Chicken Pie

Here’s a lekker recipe that’s absolutely to pie for 😂

INGREDIENTS

1 Chicken cut into quarters (keep it on the bone)

1/2 tsp salt and black pepper

2 onions

4 carrots, cut into bite-sized pieces

50g butter

3 tbsp plain flour

60ml white wine

2 egg yolks

4 tbsp lemon juice

175g shortcrust pastry

1 egg, beaten

METHOD

1. Place the chicken, salt, onions, and carrots in a saucepan and cover with water. Bring to a boil, then simmer for 1 hour.
2. Preheat the oven to 220ºC (gas mark 7). Remove the chicken from the saucepan, strain the liquid into a measuring jug, reserve the vegetables, and cut the chicken up into bite-sized pieces. Set aside.
3. Heat the butter in a medium saucepan, add the flour and cook for 3-5 minutes over a medium heat, stirring constantly to form a roux.
4. Add about 720ml of the reserved liquid together with the wine and continue to cook until thickened slightly.
5. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce, beating well, and continue cooking until sauce thickens a little more. Adjust the seasoning and remove from the heat.
6. Place the chicken pieces in the bottom of a deep baking tin.
7. Cut the reserved vegetables into slices and spread over the chicken, then pour the sauce over the top.
8. Roll the pastry out large enough to cover the baking tin , and lay it over the tin pressing along the edges firmly. Trim any excess pastry hanging over the edges, then pierce the top in a few places to allow steam to escape. Brush pastry with beaten egg.
9. Bake for 10 minutes, then reduce heat to 180ºC (gas mark 4) and bake for a further 30 minutes until golden brown. Serve hot.