Nat's Chicken Pie Recipe

This recipe was inspired by a dear friend. One day she came up to me, moaning that she was hungry
and that she felt like chicken pie. She then told me I just had to create a chicken pie with flair, and so I
did. She absolutely loved it and it has been a trademark of mine ever since. I am now going to share
this recipe with each and every one of you

Ciao
Natalia

Ingredients

1 whole chicken
1 onion (diced)
4 cloves garlic
+/- 15g fresh Italian parsley chopped
2 L water
15ml oil
30g butter
30g flour
15g fresh rosemary
15b fresh thyme
250 ml cream
2 x Puff Pastry logs

Method:

In a large pot, place the whole chicken, water, Rosemary and Thyme. Bring to boil, until chicken cooks completely through. Once chicken is cooked, remove it from the “chicken stock”



Allow chicken to cool slightly before you begin to debone it. Discard the bones.



In another large pot, place the oil, garlic & onions and fry until onions are translucent. Add the chicken and cream. Then add the 3 cups of strained water that you cooked the chicken in originally.

Allow to simmer and add chopped parsley.

Meanwhile melt the butter and flour together in a pan and cook for about 2 min to form a thick paste. Add that paste to the chicken and cream mixture; continue stirring until that mixture thickens. Then set aside.




Open puff pastry and roll out on counter, out of 1 pack of pastry should allow you to cut exactly 6 even squares.





Place squares evenly on a greased baking tray and bake for approximately 12 min until evenly golden brown.

Remove from oven

To plate: Take one square of pastry, place in the middle of the plate. Then place two large tablespoons of chicken mixture on top. Then place the other half of the pastry on the top of the mixture. Basically forming a sandwich
Serve warm with a Greek salad.
Enjoy!