Makes 1 large pie (20cm spring form pan) or 3-4 single pies (10cm spring form pans)
INGREDIENTS
Olive oil
800 – 1000 grams chicken thighs, chopped
1 brown onion, chopped
3 tablespoons plain flour
1 clove garlic, crushed
⅓ cup water
½ cup chicken stock
½ cup milk
2 sheets puff pastry (or 1 shortcrust for bottom and 1 puff on top)
1 egg, lightly beaten
300 g corn kernels (OPTIONAL)
6-8 bacon rashers
6 mushrooms (OPTIONAL)
1 leek, chopped
OPTION: Instead of using stock use a packet of french onion soup with the 1 cup of water. You may need to reduce the flour by 1 tablespoon if this is the case.
DIRECTIONS
- Preheat oven to 200°C. Cook chicken in oil and remove from the pan.
- Add oil, onion, leek and garlic and saute.
- Add bacon, corn and mushrooms and fry until bacon is cooked.
- Return chicken to the pan.
- Mix flour and water to form a paste.
- Add stock, milk and flour paste to the saucepan and stir. Cook for about 10 minutes.
- Line a round 20 cm pie dish with one sheet of pastry.
- Spoon in the chicken mixture and top with the puff pastry.
- Cut a small round air hold on top, press edges to seal and trim any excess pastry.
- Brush with the egg and bake for 25-30 minutes or until puffed and golden.