Well, it's official. I'm a homemaker. Not only did I darn two pairs of socks on the weekend (seriously, do people even darn anymore?), but last night I baked a pie for dinner. A hearty chicken pie recipe courtesy of my good friend Nigella. Perfect winter fare. Yummo.
It was really easy, largely because I purchased a BBQ chook and used frozen pastry. Easy peasy.
Here's the recipe. And for those who asked for the Ribollita recipe, stay tuned...
Nigella's Easy Chicken Pie
60g Butter
50g Plain Flour
1 chicken stock cube
625 full fat milk
150g frozen peas (I did 1/2 peas, 1/2 corn)
375g cooked chicken
Frozen pastry sheets
1 egg
Melt butter in saucepan over low heat. Whisk in flour and crumbled stock cube. Off the heat add the milk a little at a time, whisking to a smooth paste. When all the milk is incorporated, put back on heat, turn up to medium to high but don't let it boil and stir or whisk constantly for a few minutes to get rid of starch in the flour and make a really thick sauce. Don't stop stirring! Pour the thick white sauce into bowl.
Slip metal baking tray into oven and pre heat to 200C. Put peas in sieve and pour full freshly boiled kettle over peas. Shake off excess water. Get pastry out to defrost. Shred the chicken and mix the peas/corn in with chicken and white sauce.
Line bottom of pie dish with pastry, spoon filling into dish and cover with pastry lids. Baste with egg wash. Put dish on heated baking sheet already in oven and cook til golden brown on top.
Enjoy with fresh green salad and vinaigrette.
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