Tuesday, 15 November 2011

Recipe: Amazing Chicken Pie!

I know this post might sound a bit bg-headed, but this pie really was amazing!

Last night (Monday), myself and @ultimatecoddy made our very own chicken pie; we have made this before but this time, it was just epic and turned better than we ever imagined!

All you need is this:

Self Raising Flour
An Appetite!

First of all we started to cook the chicken breasts - Daniel's tip is to put a little bit of oil in the bottom of the pan so the meat stays moist. We then made the pastry; we used approximately 300g of flour (the self raising kind since we didn't have the plain variety, and couldn't be bothered to go to the shop to get it...) and I'd say about 170(ish!)g of butter (again, not too sure because we didn't have a lot and used what was left in the tub), although this amount worked absolutely fine! Adding a pinch of salt, I rubbed the ingredients together to make 'breadcrumbs' and then added a little bit of water at a time until it formed a dough. Dan then rolled it out so it fit into the dish (keeping part of it aside for the lid) and put it in the fridge for about 30 minutes.

In the meantime, Daniel peeled and chopped the potatoes, onion and mushrooms. We boiled the potatoes and fried the mushrooms and onion together while we waited for the chicken to cook, and once it had and all of the ingredients were ready, we piled them in! I was supposed to do this layer by layer but I forgot about the potatoes (woops!) so we had one layer below the pastry lid and then placed the remainder on top. Also, Daniel made a super-thick gravy (using aah... Bisto!) and poured that in - before adding the pastry top of course! So then we placed it into the oven, and this was the result!

And, the best part is, it tasted just as good as it looks! It is so filling and there is no need for extra potatoes or veg - unless you have a smaller size portion - and don't be afraid to use self raising flour; the pastry was thicker but somehow lighter?!

Unfortunately, I didn't have any room for dessert (unlike me!), but the day before I had made a beautiful Golden Syrup cake, complete with custard - proper school dinner stylee - from a recipe I found on the internet. It had risen so well, hadn't sunk at all and was very spongy, soft and moist - I was very proud of it! So here is a picture of that too, just to complete the meal!

Just add an extra layer of syrup to the top and hot custard
and Boom! You're done!

As much as I love fast food, takeaways, snacking, sometimes you just can't beat a classic gravy dinner with a hot pudding, and trust me, we will DEFINITELY be attempting to make this again very soon!


  1. I am totally going to make this. Sounds delicious! x

  2. It really was brilliant! Just make sure you make the gravy for inside DEAD thick! x


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