Chicken potpie

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 17
Servings 8
Time 20 minutes

Ingredients

  • MAIZE MEAL PASTRY
  • 120
    g
    cake flour
  • 55
    g
    coarse maize meal
  • 2
    ml
    salt
  • 125
    g
    cold butter, cut into small pieces
  • 60
    ml
    ice water (approximately)
  • FILLING
  • 2
    kg
    whole chicken, boiled
  • 410
    g
    mushroom soup
  • salt
  • freshly ground black pepper
  • 4
    spring onions, sliced
  • 75
    ml
    chopped fresh parsley
  • 15
    ml
    chopped fresh thyme
  • 410
    g
    peeled baby potatoes, cubed
  • 10
    ml
    lemon juice
  • lightly beaten egg
 

Method

30 minutes
 
PASTRY: Mix the flour, maize meal and salt in a large bowl. Cut in the butter then rub in until mixture resembles coarse breadcrumbs. Add the ice water and lightly mix the dough with your hands until it holds together. Cover with plastic wrap and refrigerate or freeze until ready to use. FILLING: Remove all meat from the chicken and cut into bite-sized pieces. Stir in mushroom soup, seasoning, spring onions, parsley, thyme and potatoes. Add cooked chicken and season with salt, pepper and lemon juice. Pour the mixture into a 25 cm ovenproof dish. Roll out pastry into a round on a lightly floured work surface. Cut a 2 cm wide ring from the outer edge of the round, set the ring on the rim of the pie dish. Lightly moisten the pastry ring with water and set the pastry round on top. Press on the rim to help the pastry adhere. Brush with beaten egg. Bake in a preheated 180 ºC oven for about 30 minutes or until golden brown.
 

Read more on: starch  |  bake
 

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