An easy pot pie that your child can make in a jiffy, it has a delicious chicken filling which only adds to the charm.
Ingredients
For short crust pastry (makes for 12)
350gm plain flour
85gm butter
Water, as required (approx. 4 tbsp)
For chicken filling
25gm butter
1 tbsp olive oil
500gm chicken pieces
1 leek, chopped fine
2 tbsp plain flour
450ml chicken stock
4 tbsp white wine
2 tbsp chopped parsly
1 tbsp capers
2 tbsp Italian seasoning
1 tsp black pepper powder
Salt, as required
1 egg yolk mixed with 1 tbsp water, to glaze
Preparation
To make short crust pastry
Sieve the flour
Add the butter and water. Mix the butter in first and add the water a little at a time
Make a firm dough, keep in an airtight container and put in the fridge for some time
To make chicken pie
Heat the pan, and add oil and butter
Add the chicken pieces and then the chopped leeks
Salute until the chicken is cooked well to a golden brown colour
Then, add a little flour to the pan
Now, pour in the chicken stock (water used to cook chicken)
Add some white wine vinegar
Add some pepper powder and a pinch of salt
Let it simmer for five minutes
After that, add in the parsley, Italian seasoning and capers
Switch off the flame and keep aside
Now, take the short crust pastry dough and roll it out
Using two different sized cutters, cut out pieces to make the bottom pieces and top pieces for the pastries. The larger one for the base and the smaller one for the top piece
Now, spread the base onto the baking cups and put the chicken filling inside. Smear with the egg glaze
Cover, and smear the egg glaze over it once again
Let it bake in the oven for 25 minutes or until it turns golden brown in colour
