I just love watching The Food network… I give up sleep just so that I can watch show after show and all the best shows are either on super late at night or when I am at work, so when I do get the chance to watch, you bet your last dollar I am glued to the television.
This past week I was watching The Pioneer Women and she was making a chicken pie that looked so simple and so easy and it was made with store bought puff pastry and it had an Indian spice Tumeric in which was a sign from above that I definitely try it out and that is exactly what I did on this Women’s day.
It was my first time cooking with wine, so I was a bit nervous that the food would catch on fire from the alcohol but safely to say it didn’t go up in flames… Also I have never used stock in my life before and this recipe required a LOT of it!!!!
- 6 x tbsp. cooking oil.
- 3 x carrots, finely chopped.
- 1 x onion, finely chopped.
- 3 x celery sticks, finely chopped.
- Salt and pepper to season.
- ½ x cup white wine.
- 1/3 x cup cake flour.
- 4 ½ x cups chicken stock, in the liquid form.
- 1 x cup frozen peas.
- 1 ½ x tbsp dry thyme.
- 1 x tsp tumeric powder.
- 8 x pieces of chicken breasts, shredded.
- 1 x roll of store bought puff pastry.
- 1 x egg.
Before you shred the chicken breasts you will need to boil them.
To boil the chicken breasts:
- 8 x chicken breasts, leave the skins on.
- 2liters of chicken stock, the liquid form not the powdered stock.
Bring the stock to a boil in a large pot.
Add the chicken breasts and allow to boil for an hour.
Remove the chicken from the stock and allow to drain for a couple of minutes.
Remove the chicken skins.
Using 2 forks shred the chicken into pieces.
To make the chicken pie:
- Heat the oil in a pot.
- Add the onions, celery and carrots.
- Allow to cook till the onions become transparent.
- Season generously with salt and pepper.
- Add the wine and allow to cook for 5 minutes on a low heat.
- Add the flour, stir it into the mixture. It should dry up the mixture and become clumpy.
- Add the chicken stock, using the back of your spoon, break up the clumps.
- Cook for 20 minutes.
- Add the thyme, the peas and the tumeric powder.
- Stir well and allow the mixture to cook till it starts to get thick which should take roughly 15 – 20 minutes.
- Add the shredded chicken and mix well so that all the chicken is nicely coated.
- Let the mixture cook for another 5-10 minutes.
- Remove from the heat and set aside to cool slightly.
- Grease a baking dish or a baking pan.
- Pour the filling into the dish and evenly spread it out.
- Roll out the store bought puff pastry onto a floured surface.
- Gently cover the chicken mixture with the pastry, tucking in the sides.
- If the pastry gets a hole, gently pinch the pastry together with your fingers.
- Using a fork, prick the top of the pastry a couple of times.
- Beat the egg well and using a pastry brush, brush the top of the pastry with the egg.
- Pop into a pre-heated oven.
- Bake at 180 degrees for 10 – 15 minutes or until the puff pastry is nice and golden brown.
- Do not forget to turn the dish every couple of minutes to allow the pastry to brown evenly.
- Serve with a delicious simple garden salad on the side.