Chicken Pie

by October 11, 2016 0 comment
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From Love&Food- Food Lover`s Market-Recipe by Mari-Louis Guy & Callie Maritz

 

The taste of slow cooking , but with half the work already done for you. Old-fashioned cooking meets new age convenience!

1 rotisserie chicken

6 medium potatoes

Juice of 1 lemon

2 onions

2 sticks celery (optional)

60 g butter

3 Tbsp ( 45 g) flour

1 Tbsp ( 15 ml) olive oil

1 cup (250 ml) cream

2 cups (500 ml) of milk

2 sprigs thyme

Handful of olives

1 packet ( 400 g) ready-rolled puff pastry

 

Preheat your oven to 200C.

Grease an oval ovenproof dish.

  1. Pull all the meat off the chicken, breaking it into small pieces as you go along. Take care to remove all the skin and bones.
  2. Boil the potatoes until a sharp knife can penetrate them easily. Slip off the skins and cut into rounds. Line the pie dish with the potatoes.
  3. Drizzle with the lemon juice.
  4. Chop the onions and celery and fry in the butter until soft and caramelized.
  5. Add the flour, and stir for about a minute.
  6. Add the cream, milk and continue stirring until sauce is thick.
  7. Add the olives and chicken. Stir until well combined. If the sauce is too dry add more milk.
  8. Pour the chicken mixture over the potato layer.
  9. Allow to cool and decorate with circles of pastry.
  10. Brush the pastry with egg wash and bake the pie for 45 minutes.
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