Homemade Chicken Pie
Short crust pastry
100g Butter cut into cubes
225g Plain Matthews Cotswold Flour
Pinch of Salt
1 glove of garlic
1 tsp Steak Spices
400g pack of skinless chicken thighs, cut into chunks.
1 large Green Pepper
200ml Chicken Stock
2 tbsp Double Cream
3 tbsp of Matthews Cotswold Plain Flour
Knob of butter
- Pastry: Add the flour & pinch of salt into a bowl, then add cubed butter (I find using cold butter out of the fridge works best) Rub the flour and butter together until it looks like breadcrumbs. Add 2-3 tbsp & mix into a firm dough. Knead the dough briefly on a flour surface, wrap in cling film and then leave to chill in the fridge while you prepare the filling.
- Pre Heat oven to 180C/160C fan/gas 4
- Filling: Chop the onion & garlic and add to large saucepan. Stir until soft add the vegetables to pan and cook for about 4 mins add the steak spice, salt and pepper and cook for a further 3 mins. Pour the vegetables from the pan into a separate bowl. Then add the diced chicken into the same pan. Brown off the chicken until cooked. Add a knob of butter to the pan and add the vegetables back in. Add a tbsp of Cotswolds plain flour and stir it until you see a thick crumbly paste across the chicken and vegetables. Add the chicken stock slowly to start to make a thick sauce. Once the sauce covers the vegetables and chicken, let it simmer for 4mins. Add 2 tsps of cream to get a rich thick sauce. Take off the head and add to pie dish.
- Pastry topping: Take the pastry out of the fridge and lightly flour a surface. Roll out the pasty for to create a 1cm thick pastry crust. Add to the top of the pie. Make sure you add holes in the top so the steam can escape. Either lightly butter or egg wash the pastry top and bake for 15-20 mins or until golden brown.