Chicken Piiiiie

Hello readers! Sorry for my MIA!! You see, ever since I came back from my 3-weeks vacation, I have been pretty darn lazy to cook or bake!! I had friends over for lunch yesterday and it was time to get out of my cooking rut :)

I made them chicken pie because it is something that can be prepared well in advance. Plus, it's pretty easy to put together. Let's get straight to the recipe, shall we?

Ingredients (serves 6-7 people)

The Filling

• 40g butter + 2 tbsp olive oil
• 4 tbsp plain flour
• 6 skinless chicken breast (about 1.5 kg), diced into small cubes
• About 680 ml chicken stock or a mix of chicken stock + milk
• 1 large green onion, diced
• 1 regular-sized can of button mushrooms, sliced
• 227 ml (1 regular size container) double or single or thickened cream
• 2 cups frozen (or fresh) mixed veggies -- carrots, peas, beans, corn
• Salt and pepper to taste

The topping

• 1 packet of ready made puff pastry (those that needs to be rolled). You can substitute puff pastry with mashed potatoes or mashed sweet potatoes.

Method

1. Chicken filling: Add a little oil to a saucepan. Add in the chicken, diced onion, sliced mushrooms and mixed veggies. Season with some salt and pepper and cook until the chicken is ready. Set aside.
   
   


2. White sauce: Melt butter + olive oil in another saucepan over low heat. Whisk in the flour. Add the chicken stock or milk a little at a time, mixing to a smooth paste. Stir gently until it starts thickening. Add the cream and carry on cooking for a few more minutes. Season with salt and pepper. Set aside.


3. You can make the chicken filling and white sauce in advance.


4. When you are ready to bake (the next day or hours later), preheat the oven to 200 C.


5. Mix the chicken mixture to the white sauce and place in a baking dish.


6. Roll out your puff pastry and spread over.


7. Make a few slashes in the pastry for the steam to escape.


8. Dip a pastry brush into some milk and paint to glaze lightly.


9. Bake for about 20-30 minutes or until you get a nice gold pastry! Serve warm.