Sunday chicken pie.. with a try!

12 Sep

Naturally, it was sunday and I didn’t do much, while still having a cold and lying on the couch, with a whole chicken simmering in chicken stock in my la creuset pot, while we were proudly watching the Rugby World cup. It was an experience that was memorable. The first time we watch our country play the rugby world cup and we’re sitting in London. Just the two of us, and one chicken. I wish I could say Wales were playing chicken, but hey, they played hard!  I think this is why I believe, that maybe, just maybe if SA had some home made chicken pie, they might have scored another try! Yes, and then maybe we could have won with more than just one point! Well, you cant have everything. At least the spirit was there, and a home made chicken pie that could take both our colds away. This lovely and soothing chicken pie, added by the excitement from the world cup made our sunday memorable. We were just like tweedle doo and tweedle dum sitting on the couch together with our little plates of food ;-p  Enough with the pity party, I know you will enjoy this chicken pie and maybe while you enjoy it, maybe then, our team will score another try!!

1 Whole chicken – (mine was rubbed with butter and parsley – bought it like that)

1 litre of chicken stock

1 pack of puff pastry

1 large onion, roughly chopped

3 slices of bacon optional ( I had leftover from breakfast)

Handful of mushrooms, roughly chopped

2 teaspoons of crushed garlic

1/4 cup of dry white wine

Juice of half a lemon

handful of crushed bacon kips of salted crackers like the ones in my picture 🙂

Salt & pepper to taste

1 tablespoon of oil

1 egg, beaten

Bring to boil the chicken stock, with the chicken in a saucepan, until the meat falls off the bone. Allow to cool and remove the chicken from the bones, shred slightly with your hands and discard the skin and bones.

Make sure there aren’t any fine bones between the chicken. Reserve the chicken stock, you can always freeze it and use it in future for chicken soup.

Add the oil to a frying pan and add your onion. Fry for about 10 minutes. Now add your mushrooms. Cook until brown, but still firm and add your chicken and white wine. Mix through and allow to simmer for 5 minutes.

Taste and flavour with salt.Now add your lemon juice and bacon.

Allow to simmer for 5 mins.

Add 2 cups of the reserved chicken stock and allow to simmer for another 10 minutes, mixing every now and then.

While this is simmering, take some flour and sprinkle over your work surface. Now roll out your pastry.

Place one part in the bottom, in a greased bowl/ tray. Now, mix through the crushed crackers in your chicken filling. Take your chicken-pie filling and scoop it in the dish.

Cover with the remaining pastry. I made 2 little hearts from extra pieces of pastry, it adds a little love ;-p Brush with your beaten egg.

Place in a preheated oven of 180 C and bake for 15-20 minutes or until puffed up and golden brown.

Remove from the oven and allow to cool. Serve with some veggies or salad, or if you were feeling as worn out and ill, nothing ;-p Just the good ‘ol chicken pie!


One Response to “Sunday chicken pie.. with a try!”

  1. rsmacaalay September 25, 2011 at 9:27 am #

    That pie looks good!


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