Special Chicken Pie
1 good quality roasted chicken
6 short cut bacon rashers chopped
4 spring onions chopped
2 tbs plain flour
1½ cups milk
½ cup grated parmesan
2 eggs lightly beaten
1 over size shortcrust pastry sheet
1 sheet savoury puff pastry
“THE SHOP ROASTED CHICKEN ADDS TO THE SAVOURY - ESPECIALLY IF YOU ADD A TOUCH OF THE STUFFING”
Grease a 20cm pie dish with butter and a spray of oil.
Break chicken up, removing the skin, and tearing into small chunks. Some skin can go in if you wish, along with a small amount of the stuffing.
Heat a pan and cook the bacon and onions. Stir frequently until the bacon is lightly browned. Add the flour and stir to combine until all the ingredients are coated; cook for 1 minute. Lower the heat, and slowly stir in the milk a little at a time. Stir until mixture boils and thickens; allow to cool. Stir in the chicken, cheese and eggs. Mix well and refrigerate.
Lay the sheet of shortcrust pastry in the pie dish, gently pressing into the sides and bottom. Score the bottom of the pastry through to the dish. Trim the edges to the edge of the dish. Spoon in the chicken mixture and spread out evenly.
Paint the edges of the shortcrust pastry with melted butter. Lay the sheet of puff pastry across the top, and trim to the edge of the plate.
Gently fold over the edges of both pastry sheets toward the centre of the pie, at the same time crimping the two together. Paint liberally with melted butter, and slit the pie in three places with a sharp knife.
Cook in a pre-heated moderate oven for 30 minutes, or until golden brown and heated through.
IF YOU CAN'T FIND OVERSIZE PASTRY SHEETS FOR THE BASE, YOU CAN USE TWO SHEETS OF NORMAL SIZE. CUT THE SECOND SHEET INTO TWO STRIPS AND LAY TO THE TOP AND SIDE OF THE FIRST SHEET, FORMING THE SIZE YOU NEED FOR THE BASE.
DON'T BUY RUBBISH SUPERMARKET ROAST CHICKEN. LOOK FOR A GOOD BBQ CHICKEN SHOP.
Moderate difficulty, but really OK for a pie.