Home made chicken pie

Tonight, we had home made chicken pie for dinner. This is another recipe that we've perfected over the years. It's a little more su-sah than my shepherd's pie because it requires you to make the pastry but it's a good one dish meal and leftovers are easy to reheat for lunch.

Ingredients (pastry):

500g plain flour, sifted
190g butter
1 egg, lightly beaten
milk or water as needed
pinch of salt

Ingredients (filling):

1 cup water
1 can Campbell's Cream of Chicken Mushroom
10 pcs chicken thigh, remove skin and bone, diced
4 potatoes, diced
2 carrots, diced
3 tbsp peas
2 hard boiled eggs, quartered (optional)
Oil and garlic

Chicken Pie

1. Fry garlic in oil until golden brown.
2. Add chicken, stir fry for a few minutes.
3. Add potatoes, carrots, peas and water. Bring to a boil and simmer until all ingredients are cooked.
4. Add Campbell's soup. Stir until mixture is thick and creamy.
5. Leave aside to cool while making pastry.
6. Rub butter into flour until mixture resembles fine bread crumbs. Add salt.
7. Stir in egg (leave a little aside) and milk, combine into a firm dough.
8. Knead until smooth.
9. Shape pastry into base of mini pie moulds.
10. Add hard boiled egg if desired, pour filling into moulds.
11. Shape pastry to cover mould and crimp sides to seal.
12. Use a fork to poke holes on top of pie.
13. Use remaining egg mixture to brush top of pie.
14. Preheat oven to 210 degrees celcius.
15. Bake for 35 mins.
    

As usual, I'm the queen of short cuts when it comes to cooking and I've found that Campbell's soup forms a tasty, creamy base. You can also use their chicken soup or mushroom soup, there's no discernible difference. What you get is a very moist chicken pie, which is just the way I like it.

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