Traditional Chicken Pie with Parmesan Cheese
Simple supper dish made with some chicken left over from the roast and some left over ham or gammon, broccoli, veg, cream and Italian cheese - a bit tasty!
Chicken
Ham
2 Onions
Carrot
Broccoli
Cream
Stock
Parmesan or Pardano
Pastry
In a little olive oil and a little butter slowly fry the onions and chopped carrot, until the onions start to caramelise - you want them sweet. Place in a dish like above, add some chicken stock to the pan and deglaze allow to cool slightly then add a dash of cream and three tablespoons of cheese, and seasoning, mix. Now place your pieces of chicken and ham on top and small pieces of broccoli. Pour over the sauce. Allow to cool.
Make your pasty
In a food processor place 6 oz of plain flower, and 1.5 oz of butter and 1.5 oz of lard, half a teaspoon of salt. Blitz till it's fine. Run the cold tap until really cold then add a little water at the time whilst blitzing, until the pastry turns into a ball. Wrap it in cling film and put in the fridge for a bit.
Then roll out the pastry and put it over the filling and make a little effort to be decorative. A couple of holes to let any steam escape and bake in a 180 oven until it looks beautiful.
Tip
The pie filling needs to be cool or the pastry will not be good.