Originally Posted by Aviator
Sounds good. Would you be willing to post the recipe?
Normally I am a natural cook in that I don't use recipes unless for inspiration. So here goes.
The chicken was leftovers from a roast chicken meal. If you use fresh chicken then for a 2 person pie 1/2 a chicken breast or 4 thighs cooked but not too much as it will finish in the filling phase.
Filling - Can be prepared in advance.
1 cup diced onions
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup diced peppers
1/4 cup peas (maybe frozen peas)
Any old vegetable leftovers can be used too
1/2 cup Chicken stock (Mine made from the leftover chicken roast carcass)
Teaspoon of cornstarch mixed with a little milk for thickening.
Pre-made Pie Pastry as scratch is too messy while streaming
10" pie dish.
gently sauté the onions until clear.
Season a little.
Add carrots, celery, peppers and sauté further.
Add the stock and gently simmer and reduce.
Add some favor of your choice, for this I used 'Tiger Sauce' but you can use whatever you like, Pickapeppa, Heinz 57, just remember to add a little and taste.
Add chicken and peas and gently bring back to simmer for 2 minutes.
Put filling into the pie dish to cool a little. (If you have pre-made the filling then warm it a little)
Pie pastry crust.
Lay the pastry over the pie. Use the back of a knife to edge the pie and then cut off the excess pastry.
With the excess pastry roll flat on a flowered board and cut out the airstream shape. the wheel is a rolled up ball of pastry flattened.
The palm tree has a roll of pastry flattened and the leaves are cut from the pastry and with the back of your knife gently mark the leaf.
Lay the cut shapes on the pie with a little milk to make them stick.
Cut some vent holes around the pie.
Lastly sprinkle or brush some milk around the edges and over the pie and sprinkle a little course salt for a savory crust. (When I do a fruit pie I substitute sugar for the salt)
Preheat Oven to 375
Add some tin foil around the edges to stop them burning and pop the pie in the over for 20 minutes.
Remove the tinfoil and cut for a further 10 Min's or until the crust is the shade of brown you would like.
Remove the pie when ready and let it sit for a few minutes before cutting.