Chicken Pie


Ingredients
For the crust
1 ¼ cup flour
75 g cold butter, cubed
¼ tsp salt
3-4 tbsp ice cold water
For Filling
Breast of 1 chicken, cubed
1 ½ tbsp flour
1 tbsp thyme
1 carrrot, cubed
1 bell pepper, cubed
1 large onion, cubed
Handful fresh green peas
½ cup chicken stock
½ cup milk
Salt and pepper to taste
1 egg yolk



In a large bowl, mix together flour and salt. Add butter.


Use a fork or cookie cutter to cut the butter into the flour. The mixture should resemble fine bread crumbs.


Add cold water, 1 tbsp at a time and press the mixture together with a rubber spatula.
AVOID HANDLING THE DOUGH OR KNEADING AS HEAT FROM THE PALM WILL MELT THE BUTTER AND MALE THE CRUST LESS FLAKY.
 Wrap the dough in a cling film and keep it in the fridge for at least 2 hours.
In a large bowl mix together flour, salt pepper and thyme. Mix with chicken to coat each piece well with the flour mix.  

  Heat oil in a pan and saute the chicken to seal the flavour. Remove into a bowl.
 To the same pan add onion and butter and saute untill tender.

Add carrot . bell pepper, salt and black pepper and saute for a min. 

 Add the chicken, stock and milk and bring to a boil. Stir constantly.
 Take off the heat and add the peas.
 Pour the filling in a pie dish and let it cool a little.
 Roll out the crust dough on a well floured surfacears . If any cracks or tears appear, just pinch them together.
  Brush the rim of the pie dish with egg yolk. Placed the rolled out dough on the dish and crimp the edges. Trim off overhang if any.
  Brush the crust with egg yolk. Sprinkle a pinch of salt over it. Bake in microwave for 20 mins.
Enjoy hot with a side of fresh salad!

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