About this recipe:A lovely pastry made by hand, with a creamy chicken, mushroom and vegetable filling.
400g plain flour
milk (if needed)
1 packet of diced chicken
2 mushrooms, chopped
2 onions, chopped
150g mixed vegetables
gravy granules to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:40min › Ready in:1hr40min
Grease the bottom and the sides of your pie dish. Preheat the oven to 190 C / Gas 5.
Make the pastry: put half the flour, half the lard and half the margarine in a bowl then rub together until the mixture resembles breadcrumbs. Whisk the eggs and then add to the breadcrumbs to make dough. (Add milk if needed.) Then roll 1/2 the dough big enough to fill the pie dish for both the bottom and the sides.
Fry the chicken, mushroom and onion in a large pan. When the chicken is cooked and the mushrooms and onions are browned add a plnt of water, then add vegtables. Simmer for 30-40 mins.
Once the mixture has cooked add the gravy granules until it's the thickness that you and your family prefer. Then add to the prepared pie dish.
Roll out the remaining pastry into a circle. Then get the rolling pin and put the pastry around it then put the rolling pin on one side of the pie dish then roll the rolling pin undoing the pastry on top of the dish to make it into a pie. Pinch the edges together, using a fork or your fingers.
Bake the pie in the preheated oven for 40 - 45 minutes.
Really happy to find this recipe, as I have been looking for one with pasty underneath as well as on top of the filling. Can't wait to see how this turns out
Later: Wow, this turned out really well! Even my little brother liked it, and he can't stand mushrooms! - 29 Jan 2013