
Chicken Pie
Rated 2.5 stars by 8 users
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
-
Lane’s Brisket RubÂ
- 600g Chicken Breast, dicedÂ
- 1x Large Onion, dicedÂ
- 1 cup Chicken stockÂ
- 2 cup Milk (plus a splash for egg wash)Â
- 2 cup frozen veg (carrot, corn & peas)Â
- ButterÂ
- 1x EggÂ
- 1/3 cup flourÂ
- 6x  Puff Pastry sheets.Â
Directions
- Season chicken with Lane’s brisket rub and brown in saucepan until just cooked through.
- Remove chicken from pan and add diced onion and cook until translucent, then add frozen veg. Scrape the bottom of the pan to remove fond for maximum flavour.
- Add flour to pan coating all vegetables and cook down on low for 1 minute before adding chicken stock and milk.
- Add chicken back to the pan and stir and allow to cool while you assemble the pies.
- Wipe pie moulds with butter or oil to avoid pastry from sticking. Place each thawed out puff pastry sheet on to chopping board, cutting into circles that are big enough to fit your pie mould or ramekin.
- Place cut pastry into pie mould and add cooled filling
- Cut another ring of puff pastry to resemble a lit and crimp edges of pie with a fork.
- Add a little cut in top of pie for air to escape while baking.
- Whisk 1 egg with splash of milk to create an egg wash or use butter to paint top of pie lid. Season top of pie with more Lane’s brisket rub.
- Bake at 200c for 35 to 40 minutes until pie lifts away from pie mould.
- Allow pies to cool for 10 minutes then enjoy.