Directions: |
Directions:1. Heat oven to gas mark 5, 190º
2.If using a pie tin scatter the chicken evenly inside it. If not then roll out the pastry and cut into a circle. Scatter the chicken over one half of the circle.
2. Heat the butter in the frying pan and when it starts to bubble stir in the flour quickly.
3. Stir in the chicken stock and when turning thick and smooth turn the heat off the frying pan.
4. Stir in the yoghurt.
5. Add the sauce on top of the chicken.
6. If using a pie tin roll out the pastry into a circle big enough to cover the tin and put it on, cutting off any excess. (pinch it down as it will shrink) If not using a pie tin, fold over the pastry and pinch together to seal the seams (like a pasty)
7. Pierce the pastry with a fork to let the steam escape and either pop the pie tin in the oven or pop the pasty on a baking tray into the oven. Cook for 20 minutes |
Personal
Notes: |
Personal
Notes: This is great for using leftovers, you can add in extras to go with the chicken, such as bacon, mushrooms, sweetcorn, peas etc. Always used to make a chicken pie the day after having roast chicken so I could use the chicken that was leftover.
Cooked chicken can either be stripped from a roasted chicken, shop bought or whacked in the oven or frying pan for 20 minutes beforehand.
Chicken & vegetable stock taste very similar so either can be used. All stock is made the same, add one cube or pack (they now do it in jelly form) and fill the cup with water, stir.
Natural yoghurt: Over the years I've seen numerous recipes with natural yoghurt, Greek yoghurt, creme fraiche, sour cream etc and not made them because it was a waste to buy one thing and not have any other use for it. I have learned that they can all be used interchangeably, so they're basically the same damn thing. I tend to keep natural yoghurt in the fridge all the time as use it in curries to cool down, in pies to add creaminess, to mix with mayo or add mint to make a sauce or just to eat it with fruit for breakfast or pudding.
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