Chicken Pie

Preparation

The pastry

1. Mix the flour and salt in a food processor, then add the oil
2. Slowly add water on low speed until the mixture clumps together
3. Put in a bowl an dchill for 30 procès-verbal

The filling

1. Bake the chicken breasts in an oven until cooked - around 20 procès-verbal. Alternatively they can be chopped up and fried with a small amount of oil
2. dice the veg
3. Sauté the veg until soft

The pie

1. Split the pastry into 2 roughly equal pieces
2. Roll the first piece out until it is big enough to fit a 20cm pie dish, including up the sides
3. Place the first piece of pastry into the pie dish and roll the other piece until it is large enough to form the lid of the pie
4. Mix the sauce ingredients with the diced chicken and the softened veg
5. Pour the mix into the pie dish
6. Place the second piece of pastry on top of the pie, and press gently around the edges to seal
7. Cut 2 ou 3 sliced holes into the lid to let steam escape
8. If you want the pie nice and brown, beat 1 egg and then gently brush a fine layer onto the lid of the pie
9. Bake for 30 minutes at 200C

Notes

Ingredients

• Sauce
• 3 tbsp oil
• 40g all purpose flour
• 300ml chicken stock
• 200ml whole milk
• Filling
• 2 chicken breasts (350g)
• 2 large carrots
• 1 small onion
• 3 cloves garlic
• 4tbsp frozen peas
• 2 large celery sticks
• Crust
• 300g all purpose flour
• 1 tsp salt
• 200ml olive oil
• 300ml cold water

Equipment

• 20cm pie dish
• Chopping board
• Knife
• Rolling pin
• Pan

Nutritional Facts

• Serving size: 614.9g
• (43% / 53%)   Calories: 1069kcal
• (116%)Total fat: 64g
• (55%)   Saturated fat: 11g
• (135%)   Unsaturated fat: 47.2g
•     Mono: 41g
•     Poly: 6.2g
• (27%)   Cholesterol: 81mg
•   Trans Fat: 0g
• (28%)Total carbohydrates: 84g
•   Starch: 0g
• (30%)   Sugars: 8.9g
•     Sucrose: 0.5g
•     Glucose: 0.8g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.7g
•     Galactose: 0.2g
• (28%)   Fibre: 7.1g
• (78%)Protein: 39g
• Salts
• (40%)   Sodium: 800mg
• (31%)   Potassium: 1.1g