Wednesday, 3 September 2014

My favourite dish to make…

Chicken Pie, I love making this and it has to be one of my favourite dishes to make for everyone. While I’m sat writing this I’m making it for all my housemates for when they get home from work (I’m great aren’t I). I always pack it full with carrots (and onions) to get more vegetables in, and they help you see in the dark right?


I’ll give you the recipe of course:


Ingredients:

1 Onion, chopped

2 or 3 Carrots, chopped

3 Chicken Breasts, chopped into chunks

A splash or two of olive oil

1 Stock Cube

1 tbsp Gravy Granules

Salt and Pepper

Puff Pastry


I added a bit of oregano today, and also I served it with loads of cabbage and then my housemates had chips as well!


Method:



  1. First put a splash of oil in a pan and heat it up a little. Add the onion and soften it then add the carrots and cook for roughly 5 minutes or until they are all softened. Season with salt and pepper.

  2. Next add the chicken and cook for roughly 8 to 10 minutes, check that its cooked thoroughly first before carrying on. Season with salt and pepper.


  3. Make up the gravy and stock in one jug, fill it with boiling water and mix it all together. Then add it to the chicken and vegetables and let it simmer for about 10 to 15 minutes.

  4. Take it off the heat and spoon it in to a ceramic dish (mine is floral and pink obviously), so that there is a good layer along the bottom. It’s best not to fill it to the top as it can overflow and the flavours blend together better if there’s a smaller amount of mixture.

  5. Put a layer of puff pastry over the dish. I always let it fall over the sides so it puffs up nicely and we get extra pastry with the pie!

  6. Cook it in the oven at 180C for 40 minutes or until the pastry is golden brown and you can hear the gravy bubbling inside.

  7. Serve with chips or mashed potato or even more vegetables and most importantly, enjoy!


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