I decided to make chicken pie for a friend who is allergic to mushrooms, which meant my usual creamy chicken and mushroom mixture wouldn’t have worked. After experimenting a bit this recipe came out as a tasty alternative!
- 1 sachet Ina Paarman chicken stock
- 4 chicken breasts
- 2 cups boiling water
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- dash olive oil
- 1 bunch spring onions, sliced
- 4 medium carrots, sliced
- 3 tablespoon butter
- 1 pepper (half green, half red), sliced
- ¾ cup corn
- 75 ml flour
- 2 table spoons Ina Paarman Chicken Spice
- 1 roll puff pastry, defrosted
- 1 egg
Bring water to boil in a pot with the chicken stock and and chicken breasts. While they cook, heat oil in a wok or pan and add garlic and onion. Allow to brown, then add spring onions (just the hard white stems), then carrots and peppers, then corn. Add the green part of the spring onion last. Add the rest of the butter to the vegetables and allow to melt, then add flour and cook on low heat for a few minutes. When the roux is cooked, add the stock and bring to the boil. Add the shredded chicken and chicken spice and simmer gently until the sauce has thickened. Add more liquid as necessary if it is too dry.
Scoop the mixture into one large or two smaller tins and cover with a layer of puff pastry. Brush a light layer of egg on top of the pastry and bake in a preheated oven for 20 – 30 minutes.
Serve with a salad and potato wedges.