Categories
RECIPE OF THE MONTH; RUSTIC CHICKEN PIE
Ingredients
1 Tablespoon oil
50g chopped bacon
1/2 onion, chopped finely
100g cooked chicken, shredded
(one chicken breast is sufficient, or you can use more if you want)
1-2 carrots, cooked and sliced
1 kumara, cooked and cubed
500ml chicken stock
1 Tablespoon cornflour
1/2 Tablespoon water
Cobbler Topping:
150g self-raising flour
pinch of mixed herbs
75g butter
salt to taste
cold water to mix
Method
Preheat oven to 210 degrees. Heat the oil in a frying pan and gently cook the bacon and onion until they are soft. Add the shredded cooked chicken, vegetables, and stock and bring to a simmer. Mix the cornflour with the cold water and stir into the chicken mixture to thicken.
Pour the chicken mixture into an ovenproof dish (a casserole dish is ideal, or use individual ramekins for pot pies).
To make the topping, place the flour, herbs, and butter in the bowl of a food processor and process in small bursts until the mixture resembles breadcrumbs. Add a dash of cold water – use just enough to form a dough.
Knead the dough lightly on a floured bench, roll it out and cut it to form lids that will fit the dish or pots that you are using. Gently place the dough over the top of the chicken mixture and score a diagonal pattern onto it with a knife.
Bake for about 20 minutes or until the topping has risen and is golden and the filling is bubbling hot. Serves 4-6
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