Bobby's Chicken Pie with Puff Pastry

Bobby's Chicken Pie with Puff Pastry2
I just love watching The Food network.  I give up sleep just so that I can watch show after show and all the best shows are either on super late at night or when I am at work, so when I do get the chance to watch, you bet your last dollar I am glued to the television.
This past week I was watching The Pioneer Women and she was making a chicken pie that looked so simple and so easy and it was made with store-bought puff pastry and it had an Indian spice Turmeric in which was a sign from above that I definitely try it out and that is exactly what I did on this Women’s day.
It was my first time cooking with wine, so I was a bit nervous that the food would catch on fire from the alcohol but safely to say it didn’t go up in flames  This was my first time using stock and this recipe required a LOT of it!!!
6 tbsp. cooking oil
3 carrots, finely chopped
1 onion, finely chopped
3 celery sticks, finely chopped
Salt and pepper to season
½ cup white wine
1/3 cup cake flour
4½ cups chicken stock, in the liquid form
1 cup frozen peas
1½ tbsp dry thyme
1 tsp turmeric powder
8 pieces of chicken breasts, shredded
1 roll of store-bought puff pastry
1 egg
Before you shred the chicken breasts you will need to boil them.
To boil the chicken breasts:
8 chicken breasts, leave the skins on.
2 liters of chicken stock, the liquid form not the powdered stock.
Bring the stock to a boil in a large pot.
Add the chicken breasts and allow to boil for an hour.
Remove the chicken from the stock and allow to drain for a couple of minutes.
Remove the chicken skins.
Using 2 forks shred the chicken into pieces.
Bobby's Chicken Pie with Puff Pastry
To make the chicken pie:
Heat the oil in a pot.
Add the onions, celery and carrots.
Allow to cook till the onions become transparent.
Season generously with salt and pepper.
Add the wine and allow to cook for 5 minutes on a low heat.
Add the flour, stir it into the mixture. It should dry up the mixture and become clumpy.
Add the chicken stock, using the back of your spoon, break up the clumps.
Cook for 20 minutes.
Add the thyme, the peas and the turmeric powder.
Stir well and allow the mixture to cook till it starts to get thick which should take roughly 15 – 20 minutes.
Add the shredded chicken and mix well so that all the chicken is nicely coated.
Let the mixture cook for another 5-10 minutes.
Remove from the heat and set aside to cool slightly.
Grease a baking dish or a baking pan.
Pour the filling into the dish and evenly spread it out.
Roll out the store-bought puff pastry onto a floured surface.
Gently cover the chicken mixture with the pastry, tucking in the sides.
If the pastry gets a hole, gently pinch the pastry together with your fingers.
Using a fork, prick the top of the pastry a couple of times.
Beat the egg well and using a pastry brush, brush the top of the pastry with the egg.
Pop into a pre-heated oven.
Bake at 180 degrees for 10 – 15 minutes or until the puff pastry is nice and golden brown.
Do not forget to turn the dish every couple of minutes to allow the pastry to brown evenly.
Serve with a delicious simple garden salad on the side.
Prepared, tried and tested by: Bobby Swanson 
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