Making the perfect chicken pie, just like your mom would, often involves a few hearty steps. Here are our top tips to bring back those nostalgic flavours:
Prep the oven:
- Preheat your oven to 220°C. A high heat will ensure a golden, flaky crust.
Make the filling using only the best:
- When making the roux, whisk in chicken broth and milk. Add a splash of white wine for an even richer flavour.
- Customise the filling with your favourite vegetables or spices. Shredded chicken, mixed vegetables, thyme, and parsley are good starting points.
- Leftover chicken or rotisserie chicken works excellent when strapped for time.
- Spread the pie filling evenly when adding to the crust.
Top it Off:
- Either cut slits for ventilation or crimp the edges with your fingers or a fork to seal it.
- Beat an egg and brush it over the crust for a golden finish.
Bake it golden:
- Place the pie on a baking sheet (to catch any drips) to make it easy to clean.
Cool it before you serve:
- Once the pie is done, remove it from the oven and let it cool for 10-15 minutes before slicing. This helps the filling set.
