Chicken Pie

Name: Chicken Pie
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 1 bay leaf; ½ cup (125 mL/4 fl oz) light (single) cream; 2 tomatoes, diced; 1 teaspoon fresh thyme leaves; 2 tablespoons plain (all-purpose) flour; 600 mL (19 fl oz) white wine; 4 garlic cloves, chopped; 310 g (10 oz) mushrooms, sliced; 2 onions, chopped; 2 leeks, washed and sliced; salt and freshly ground black pepper; salt and freshly ground black pepper; 6 bacon rashers (slices), chopped; 6 bacon rashers (slices), chopped; flour for dusting; 90 g (3 oz) butter; 1 cup (250 mL/8 fl oz) water; 405 g (13 oz) cold butter, cut in 6 mm (¼ in.) dice; 1 egg; 1 teaspoon salt; 500 g (1 lb) strong (baker’s) or plain (all-purpose) flour; 500 g (1 lb) strong (baker’s) or plain (all-purpose) flour; 1 kg (2 lbs) chicken leg meat, without skin; egg wash

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Chicken pie is a great domestic meal. I have reduced the quantity of cream I previously used, but it is still a rich dish.

Ingredients

1 kg (2 lbs) chicken leg meat, without skin

Oceania
Australian
Australia
Pie

Method

To make the pastry

Make the pastry first. Sift the flour and salt into a bowl. Add the egg and the butter and rub the mixture together with the tips of your fingers, or process to a sandy consistency in a food processor. Add the water until the mass becomes cohesive. Dust with the flour and roll the pastry out into an oblong shape. Fold over into three sect