The time has come for this month’s Taste and Create event. I love this event as it gives me an opportunity to find out about different blogs and also to cook something that I would perhaps not have made otherwise. That’s the case with this pie. I love pies but my husband is not so keen. For that reason I had not made a pie like this before, although I have used this type of pastry for tarts. This event was just the opportunity I needed to go ahead and make a pie.
Taste and Create is an event run by Nicole at For the Love of Food. Participants are paired with another blogger and each have to make a dish from each other’s blog and then blog about it. This month I was paired with Glenda at Busy at Home. Her blog is extensive, covering not just food and recipes, but also gardening, home-schooling and family life. There’s also a good mix of sweet and savoury recipes. At first I was drawn to the brownies, but as I’ve just made Millionaire’s Shortbread and am going on holiday at the weekend, I would unfortunately not have time to eat them. It had to be something savoury, and also as I am pretty busy this week, something relatively easy.
As there are just two of us at home I made two individual pies rather than one large pie. However, they were quite big and would have easily served four rather than two people. I didn’t put as many vegetables in the pies as in the original recipe but I did serve extra vegetables with the pies instead. The result was delicious and creamy. Very nice traditional food, a complete change from what I normally make and I would happily make again. See the original recipe here.
200g chicken, cut into slices
1 potato, diced
1 onion, finely diced
1 clove of garlic, finely diced
4 spring onions, sliced
Handful of frozen peas
Tsp dried rosemary
1 tsp chicken stock powder
1 tbsp flour
Ready-made puff pastry
How to Make Chicken Pie
1. Heat some oil in a saucepan. Fry the chicken until cooked. Remove. Add the potatoes, onion,garlic, rosemary and black pepper. Cook for about 10 minutes until the potato is cooked.
2. Add the flour and stock powder to the potatoes. Stir well so it coats all the vegetables. Add the milk. Stir until the sauce thickens.
3. Dice the chicken and put it in the bottom of the pie dishes. Sprinkle the frozen peas over the top. Top with the rest of the pie filling.
4. Grease the pie dishes around the top and put the puff pastry on top. Put a few dabs of butter on the pastry lid.
5. Bake in the oven for about 25 minutes.