Chicken Pie By Chef Fauzia
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3 cups of Chicken (cooked & chopped)
Prepared Pastry (for two crust pies) (ready made or homemade)
6 tbsp. of All-Purpose Flour (Maida)
½ tsp. Salt
1/8 tsp. of Black Pepper (Pisi Kaali Mirch) (fresh ground)
1 ¾ cups of Chicken Broth
2/3 cup of Half & Half
6 tbsp. Butter (Makhan)
How to make Chicken Pie By Chef Fauzia
METHOD:
Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 ½ -quart baking dish (about 10x6).
Melt the butter in a medium saucepan; add flour and seasonings and stir until it is smooth and bubbly.
Add liquids and cook slowly until it is thickened; add chicken. Pour into pastry-lined pan.
Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
Note: Yield: 6 Servings, Degree of Difficulty: Medium