Making chicken pie can be really quick and easy as long as you've cooked the chicken before and have bought ready made pastry.
So two nights before making this chicken pie I cooked some chicken pieces in the oven for dinner and made double as much as we'd need so I'd have enough left over.
The next morning I took all the bits off the bones, made Andre a chicken mayo sandwich for work and put the rest back in the fridge to wait to be made into pie.
I buy ready made puff pastry. I always buy this with my groceries and then just leave it in the freezer. Remember to take it out and put it in the fridge the morning or night before you plan on making pie.
So here's a list of ingredient I used:
green pepper, chopped
25 g butter + little extra for mushrooms
25 g flour
150 ml chicken stock
2-3 T cream
herbs, salt and pepper
1 egg, beaten
1. Blanch the green pepper in boiling salted water for 2-3 min.
Drain and rinse with cold water.
2. Sauté the mushrooms in butter for 2-3 min.
3. Melt 25g butter, then add 25 g flour and cook slowly until it becomes straw coloured.
Add 150ml chicken stock to the butter-flour mixture. Turn up the heat and stir until simmering.
Add 2-3T cream. Reduce heat and simmer until the mixture becomes sirupy.
Add a few drops of lemon juice, herbs, salt and pepper to taste.
Turn off the heat and add the chicken, peppers and mushrooms.
4. Add mixture to dish.
5. Roll out your pastry to about 1 cm thick. Cover dish with the pastry. Cut off any excess hanging over
the sides and use this to decorate your pie. I was in a romantic mood. See the picture below.
Cut air holes in the pastry to allow the steam to escape. Again see picture below. Brush some of the egg over the pastry to give it that golden colour.
6. Bake 25 - 35 minutes at 220C/ 425F/ Gas mark 7