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Chicken Pie
This is a traditional English Pie made in a pie dish with a puff pastry crust. The meat is placed in the dish raw and cooked through under the lid. Alternatively, use a tinned filling and use the puff pastry top for a quick meal.
Ingredients
| Equipment for Baking:
Serves: 4 |  |
Method
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1. Cut the chicken into 1 ½ x 1 inch pieces / 4cm x 2 ½ cm pieces.
2. Season with black pepper.
3. Wrap each piece of chicken in streaky bacon.
4. Layer with the sliced mushrooms, diced onion and chicken in the pie dish.
5. Cover with cold stock (cold stock is important to prevent the fat in the pastry from melting).
6. Cover with the puff pastry, first making a collar and then the top.
7. Egg wash. Allow the pastry to rest in the refrigerator for approx 30 minutes.
8. Bake in a hot oven to rise and set the pastry, reduce the temperature to cook the meat thoroughly.