strips 2.5 cm
lattice over pie
Brush with egg wash
Bake for 35 -40minutes at 185C until golden brown
pinch of salt
50ml egg wash
On a clean surface place flour add butter to the centre with water and salt and start rubbing the butter and flour together, knead into a smooth dough. Rest until needed. Roll out to about 2-3mm thickness with a 12cm diameter.