Creamy Chicken Pie Recipe

Ingredients

• 3 bay leaves
• 1 whole chicken
• 3 cloves
• salt and pepper to taste
• 1 tbsp vinegar
• 1 onion (chopped)
• 2 carrots (chopped)
• 4 celery sticks
• boiling water (enough to cover chicken and vegetables)
• 2 tins mixed curry vegetables (or 1 large tin)
• 2 tbsp flour
• 1 tbsp butter
• 125ml oil (Olive or cooking oil)
• 125ml milk
• 200ml flour
• 1 large egg (beaten with a little water)
• Place the chicken in a heavy saucepan with bay leaves, cloves, vinigar, salt pepper, onions, carrots and celery.
• Remove the chicken, discard the skin and bones, and shred the meat with two forks. Set aside
• In the same pot, bring the broth to a boil and reduce heat so simmer until the vegetables are soft
• If you prefer a smooth filling, strain the vegetables, otherwise leave them as is.
• In a medium saucepan, combine 2 cups of the chicken broth with the flour and butter, bring to a boil until slightly thickened.
• Stir in the mized curry vegetables and shredded chicken.
• Preheat the oven to 180℃/350℉
• Brush a thin layer onto the surface of a ovenproof casserole dish so you don't overdo it or end up with patchy spots from an aerosol non-stick spray.
• Pour the chicken and vegetable mixture into the casserole dish.
• In a bowl, whisk together the oil, milk, and flour until smooth and slightly runny.
• Pour this crust mixture over the chicken filling and spread evenly.
• Bake for 15 minutes (or 30 minutes if doubling the recipe) until the crust is golden brown.