GREAT
CHICKEN RECIPES
CHICKEN
PIE RECIPE
375
g (12 oz.) packaged puff pastry
3
shallots or spring onions
1
tablespoon chopped parsley
1.25
kg (2˝ lb.) chicken
60
g (2 oz.) butter
1/2
small red pepper
1/3-cup
flour
30
g (1 oz.) butter, extra
2
tablespoons cream
2
hard-boiled eggs
125
g (4 oz.) mushrooms
1
egg yolk, for glazing
Steam
or boil chicken in usual way until tender then reserve 2 cups of the strained
stock.
Remove
the skin and bones from chicken and chop meat into 2.5 cm (1 in.) pieces.
Melt
butter in saucepan, add flour and cook for 1 minute; gradually add the
reserved stock.
Stir
until the mixture boils and thickens.
Reduce
the heat and simmer for 2 to 3 minutes them remove from the heat and add the
cream.
Melt
the extra butter in frying pan; add sliced mushrooms, chopped shallots and red
pepper then sauté for 3 to 4 minutes.
Add
to sauce with parsley and chicken. Then cool completely.
Place
the filling into a 20 cm (8 in.) pie dish, top with sliced hard-boiled eggs.
Roll
out the pastry to cover the top of pie dish and dampen the edge of pie dish
with beaten egg.
Carefully
place pastry in position on top of pie and trim and flake the edges. Glaze
with beaten egg-yolk and decorate if desired.
Make
a slit in the top of pastry to allow steam to escape.
Bake
in very hot oven for 10 minutes then reduce heat to moderately hot and, cook
for a further 10 to 15 minutes.
Serves
4 to 6.
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