The inevitable dish that is a significant part of the Christmas spread, the chicken pie is high on taste, yet easily made. Flavoured with mild herbs and pepper on creamy white sauce, the baked chicken pieces are best accompanied by flavoured bread.
Ingredients
225ml+75ml milk
150ml Amul fresh cream
Half an onion
4-5 pods of cloves
1 bay leaf
35gm butter
35gm flour
3 potatoes, boiled soft
1 egg yolk
5-6 cooked chicken pieces (boiled with pepper and salt)
3 button mushrooms, chopped and sauteed lightly
Salt and pepper for seasoning
Lettuce and red capsicum to garnish
Preparation
Preheat the oven to 180-200 degree Celsius for 10-15 minutes
Start simmering the milk, cream, onion studded with cloves and bay leaf together on low heat
Stir in between and simmer until the flavours of onion studded with cloves and the bay leaf get infused into the milk mixture (approx 20 minutes)
Sieve the above mixture and keep aside
Meanwhile start preparing the white sauce
Melt the butter on low flame and start adding the flour into the melted butter gradually until it forms a uniform paste. Take care not to burn the mixture
Add in the sieved milk mixture into the paste little by little and continue to stir until the white sauce gets thickened
Add the salt and pepper
Now, arrange the cooked chicken in the baking tray and pour the white sauce over the pieces uniformly
Drop the mushroom pieces over the sauce and chicken
Mash the boiled potatoes well, and add in the egg yolk, oregano, salt and pepper and mix well to make a paste
Top the chicken and white sauce mixture with the prepared potato mash along with a few red capsicum pieces
Bake at 180-200 degree Celsius for 45 minutes-1 hour until the top crust turns a golden brown
Garnish with lettuce and the remaining capsicum. Serve hot with toasted bread
