Name: Creamy chicken pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 servings
Cuisine: Budget
Ingredients: chicken; 1 whole chicken portioned; 375 ml stock chicken; 80 ml wine white; 1 onion peeled and chopped; 2 carrots peeled and chopped; 1 celery stalks chopped; 4 black peppercorns; 2 cloves whole; 4 garlic cloves peeled and bruised; lemon zested; large handful each of fresh parsley, basil and coriander; 1 fresh rosemary; salt and freshly ground black pepper; 30 ml Dijon mustard; 30 ml tomato paste; 5 ml sugar; 60 ml full cream yoghurt; 1 cream cheese tub; 30 ml cornflour; 10 piquanté peppers roughly chopped; 10 capers roughly chopped; 10 green olives roughly chopped; 2 rolls puff pastry, cheese and herb flavoured or plain, defrosted; 1 eggs whisked

Recipe Disclaimer

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Ingredients (25)

	chicken
1	whole chicken — portioned
375 ml	stock — chicken
80 ml	wine — white
1	onion — peeled and chopped
2	carrots — peeled and chopped
1	celery stalks — chopped
4	black peppercorns
2	cloves — whole
4	garlic cloves — peeled and bruised
	lemon — zested
	large handful each of fresh parsley, basil and coriander
1	fresh rosemary
	salt and freshly ground black pepper

FILLING

30 ml	Dijon mustard
30 ml	tomato paste
5 ml	sugar
60 ml	full cream yoghurt
1	cream cheese — tub
30 ml	cornflour
10	piquanté peppers — roughly chopped
10	capers — roughly chopped
10	green olives — roughly chopped

CRUST

2	rolls puff pastry, cheese and herb flavoured or plain, defrosted
1	eggs — whisked

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Method:

Preheat the
oven to 180°C. Grease a medium oval
ovenproof pie dish.

1. Chicken
In a saucepan, bring all the ingredients to the boil and simmer until the meat
comes off the bone. Remove the skin and bones and shred the chicken.

2. Put the
shredded chicken back in the saucepan
and cook until most of the liquid has evaporated. Leave to cool completely. 3 Filling Add all the ingredients
to the cooled chicken mixture and combine thoroughly.

4. Crust
Line the prepared pie dish with one of the pastry rolls, making sure it comes
all the way up the sides. Spoon in the cooled chicken mixture.

5. Cover the
top with the second roll of pastry, tucking or pinching the edges together and
making a small incision in the middle to allow steam to escape. Brush with the
whisked egg. 8 Bake for 35-40 minutes or until the crust is golden brown.