My Chicken Pie Recipe

Hello everyone!

I am here to share with you my Chicken Pie recipe!

This is a favourite with my family. For this chicken pie I used a homemade pie dough and homemade Béchamel sauce (or white sauce as we call it here). I don't have the recipe for the pie dough (my mum made it for me) but you can use puff pastry if you don't know how to make pie dough. I tried it both ways, turns out good either way!

This recipe makes 2 large dishes or 1 large dish and 2 medium bowls. Depends on how much filling you make for each pie. 

Let's start! You will need:

740g of Minced Chicken

110g of Bacon (chopped)

340g of Carrots (diced)

160g of Onions (diced)

400g of Mushrooms (diced)

Oil

For the Béchamel sauce you will need:

2 table spoons of Butter

7 table spoons of Flour

1 Chicken Cube

750 ml of Milk

Salt and Pepper

You will also need:

A large Pan

A wok (if you don't have a wok you can use a large pan instead)

A Pot

Baking Dishes

I used a Wok because I find it better to manage the chicken mince since there is a lot.

What you want to do is prep your ingredients.

 

Next heat up your pans. We're going to use 2, one for the vegetables and the other for the chicken and bacon!

Drizzle some oil and let them heat up.

Toss in the onion in one pan and the bacon in the other.

Cook the onion for about 5 minutes and then add the carrots.

 Put the lid on and let them cook until the carrots are medium cooked.

When the bacon is cooked, remove it from the pan and leave the juices there for the chicken to absorb it.

Then add the chicken mince.

See why a wok is a good idea for this?

Time to add the mushrooms to the other pan!

Let them cook until they shrink.

There will be some liquid coming out from the mushrooms. Leave it there, we'll add that to the sauce later on.

 

Once the chicken is cooked, add the bacon to it and mix it up.

Put aside.

 You should have something like this.

Time for the sauce!

I used Lactose Free milk because we have lactose intolerant family members.

We didn't find it to make a difference to the sauce.

Grab the pot and add in 2 tablespoons of butter, 1 tablespoon of flour and a chicken cube.

Stir it until it turns into paste.

Sorry for the lack of photos of the paste but you have to keep stirring so it doesn't burn.

 Gradually add in milk.

If it gets too thick add more milk, if it gets too liquid-y add in a bit of flour at a time.

It's important to keep on stirring so it doesn't burn.

And don't forget to season it with some salt and pepper.

Preheat the oven to 160C (320F)

Once your sauce is ready, add in the vegetables, the chicken and bacon to it.

Stir it until everything is covered in sauce.

I used a wooden spatula for this.

It should look something like this.

Prep your dishes with the dough.

 Fill in the dish with the filling.

 

  I used a ladle, I find it to be the best method to fill up the pies.

And then covered the filling with dough.

Don't forget to cut a bit the dough (make a small cross) so that you give the filling some air when it cooks. Also don't forget to add either and egg wash to the top of the pie or some oil.

We also made 4 mini pies (not pictured) because we had bit of filling and dough left.

We like to personalise the pies if we have some leftover dough.

Place the pies how you'd like and let them cook for 30 minutes.

 After about 30 minutes, change the places of the pies and let them cook for another 30 minutes.

Once it's cooked, it should look something like this.
The filling did not ooze out of the pie, just from that small cross we made.

This is what we ended up making.

Goodness.

*DROOLS*

I hope you give this a go. It's a really great pie!

Good luck if you do and bon appetit!