Beth’s Chicken Pie


Chicken pie makes me think of American gradeschool hot lunch meals, comfort food, winter time, boiling hot filling that burns your tongue, and peas and carrots (every kids’ arch nemeses).  However, when Beth, Ty’s mom, told me that she had made homemade chicken pie for her book club ladies and it was a huge success, I was immediately sold! Sold on the fact that Beth’s cooking is delicious, I had not contemplated chicken pie since being a child, the weather was perfectly chilly, and I love trying new recipes.

The next evening I made Beth’s cousin’s wife Elna’s chicken pie all the way from the KwaZulu-Natal.  The chicken pie filling, poured the intriguingly liquid crust on top, baked it in the oven, and was so pleased with the end result – savory and creamy chicken pie topped with a uniquely bread-like rather than flaky crust.  I wonder what Beth’s chicken pie looked like!

Beth’s Chicken Pie

Ingredients

For the filling:

  • oil
  • 1 tsp chopped garlic or a few shakes of garlic powder
  • 2 pieces of boneless, skinless chicken cubed
  • dash of paprika
  • dash of white pepper
  • 250g chopped brown mushrooms
  • 2-3 stalks chopped spring onions
  • 2 stalks chopped leeks
  • 1 chopped onion
  • 1 tbl butter
  • 1/4 cup white wine
  • 1/2 cup milk
  • 1/2 chicken broth
  • 11/2 tbl maizena paste

For the crust:

  • 1/2 cup and 1 tsp milk
  • 1/2 cup and 1 tsp oil
  • 1 egg
  • 110g flour
  • 2 tsp baking soda
  • dash of salt
  • a small handful of chopped spring onions
  • one thinly sliced onion ring

Directions

  1. preheat the oven to 210C
  2. saute the garlic and onions in oil and cook the chicken on high until browned
  3. add the butter, mushrooms, spring onions, leeks, some salt & pepper, a dash of paprika, and a dash of white pepper and cook for about 10 minutes
  4. pour in the white wine, chicken broth, and milk and bring to a boil
  5. reduce the heat, slowly add the maizena paste while stirring, and cook on low heat for another 5 minutes
  6. in a separate bowl, whisk all the pie crust ingredients together excluding the onions (it should be very liquidy)
  7. pour the chicken filling into a pie dish and gently and evenly spread the pie crust mixture on top
  8. sprinkle onion circles and spring onions on top of the crust mixture
  9. bake in the oven for about 20 minutes or until the crust is lightly browned
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