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Last Updated Friday December 09 2016 05:32 AM IST

Christmas Eve chicken pie

Ahana Rahin
Pastry Chef
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The inevitable dish that is a significant part of the Christmas spread, the chicken pie is high on taste, yet easily made. Flavoured with mild herbs and pepper on creamy white sauce, the baked chicken pieces are best accompanied by flavoured bread.

Ingredients

225ml+75ml milk

150ml Amul fresh cream

Half an onion

4-5 pods of cloves

1 bay leaf

35gm butter

35gm flour

3 potatoes, boiled soft

1 egg yolk

5-6 cooked chicken pieces (boiled with pepper and salt)

3 button mushrooms, chopped and sauteed lightly

Salt and pepper for seasoning

Lettuce and red capsicum to garnish

Preparation

Preheat the oven to 180-200 degree Celsius for 10-15 minutes

Start simmering the milk, cream, onion studded with cloves and bay leaf together on low heat

Stir in between and simmer until the flavours of onion studded with cloves and the bay leaf get infused into the milk mixture (approx 20 minutes)

Sieve the above mixture and keep aside

Meanwhile start preparing the white sauce

Melt the butter on low flame and start adding the flour into the melted butter gradually until it forms a uniform paste. Take care not to burn the mixture

Add in the sieved milk mixture into the paste little by little and continue to stir until the white sauce gets thickened

Add the salt and pepper

Now, arrange the cooked chicken in the baking tray and pour the white sauce over the pieces uniformly

Drop the mushroom pieces over the sauce and chicken

Mash the boiled potatoes well, and add in the egg yolk, oregano, salt and pepper and mix well to make a paste

Top the chicken and white sauce mixture with the prepared potato mash along with a few red capsicum pieces

Bake at 180-200 degree Celsius for 45 minutes-1 hour until the top crust turns a golden brown

Garnish with lettuce and the remaining capsicum. Serve hot with toasted bread


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