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Rotisserie chicken pies
- Preparation and cooking time
- Makes 14 pies (approximately)
These are the simplest pies you will ever make. If you don't have a pie maker, bake these in a greased muffin tray on 180 degrees until golden.
- 2 tbs olive oil
- 1 rotisserie chicken
- 2 skin on potatoes, finely chopped
- 1 carrot, finely chopped
- 4 mushrooms, finely chopped
- 3 sticks celery, finely chopped
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 bay leaves
- 2 tbs plain flour
- 2 cups water
- Four sheets puff pastry
- STEP 1In a large pan, heat the olive oil over a medium heat. Add the onions and sauté for three minutes. Add the remainder of the vegetables and cook for 10 minutes, stirring occasionally.
- STEP 2While this is cooking, remove the skin from the chicken and discard. Take all the chicken off the carcass and shred with your fingers.
- STEP 3When the vegetables are cooked through, add the flour, bay leaves and chicken stock cube. Add the water and stir through well, this should create a gravy. Add the chicken to the mixture and season to taste. Leave to simmer for 10 minutes.
- STEP 4Pre-heat your pie maker or your oven. Cut your pastry into circles for the base and for the top. If you're using a pie maker, they usually come with a tool for this but if you're using a muffin tray, you may have to do a little guess work. Line each pie tray with pastry and spoon in the chicken mixture into the pastry. Top with a circle of pastry and close your pie maker. Cook for approximately six minutes or until golden brown. As a tip, if you have leftover bits of pastry, combine them in a ball and roll it out with a rolling pin before cutting more circles.