Nothing beats a toasty hot, savoury pie for a reliable helping of mid-winter comfort
- 400g pulled roasted chicken meat
- 2 tbsp butter
- 6 sticks celery, diced
- 3 small potatoes, peeled and diced
- 1 head celery, chopped
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 leeks, washed and sliced
- 5 sage leaves, chopped
- 2 cups chicken stock
- 2 tbsp flour
Melt the butter over a medium heat in a large shallow sauté pan, then add the onion, garlic, leeks, potatoes and celery. Gently sauté for ten minutes until the vegetables are soft and translucent.
Add the chopped chicken, sage, and chicken stock. Simmer on low until the liquid is reduced, the veggies are soft, and you have a thick sauce-like pie mix.
If the mixture still seems too runny, combine a little flour with 2 tbsp water and stir in. Continue simmering gently until the flour is cooked and mixture thick.
Set aside to cool.
- 2 1/2 cups flour
- 1 tsp sugar
- 1/4 tsp salt
- 225g butter, diced
- 6 tbsp water
Place the flour, sugar and salt in an electric mixer with a paddle attachment and combine.
Add the diced butter and pulse gently. Small chunks of butter should still be visible in the flour mixture – do not overmix.
Add a little water until the pastry comes together.
Wrap in a damp cloth and chill for at least one hour or overnight.
Allow the pastry to reach room temperature before rolling out a circle large enough to fit the pie dish, leaving plenty flopping over the edges. Fill the dish with the chicken mix and roll out a circle of the remaining pastry for the top. Fold over and press down the edges.
Squash down the edges of the pastry with a fork and brush the surface with a little egg wash (beaten egg mixed with a little water or milk).
Bake for 35 minutes at 180°C or until the pastry is golden – yum! Serve immediately.