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Ingredients

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Chicken

  • Chicken thighsand leg deboned and cubed 1.0 kg
  • Chicken breast 500.0 g
  • Onions, sliced thick julienne 500.0 g
  • Butter 50.0 g

Mushrooms:

  • Button mushrooms 250.0 g
  • Fresh garlic 10.0 g

Sauce:

Pastry:

  • Puff pastry 400.0 g
  • Eggs 3.0 pc

A simple take on the chicken pie. The execution of this dish makes it easy to present and serve in canteens and delis as it is less messy and looks good.

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Preparation

  1. Chicken

    • Season the chicken cubes with Robertsons Barbeque Spice
    • Heat the pan, add the butter and cook the thick onions slices and chicken pieces untill golden brown.
  2. Mushrooms:

    • Set chicken and onions aside, then saute the mushrooms and garlic in the same pan.
  3. Sauce:

    • Mix the milk with the Knorr Classic White Sauce powder and the Knorr Chicken Stock Granules.
    • Pour into pot and bring to the boil, stirring continuously while boiling and let it simmer for 2 minutes.
  4. Pastry:

    • Lightly roll out the puff pastry to fit inside the baking tray. Cut strips the length of the tray and then set them so they sit vertically on the puff pastry base (to show the puff pastry sheets as they cook)
    • Whisk the egg and brush over the pastry
    • Bake in a hot oven for 20 minutes till golden brown.
  5. To assemble:

    • Add the chicken veloute inside the pastry base (just enough to add moisture).
    • Add the chicken pieces on top of the veloute.
    • Add the mushrooms and onions.
    • Garnish with micro herbs.
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