½ chicken cut in
pieces
2 onions (1+1)
1 clove garlic
1 bay leaf
2 carrots
½ cup peas
¼ cup white wine
2 tbsp butter
1 ½ tbsp. flour
½ cup milk + enough to
brush pies
2 tbsp parsley, finely
chopped
Salt and pepper to
taste
1 tbsp olive oil
Prepare the “Basic Pie Dough” as indicated (click on link or search blog files), and let it rest in
the refrigerator while preparing the filling.
Place the chicken, 1 onion cut in quarters, garlic, bay leaf, wine, carrots and peas in a pot and cover with water. Season with salt and pepper to taste. Place on high heat and when it starts to boil lower the heat and let it cook for about 15 minutes or until chicken and vegetables are cooked through. Remove chicken to one side and carrots and peas to another and let cool. Measure ½ cup of the stock to use in the béchamel. Save remaining stock in the refrigerator to use as a base for soup.
When chicken is cold enough to handle, remove from bones and cut meat in small pieces. Discard bones and skin. Dice carrots. Prepare the béchamel: Place butter and olive oil in a small pan over medium-high heat. Add 1 diced onion and parsley and stir fry until onion becomes transparent. Stir in flour. It will thicken quickly so keep stirring. Add milk and ½ cup of stock where chicken was cooked. Season with salt and pepper. Cook for about 5 minutes stirring constantly until thick and creamy.
Add chicken, carrots and peas and mix well. Remove from heat and set aside.
Place the chicken, 1 onion cut in quarters, garlic, bay leaf, wine, carrots and peas in a pot and cover with water. Season with salt and pepper to taste. Place on high heat and when it starts to boil lower the heat and let it cook for about 15 minutes or until chicken and vegetables are cooked through. Remove chicken to one side and carrots and peas to another and let cool. Measure ½ cup of the stock to use in the béchamel. Save remaining stock in the refrigerator to use as a base for soup.
When chicken is cold enough to handle, remove from bones and cut meat in small pieces. Discard bones and skin. Dice carrots. Prepare the béchamel: Place butter and olive oil in a small pan over medium-high heat. Add 1 diced onion and parsley and stir fry until onion becomes transparent. Stir in flour. It will thicken quickly so keep stirring. Add milk and ½ cup of stock where chicken was cooked. Season with salt and pepper. Cook for about 5 minutes stirring constantly until thick and creamy.
Add chicken, carrots and peas and mix well. Remove from heat and set aside.
Pre-heat oven to
210ºC.
Roll out dough and cut in circles so they fit the muffin tins. Cut smaller ones for lids. Line muffin tins with larger circles.
Place spoonfuls of chicken filling in lined tins, top with lids and seal tightly so filling doesn’t escape during baking. The edges can be decorated in many ways. Here are some suggestions:
Roll out dough and cut in circles so they fit the muffin tins. Cut smaller ones for lids. Line muffin tins with larger circles.
Place spoonfuls of chicken filling in lined tins, top with lids and seal tightly so filling doesn’t escape during baking. The edges can be decorated in many ways. Here are some suggestions:
 |
| flatten with a fork to create dents |
 |
| with a spoon create waves |
 |
| with index finger and thumb from one hand and index finger of the other pinch edges to create a crimped edge |
 |
| or just leave it simple |
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