boere chicken pie

boere chicken pie

boere chicken pie

Serve this boere chicken pie as a scrumptious lunch or dinner.

  • 1 hr
  • 8

INGREDIENTS

  • 500ml chicken stock
  • 6 garlic cloves, crushed
  • 2kg chicken breasts, without skin and bones
  • 200g ham, cut into 1cm cubes
  • 2 onions, finely chopped
  • 250g mushrooms, quartered
  • handful parsley, chopped

FOR THE SAUCE

  • 250g butter
  • 250ml cake flour
  • 500ml reserved chicken stock
  • 500ml milk
  • 250ml sour cream
  • 400g roll puff pastry
  • 1 egg, beaten

METHOD

  1. Preheat oven to 200°C. Bring the stock and garlic to a boil. Season and add the chicken. Poach for about 20 minutes or until the chicken is cooked. Remove chicken and reserve stock for the sauce.
  2. Cut chicken into smaller pieces. Combine the chicken, ham, onions, mushrooms and parsley. Season.
  3. For the sauce, melt the butter on medium, add the flour and stir for 1 minute. Slowly add the chicken stock (from poaching), the milk and the sour cream, stirring until smooth. Season and bring to a boil. Remove from heat and stir through the chicken mixture.
  4. Spoon the mixture into a 23cm x 32cm pie dish and cool slightly. Top with the pastry and cut a cross in the middle for steam to escape. Brush with the egg. Bake for about 30 minutes or until golden brown.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ANDREA CALDWELL

Tip

Cut leaves out of an extra roll of puff pastry to decorate, if you like.

Magazine issue date: September, 2016


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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