It has such a nostalgic taste for me and reminds me of once in a while being treated to pies from the home of the perfect pies. Nxu stru, this recipe tastes equally wholesome.
When I first discovered this recipe, I was very curious and equally sceptical about poaching the chicken. However, if you are positive and trust the process, you can surprise yourself.
I like to make pie with the maximum pastry to filling ratio! There’s no definitive way to make pies and some choose to make it like a traditional pie with a pastry base and puff pastry topping in a pie dish, whilst some, with a pot with puff pastry lids. Truthfully though, the way I make it is so that everyone gets a good portion of golden flakey, buttery puff pastry. With the pots, it looks cute but nkare pastry ya shorta.
I’ve made puff pastry from scratch once ever, and I don’t think I had the correct amount of butter and patience, so it didn’t quite do what it was supposed to. With the increase in price ya puff pastry and dilo tsotlhe in general, I’ll really have to be more intentional about making it from scratch. Rrabo loves a good pastry rich pie. Our boys love mini pies for #Mopako101 and pigs in blankets are a great addition to platters when we cater.
There’s nothing really groundbreaking in this Chicken Pie recipe, but there is something different to the usual: Poach chicken and use poaching liquid to make the creamy filling. Most recipes bake or cook the chicken stove pot as have I in the past, but with poaching it you can use the poaching liquid which becomes infused with extra flavour from the chicken. INGREDIENTS 4 chicken breasts 2 cups milk 1 cup chicken stock or water Salt and pepper to taste 1 tsp chicken spice 1 tsp oregano 1 big onion 2 cups frozen mixed vegetables 2 tbls flour Puff pastry 1 egg ½ cup cheese
INSTRUCTIONS Place milk, broth or water, salt and pepper, seasoning on a simmering pot on medium heat. Place the chicken in the pot and simmer for 15 mins. Place the lid on the pot. Remove the chicken and shred/dice it using 2 forks. Do not worry if the chicken is not cooked all the way through as you will be returning it to the pot. Place the poaching liquid aside. Dice your onion and fry on low heat until translucent.
Add a cup of the poaching liquid then stir in your flour. I like to use a whisk to avoid lumps. Add the cheese and stir until smooth. Reintroduce your chicken and allow it to cook for 5 min. Use the leftover poaching liquid to create the perfect consistency filling. Preheat the oven at 180 degrees. While your filling cools, cut out circles or squares from your puff pastry. Beat egg and set aside.
Fill your pastry pockets and close them using a fork. Brush the tops with the egg wash and cut or poke a hole in the tops to allow steam to escape. Place pies in the oven for 30 mins until golden brown. Share pictures of your home perfect pies to our Chellzkitche FB page and inspire others.
