Chicken Pie

Preparation method for the Shortcrust Pastry:- Strain the flour and salt together.

Chop the butter into small pieces and rub into the flour using your fingertips up till the mixture looks like breadcrumbs.

Next add water and lemon juice into these dry ingredients to make a stiff dough. Make sure that you knead it well.

Coat the dough with a foil and keep to refrigerate for 1 hour or so. After this time period, roll out the dough on a floured surface to the thickness of one eight of an inch. Next line the flan case and prick the base, also trim the edges.

Pre-bake (line with greaseproof paper and sprinkle with dried beans or rice) in a preheated oven at 200 degree Celsius for 10 minutes.

Separate the beans, then spoon the filling and cover with a thinly rolled shortcrust pastry. Clean the edges and brush the top with a beaten egg, bake this for another 20 minutes until golden.

Preparation method for the Filling:- Take a pan and heat olive oil in it. Put in the onion and saute until it appears clear. Add in the carrots and fry this mixture for a couple of minutes.

Put in the chicken pieces and saute this for 3 to 4 minutes on a medium flame. Add the seasonings of salt, pepper, parsley, thyme and bay leaf, fry this for another couple of minutes.

Next step is to put in a half cup of water or chicken stock and bring it to boil. Once the water reduces itself, add the peas and corn kernels and let this simmer.

In the meantime, heat the butter in another pan and add in the flour, stir this continuously until it is well blended without any lumps.

In the end add the cream and blend it well, now add this mixture to the chicken. Remove the pan from the heat as soon as the sauce starts thickening.

Set this filling aside to cool.