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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
Chicken Pie
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
Ingredients
15ml spoon vegetable oil 2 medium raw chicken breasts 6 mushrooms, sliced 1 onion, diced 25g frozen peas 25g sweetcorn (canned or frozen) 1 x quantity white sauce 1 x quantity shortcrust pastry
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
EquipmentMixing bowl, frying pan, saucepan, measuring jug, measuring spoons, sieve, palette knife, weighing scales, 2 chopping boards, sharp knife, fork and pastry brush.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
Method1. Preheat oven to 200ºC, gas mark 6.
2. Make up the shortcrust pastry (see recipe). Allow pastry to rest.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
3. Dice the onion.
4. Heat the oil in a frying pan. Add the onion and fry for 5 minutes.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
5. Cut the chicken into chunks.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
6. Add the chicken and cook for a further 5 minutes.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
7. Add the mushrooms, peas and sweetcorn. Reduce the heat and cook for a further 5 minutes.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
8. Make up the white sauce, with mixed herbs.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
9. Stir the sauce with the chicken mixture, remove from the heat.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
10. Lightly grease a pie dish.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
11. Divide the pastry into 2.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
12. Roll out the pastry thinly on a lightly floured surface, large enough to cover the pie dish
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
13. Carefully place the pastry into the greased dish. Ensure that the pastry sits well in the dish.
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14. Trim away the excess pastry around the edges. 15. Prick the base with a fork.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
16. Pour the chicken mixture into the dish.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
17. Brush the edges of the pastry with milk or water. 18. Roll out the remaining pastry thinly to make the pie top.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
19. Carefully place the pastry over the pie.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
20. Trim away the excess pastry around the edge.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
21. Secure the edges by pressing down with a fork.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
22. Knock- back the edges with a palette knife to create a crust.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
23. Decorate your pie with pastry trimmings. Secure these with milk.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
24. Make an air vent in the centre of the pie lid.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
Handy HintsRemember to use separate chopping boards and knives to cut chicken and vegetables. Always use oven gloves when removing dishes from the oven. Make a vegetarian pie by replacing the chicken with a variety of seasonal vegetables.
25. Glaze the top of the pie with milk and bake for 20-25 minutes, or until golden brown.
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© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub
For further recipes, go to:
www.nutrition.org.uk/cookclub
© British Nutrition Foundation 2006