Mini Chicken Pie

Method

1. Take refined flour in a mixing bowl, add butter and salt and mix with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps cold water and lightly knead into a dough. Set aside to rest.
2. To make the filling, heat butter in a non-stick pan, add onion and saute till it turns translucent. Add celery and mushrooms and saute for 2 minutes.
3. Add chicken, green peas, capsicum, chicken stock, salt, black pepper powder and cream, mix well and cook for 10-15 minutes. Set aside to cool.
4. Preheat oven to 180º C.
5. To make the pie crust, divide the dough into 2 equal portions and then roll them into sheets big enough to fit a fish shaped pie mould.
6. Line the mould with one sheet, fill in the chicken mixture and cover it with the 2nd sheet. Trim the extra dough from the sides.
7. Place the mould in a baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
8. Take the mould out and let it cool for 10 minutes. Demould, keep it on a serving plate and serve.

Additional Tips and Tricks