to 3 chicken breasts, sliced
2 onions, chopped
2 garlic cloves, finely chopped
8 streaky bacon, cooked and cut into small pieces
Sprigs of fresh tarragon
2 sheets of pre rolled short crust pastry (available in supermarkets)
10g Parmesan, shredded
1 egg, beaten
Half glass of white wine
Salt and black pepper, to taste
the oven to 200C.
butter in frying pan, add the garlic, heat for one minute and
add the sliced chicken and tarragon, cooked for about 10 minutes
or until chicken is cooked, remove from heat and place the cooked
chicken in bowl.
the pan back to heat and add the onions and sauté until
Add cooked onions to bowl with chicken, also add cooked streaky
bacon, shredded Parmesan, wine and salt and pepper to taste,
Butter an ovenproof dish large enough to hold the chicken pie
mixture with room to spare (I use a quiche dish).
out the pastry on a floured work surface to required size and
line the dish. Place the chicken mixture on top.
the pastry at around sides with beaten egg.
second sheet of pastry to required size, and place on top of filling,
carefully trim edges, press both edges together with fork. Cut
a couple of air holes with a knife to allow the steam to escape.
Brush the top with the beaten egg.
the pie in preheated oven; reduce heat to 170C and bake for about
25 to 30 minutes. The top should be nicely browned and the filling
piping hot. Remove; allow to cool slightly before serving.
suggestions: Ideal to serve with salad as main course or as
4 people as main course and 8 people as starter.
this pie always reminds me of home)