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Dorothea Slabbert’s tasty chicken pie
Ingredients
1 large flaked chicken (cooked with salt
and pepper only, bones removed)Oil (to brown)
2 small onions, cut in rings
200 g bacon, diced
500 g frozen mixed vegetables
50 ml butter or margarine
1 packet mushroom soup
250 ml chicken stock
250 ml milk
10 ml mixed herbs
Juice of one lemon
1 roll frozen puff pastry, thawed
1 egg, beaten
Preparation
Step 1: Preheat oven to 180 °C.
Step 2: Fry onions and bacon in oil.
Add frozen vegetables and cook until crispy.
Step 3: Add cooked chicken and braise for a while until warm.
Step 4: Melt butter/margarine and add soup powder.
Stir until smooth.
Step 5: Gradually add milk and chicken stock to soup mixture,
stirring to cook until smooth and thickened.
Step 6: Season with lemon juice, herbs, salt and a pinch of
red pepper to taste.
Step 7: Add chicken and vegetable mixture to white sauce.
Step 8: Mix well and spoon into a 24 cm ovenproof dish.
Step 9: Roll puff pastry out until thin.
Cut in strips and arrange over filling in a lattice pattern.
Step 10: Brush pastry with egg and bake 15 to 20 minutes until brown.
