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Wednesday, 11 January 2017

Bake A Chicken & Corn Pie

One of my favourite pies of all time has to be chicken pie. In today's blog, I combine this favourite with corn, rather than the expected mushrooms. I show you how to mix your own dough, but you can always simply use store-bought puff pastry, if you don't have the time to make your own dough. This deliciously wholesome pie has all the fatty parts removed and veggies added, making it a wonderful healthy alternative to the fast food versions.


I start by cooking one whole chicken in the pressure cooker.


I only add flacoured salt, pepper and some whole cloves.


I add 2 cups of water.


I peel 3 potatoes and a large onion.


I place these in strainer, on top of the chicken so that there will be cross-seasoning when cooking.


Time to put the lid on and steam until ready. Mine cooked for roughly 45 minutes. I used this time to prepare the dough.


Put the veggies aside.


Lift the chicken out and into a large flat dish.


Break the chicken into pieces to speed up the cooling down process.


Retain all of that lovely chicken stock. We will use some of it later.


De-bone and skin the chicken, tearing the meat to shreds. Dice the potatoes and the onion.


Add the veggies, as well as some frozen baby peas and whole corn kernels. Also add a packet of tomato puree.


Add roughly half of the chicken stock. Freeze the rest in ice trays to use in food preparation later, or to be added to soup.


Season with parsley, oregano, sweet basil, rosemary and fine cloves. Taste to see whether you should add more salt and pepper.


Add roughly 100-150 ml sour cream or plain yoghurt.


Mix everything together.


Measure 2 cups (500 ml) cake flour in a medium sized mixing bowl. Grate about 120 ml margarine/butter into the flour.


Rub the butter into the flour until it has fine crumb texture.


You will need 2 eggs and ice water.


Scramble the two eggs and fill the cup up with roughly 50 ml ice water. Mix well.


Add the egg and water and bring the dough together with a knife. Do not over-mix. If need be, add more water.


Put 2/3 of the dough in a prepared oven dish. Keep the rest of the dough in the fridge.


Work your dough into the pan, creating a thin layer at the bottom and thicker sides.


Bake the crust in a preheated oven at 180 °C for about 10 minutes.


Fill the baked crust with the chicken filling.


Roll the remaining dough out on a lightly floured surface.


Lay it on the pie filling.


Brush the top of the pie with egg for a shiny yellow finish.


Cut slices into the crust to allow hot air to escape.


Bake in a preheated oven at 200 °C for 30-40 minutes.


Serve hot from the oven.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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