Chicken Pie

This is great chicken pie recipe, which I have adapted

from several cookbooks over the years.

It is a real winter time winner.

Especially with the kids!

INGREDIENTS
1 sheet of Puff Pastry
1 sheet of Shortcrust Pastry
1 Egg, Lightly beaten

Filling
3 Chicken breasts (1 cooked chicken, diced)
1 Cup of White Wine
2 Rashes of Bacon, diced
2 Eggs, hard boiled, and chopped
1/2 Tsp Lemon Juice
1/3 Tsp Wholegrain Mustard
Freshly Ground Pepper
1 Tbsp Parsley, finely chopped

METHOD

Preheat oven to 220C

To make the filling:

Cook 3 large chicken breast, and dice. (Or dice a whole cooked chicken)

In a mixing bowl, combine chicken, white wine, bacon, eggs, lemon juice, mustard, pepper and parsley.

Pastry :

Take the sheet of shortcrust pastry, cut out a circle to fit inside pie dish.

Without too much stretching, mould the pastry into a butter brushed pie dish.

At this point, you could choose to blind bake the shortcrust pastry for 10 minutes.

Spoon the filling into the shortcrust lined pie tin.

Place the sheet of puff pastry on top. Trim and press the edges of the pastry together.

Glaze with the egg (I also season with ground pepper) and slit the middle of the pie with a knife to allow the steam to escape.

Bake at 220C for 20 minutes, then at 190C for a further 20 minutes, until golden brown.