I was inspired to share this by Hilary at Inclined To Do who shared a recipe for Key Lime Pie which I love in honour of Pi Day. She has lots of other great recipes and she’s a LOT nicer than me so traipse over to her blog and have a look whilst your chicken pie is cooking!
Bloody Good Chicken Pie
Taken from my cookbook-to-be “The B Word” which was inspired By Gordon Effin Ramsey
For the Pie filling
1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules or 1 Chicken oxo cube
2 cups cubed cooked chicken
1 cup frozen peas and carrots
For the Pastry
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter
1 egg, beaten to glaze
First of all, melt the bloody butter. Stir in the bloody flour, garlic, salt and pepper until bloody well blended. Stir in water, milk and bloody bouillon. Bring to a bloody boil; and stir over the heat for 2 minutes while it bloody thickens .
Remove from the bloody heat.
Stir in the bloody chicken and frozen vegetables then set it aside until I bloody well tell you. No need to defrost the veg, they’ll defrost with the heat from the sauce and then the bloody baking.
For the bloody pastry, combine the bloody flour and celery seed. Cut in the bloody cream cheese and butter until well bloody crumbly. Work together until the bloody dough forms a bloody ball. You shouldn’t need to add water but if you do, use iced water.
On a lightly floured surface, roll two-thirds of the bloody dough into roughly a 12-in. square.
Transfer to a bloody 8-in. square baking dish.
Pour the bloody filling into crust. I said I’d bloody well tell you when didn’t I?!
Roll remaining dough into a bloody 9-in. square shape ; place over filling And trim, seal and flute edges. Cut slits in the bloody pastry and decorate with scraps if you want to. Brush with a beaten egg to make it look all purty!
Bake at 425F/220C for 30-35 minutes or until crust is golden brown and filling is bubbly. The filling is bloody well precooked so you only need to cook the bloody pastry.
Being a Brit by Birth I have to serve meat pie with a cauldron of Bisto gravy and spuds. They can be mashed, roasted or chips. All are acceptable as long as there’s lots!