Meraai se Chicken Pie (Paai) - My Easy Cooking
serves 8-10 people
Ingredients
2 kg chicken fillets - skin and boneless
250 ml chicken stock
250 ml cup white wine
30 ml chopped garlic
5 ml salt
5 ml pepper
200 g ham - I used Bergdale Gypsy Ham ( light smokey taste - bacon too overpowering)
2 medium onions - finely chopped
250 g button mushrooms - quartered
250 ml chopped parsley
Sauce
250 g butter ( yes, this is correct!)
250 ml flour
500 ml chicken stock (the stock you kept from cooking the chicken)
250 ml sour cream
500 ml milk
400 puff pastry
1 egg, beaten for egg wash
- Preheat oven to 200 C.
- Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock. Poach for about 20 minutes or until the chicken is cooked.
- Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce.
- Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley take note that the mushrooms, onions and parsley must be raw)in a mixing bowl.
- In the same pot that you have used for the chicken, melt the butter over medium heat and add all the flour and stir for 1 minute. Add the chicken stock, the milk and the sour cream and sir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through. Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a "lid" big enough to cover the pie. Place on the pie, make a little steam hole in the middle of the pie and brush with egg wash.
- Bake for 20-25 minutes or until the pie is golden brown.
- Serve with steamed broccoli, some boiled potatoes or s simple green salad.
