Chicken
Pie
Ingredients
6
cups water
4
– 5 pieces chicken thighs
1
teaspoon salt
½
teaspoon garlic salt
1
teaspoon pepper
1
teaspoon oregano
2
teaspoons curry powder
Sugar
Dash
WorchesterSauce
1
large onion (chopped)
1
large potato (diced)
1
small can peas and carrots
1
small can corn
Corn Starch
(For thickening)
(For thickening)
Optional: Chicken oxo cubes or can chicken broth
Method
1.
Place chicken with all seasonings and
onions in a pot, along with water and boil until chicken is cooked.
(measurement vary accordingly to likings for seasonings)
2.
Add diced potatoes and cook until
tender.
3.
Once potatoes are cooked, remove chicken
from bone accordingly and return chicken to pot.
4.
Add drained peas and carrots; and corn.
5.
Thicken chicken stew with corn starch
and water.
6.
Simmer for a few minutes and then remove
from stove. Allow to cool for
approximately an hour.
7.
Prepare pastry; roll out and line in an
8 inch square pan
. Click
here for pastry recipe.
. Click
here for pastry recipe.
8.
Spoon chicken stew into lined square pastry
pan.
9.
Roll out the remainder of pastry to top
the 8” square
pastry pan. Top with
pastry and seal edges good with a dab of water.
pastry pan. Top with
pastry and seal edges good with a dab of water.
10.
Bake in a 400° oven until pastry is
golden brown.
11.
Allow to cool and set.
Chicken
Pie
was made
and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Note: Pastry recipe located here: Pastry
Recipe
Please also
note that ¼ cup of all-purpose flour
was removed and replaced with ¼ cup whole
wheat 
flour.
was removed and replaced with ¼ cup whole
wheat flour.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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