Chicken pie

Pie innards

A brief hiatus in food blogging due to work getting in the way. I have eaten loads in the intervening period, but not much of note. Taking a few days off while my parents are in LA means that we finally have some time on our hands to cook. The chicken pie above was a result of directions from my parents, who make this on a regular basis.

It’s one that’s ideal for folk with little free time, using a few modern conveniences like concentrated soup, frozen mixed veg and pre-made puff pastry. Despite that, it’s quite tasty, and all the convenience food products can be substituted with homemade hard work.

Simply get yourself some chicken (free range and preferably organic too), cut into bite-size pieces and fry in some oil (olive oil is all we have right now and works fine). While the chicken is browning, dice yourself some onions and potatoes. Add those to the chicken when it’s golden brown, and stir in a few handfuls of frozen mixed veg (usually sweetcorn, peas, carrots, but sometimes with green beans and broad beans too). If being lazy, you should have gotten the premade, even pre-rolled, pasty out of the freezer much earlier so it doesn’t crack when unrolled. Line a pie tin with one sheet, trim the excess (save it to make cheesy twists) and pile on the chicken mix. Cover with the other sheet, brush with a beaten egg, and snip a few pretty holes to allow venting. Bake in a hot oven (190degC) for 45 minutes (or until the innards are hot and the pastry is golden brown). Serve piping hot, remembering to take a few snaps before it’s devoured by hungry people wondering why you didn’t just serve up the cooked chicken mix in the first place.

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