Chicken pie

You can't beat the good old pie and this one is something special.  I have been making this one for years and been working on simplifying the process to reduce the time it takes to prepare but still end up with the same result - bonus!!

Even my children love the combination of chicken, ham & pastry and clean their plates with this one.

You can also make your own pastry if you have the time and patience but I find the ALDI short crust and puff pastry to be convenient and perfect for this recipe.

Enjoy
Amanda
'ALDI home cook'

CHICKEN PIE

• 3 eggs
• 1 Tbspn oil
• 1 onion, diced
• 500g chicken, diced
• 2 cups milk
• ¼ cup cornflour
• 1 ½ Tbspn seeded mustard
• ½ red capsicum, finely diced
• 3 shallots, finely sliced
• 100g ham, diced
• 1 cup grated cheese
• Salt & pepper 
• 2 sheets of short crust pastry
• 1 sheet of puff puff pastry
• 1 egg, beaten for glaze (optional)

In a small saucepan, boil the eggs in water until hard (approx. 5 mins from when water boils). 

In a frying pan, heat oil & cook onion until soft. Add chicken & fry until cooked through.   

Add milk & conflour & stir to combine.  Cook for 2 mins or until mixture thickens. 

Add mustard, capsicum, shallots, ham & cheese. Stir through mixture. Season with salt & pepper. 

Line a pie dish with 2 sheets of short crust pastry.  Cover sides & bottom of dish.  Fill the dish with chicken mixture.  Cut the eggs in quarters & push them down into the mixture.  Top with a sheet of puff pastry & press to seal the edges. 

Cover & refrigerate until required. 

Cooking - Preheat oven to 200oC. Brush top of pie with beaten egg & cook for 40 mins or until golden. If cooking immediately after preparing, reduce cooking time to 20 mins. Allow to rest for 5 mins prior to serving.

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