Chicken Pot Pie

Ingredients
2 cups Plain Flour
4 tbsp unsalted butter
2 tbsp shortening

1/8 tsp salt


4-6 tbsp cold water




Method


1) Add salt into plain flour. Cut butter and shortening into flour, rub it in till crumbs like.


2) Add cold water into the flour mixture and lightly mix together into a dough. Test a small handful of mixture and press to see if the mixture can be pressed into a dough.

3) Pour the mixture into a piece of clingwrap, lightly push the

mixture into a dough and wrap the dough. Put the dough in the fridge for half hour.

4) Seperate into 16 balls of dough. Roll out each ball of dough between 2 parchment paper.

5) Put the rolled out dough into the pie mould leaving 2 cm overhanging. Press in the dough into the mold. Use a fork to poke a few times at the base of the pie shell.

6) Add the chicken fillings and roll out another piece of dough. Turn an empty mould upside down to cut the dough. Cover up the chicken filling with the dough, press the sides to seal. Use the knife to make some cutting on the top of the pie.

7) Bake at 200C for 20 mins or till brown.

Chicken filling
Ingredients
200g Chicken breast diced small, marinated with salt and corn flour
Half onion cut into small wedges
1 bowl Frozen mixed vegetables
Half bowl of milk
3 tbsp corn flour
1/2 tbsp salt

Method
1) Heat oil and fry onion till fragrant.
2) Add the chicken breast and fry for 1 min, then add the milk.
3) When the chicken is almost cooked, add in mixed vegetables and milk.
4) Add salt to taste, then mix corn flour with 1 tbsp water.
5) Bring chicken fillings to a boil, add in the corn flour mixture.
6) Stir and thicken the sauce, leave to cool before wrapping.