Chicken Pie

Ingredients (makes one 24cm pie):
550 g  flour
210 ml  water
180 g duck fat
1 egg to brush

Filling:
350 g chicken breast, cut into small pieces
3 spring onions, chopped small
50 g bacon, cut into small pieces
1 tablespoon of olive oil
80 g peas
1 tablespoon flour
25 g  butter
125 ml milk
50 g Gruyere cheese
a little salt and pepper

Prep.time: 40 minutes

Cooking time: ca. 25 minutes

You’ll need: Stirring tool

 

  1. Attach the stirring tool to Cooking Chef.
  2. Set the temperature to 60C.
  3. Add the olive oil to the mixing bowl and heat up.
  4. Cook the spring onion and bacon for a few minutes, then add the chicken breast and peas and cook for about 10 minutes.
  5. Season with a little salt and pepper.
  6. In the meantime, melt the butter into a pan, sprinkle with flour and simmer while stirring. Add milk while stirring and bring to a boil. Fold in Gruyere.
  7. Mix the bechamel sauce with the meat and set aside.
  8. Preheat the oven to 180 C circulating air.
  9. For the pastry, heat up the duck fat and water in a small saucepan.
  10. Remove the pan from the heat and stir in the flour. Stir until it forms a ball.
  11. Allow the dough to cool slightly then knead well.
  12. Roll out 2/3 of the pastry on a lightly floured surface, so that it is big enough to cover the pie tin. Trim the edges with a knife.
  13. Pour the filling over the pastry.
  14. Roll out the remaining dough to the size of the dish to cover the filling and press well on the edge.
  15. Brush the top with egg wash and bake for about 25 minutes.

 

Baked in partnership with Kenwood Switzerland

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