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Ingredient
Mum’s plate chicken pie
Introduce
Chef :
Clare KnivettMum’s plate chicken pie
My parents weren’t big cooks. Growing up in the 80’s a lot of the food we ate was sponsored by Birdseye. But there were 2 or 3 things mum did make and this was one of them.
Ingredient
Food ration :
6 servingsCooking time :
1 hour
300 g
flour
150 g
butter
100 g
frozen peas
2-3
carrots
1 tin
chicken soup
1-2 tablespoon
milk
Cooking instructions
* Step 1
First make the pastry. Combine the cold butter with the flour on a food processor or by hand to create breadcrumbs
* Step 2
Add very cold water a tablespoon at a time until the mixture comes together to form a dough
* Step 3
Wrap in cling film and leave to rest in the fridge for half an hour
* Step 4
Meanwhile make your filling. Cook your chicken breast either in the oven at 180c for 20-25 minutes or 12 minutes in the air fryer
* Step 5
Chop your carrots and combine with your peas in a bowl. Add a little water and microwave until just tender. About 3-4 minutes
* Step 6
Drain and add the cooked chicken and chicken soup
* Step 7
Mix to combine, then add the filling to an oven proof plate
* Step 8
Remove the pastry from the fridge. Dust the surface with flour and roll out to the thickness of a £1 coin
* Step 9
Cover the pie and press in the edges with a fork. Add to holes to release steam
* Step 10
Brush the pastry with milk then bake in the oven for 30-40 minutes at 180 until golden brown
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