Mini Chicken Pie

Methods

• Take refined flour in a mixing bowl, add butter and salt and mix with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps cold water and lightly knead into a dough. Set aside to rest.
• To make the filling, heat butter in a non-stick pan, add onion and saute till it turns translucent. Add celery and mushrooms and saute for 2 minutes.
• Add chicken, green peas, capsicum, chicken stock, salt, black pepper powder and cream, mix well and cook for 10-15 minutes. Set aside to cool.
• Preheat oven to 180º C.
• To make the pie crust, divide the dough into 2 equal portions and then roll them into sheets big enough to fit a fish shaped pie mould.
• Line the mould with one sheet, fill in the chicken mixture and cover it with the 2nd sheet. Trim the extra dough from the sides.
• Place the mould in a baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
• Take the mould out and let it cool for 10 minutes. Demould, keep it on a serving plate and serve.