Best EVER Chicken Pie

Pin It Now!

I Must have made this Chicken Pie dozens of times over the years.  I don't think I ever tried another version, as this one is so good!

Yesterday, I did not feel well, I think I'm coming down with the flu.. ugh, yeah. Anyhow, Roy did most of the work - so, now he claims it was his dish last night. Okay, I'll give last night to him ... but not the recipe, I told him step by step what to do {mostly the cooking - whilst I did the chopping !}

Without further chit-chat .. here we are:

Best EVER Chicken Pie

slightly adapted from a recipe I found in an old HUISGENOOT Magazine

1/2 cup Flour

Salt and Freshly Ground Black Pepper, to taste

1 kg Chicken Fillets, cut into stir-fry strips

Oil, to fry

125g Bacon

250g Mushrooms

1 Onion, chopped 

1 Large Tomato, peeled and chopped

150g Spinach (about 3 handfulls), thick veins removed and chopped into thin slices

1 t Mixed Herbs (dry)

1/4 cup Fresh Cream

1 Roll Frozen Puff-Pastry, defrosted

1 Egg yolk mixed with a little milk, for glazing

1.) Pre-heat oven to 200 deg C (400 deg F) - Spray a 20 x 30cm oven dish with Spray 'N Cook.

2.) Mix the Flour, Salt and Pepper - Roll the Chicken strips in the Flour mixture and fry in the oil in batches until all the chicken are cooked and light brown. Remove Chicken from pan and set aside.

3.) Fry the Bacon in the same pan as used for the Chicken until crispy, remove from pan and cut into small pieces, add to the Chicken and keep aside.

4.) Using the same pan, fry the Mushrooms until soft - Add the Onion, fry until translucent - Add the Tomato and Spinach - Stir-fry until the Spinach has wilted.

5.) Add the Mixed Herbs and Fresh Cream to the Mushroom mixture in the pan - simmer 2 - 3 minutes.

6.) Remove the Mushroom mixture from the stove and stir in the Chicken and Bacon.

7.) Transfer to the prepared oven dish - wait till it has cooled down before covering the top with the puff Pastry (cut away any excess pastry and use to decorate, if so desired)

8.) Paint pastry with Egg yolk/milk - Bake 30 minutes until Pastry is puffed and lightbrown.

I served this pie with Cinnamon Butternut and a salad.

Ciao for now,

Linda

Linking up with these cool parties: