Name: Chicken potpie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 55.00 g maize meal; 2.00 ml salt; 125.00 g butter cold, cubed; 60.00 ml water iced; 2.00 kg whole chicken boiled; 410.00 g mushroom soup; salt; black pepper freshly ground; 4.00 spring onions sliced; 75.00 ml fresh parsley chopped; 15.00 ml fresh thyme chopped; 410.00 g baby potatoes peeled,cubed; 10.00 ml lemon juice; eggs beaten

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Ingredients (15)

MAIZE MEAL PASTRY

120.00 g	flour — cake
55.00 g	maize meal
2.00 ml	salt
125.00 g	butter — cold, cubed
60.00 ml	water — iced

FILLING

2.00 kg	whole chicken — boiled
410.00 g	mushroom soup
	salt
	black pepper — freshly ground
4.00	spring onions — sliced
75.00 ml	fresh parsley — chopped
15.00 ml	fresh thyme — chopped
410.00 g	baby potatoes — peeled,cubed
10.00 ml	lemon juice
	eggs — beaten

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Method:

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.