Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Chicken Pie

Mains
0
Cooking time: 
30-45 minutes
Serves: 
Makes 1 x 23cm pie
Preparation time: 
15-30 minutes
Ingredients: 

Pastry

  • 225g plain white flour
  • 100g Stork tub
  • 1 egg yolk
  • 6-8 tbsps cold water

Filling

  • 25g Stork tub
  • 500g chicken breast, diced
  • Salt and pepper
  • 350ml chicken stock
  • 2 tbsps plain white flour

Glaze

  • 1 Egg
  • 2 tbsps Just Milk
Equipment: 
  • Scales
  • Food processor
  • Sharp knife
  • Cling film
  • Frying pan
  • Spatula
  • Measuring spoons
  • Measuring jug
  • Rolling pin
  • 23cm pie dish
  • Pastry brush
Method: 
  • Preheat oven to 180c/Gas Mark 5.
  • To make the pastry add the plain flour to the bowl of a food processor.
  • Dice the cold Stork and add to the flour.  Pulse the food processor until the Stork is fully rubbed in to the flour and the mixture resembles fine breadcrumbs.
  • With the food processor running, add the egg yolk through the chute followed by the water 1 tablespoon at a time until the pastry comes together.
  • Remove the pastry from the food processor, wrap in clingfilm and refrigerate for 15 minutes to chill.
  • Prepare the filling.  Heat the Stork in a large frying pan, add the diced chicken and fry until golden.
  • Season well with salt and pepper.
  • Add the plain flour to the chicken and stir well to coat.  Cook for two minutes and then add the stock.
  • Reduce the heat and simmer for 10-15 minutes until the gravy has thickened.
  • Remove from the heat.
  • Lightly grease a 23cm pie dish.
  • Split the pastry into 2/3rds and 1/3rd.   Using the larger piece roll out onto a lightly floured worksurface and line the pie dish.  Leave any overhang in place until later
  • Place the chicken and gravy into the pie.
  • Roll out the smaller piece of pastry for the top of the pie.
  • Dampen the edge of the base pastry with water and lift the pie top into place.  Seal the edges by pressing together.
  • With a sharp knife trim the excess pastry from the pie.
  • Re-roll the pastry trimmings and cut out leaves to decorate the top of the pie.  Use water to secure in place.
  • Brush the top of the pie with glaze and bake in the oven for 35-40 minutes until golden brown.

Tips:

  • To make lifting rolled out pastry easier, flip it over your rolling pin and lift the pin instead.
  • If your pastry cracks or tears patch up using smaller pieces of pastry.  If they’re on the base of the pie no one will ever know!
  • Use a small blob of pastry to press the pastry into the case which will help prevent it tearing.