Chicken Pie
Pastry - https://www.robinhood.ca/En/Recipes/Chicken-Pot-Pie-Canola-Oil-Pastry
Chicken Gravy
- 6 tbsp Butter
- 1/2 c (+2 tbs) Flour
- 4 1/2 c Water
- 4 Chicken buillion cubes
- 400 g Shredded chicken
- 400 g Mixed vegetables (carrots, onions, peas)
- Black pepper
Crust
- 3 2/3 c Flour
- 1 1/2 tsp Salt
- 1 c Oil
- 1/3 c Water
For the chicken gravy, in a large saucepan, melt butter. Whisk in flour. Slowly add water and whisk. Add chicken bullion cubes and a few cracks of black pepper. Whisk gravy until bubbly and thick. Stir in chicken and vegetables. Pour into a 13x9 inch pan.
For crust, in a large bowl, whisk together flour and salt. In a separate bowl, whisk together oil and water. Pour the liquid mixture into the flour mixture and stir with a spoon until combined.
Place the 13x9 inch pan on top of a piece of parchment paper. Trace the pan with a pen or marker to make an outline on the parchment paper. Remove pan. Press/roll out crust into the parchment paper outline. Flip it over onto the top of the chicken mixture in the 13x9 inch pan and press down gently.
Whisk an egg in a small bowl. With a pastry brush, brush egg liberally on top of the crust. Cut slits in top of pastry with a knife.
Bake at 425 for 35 minutes or until the crust is golden brown on top.