1-11/2 cups grated cheese (cheddar, colby, edam or gouda)
milk or beaten egg to glaze
Instructions
Lightly grease a 20cm loose bottom cake tin (even if a nonstick tin). Preheat oven to 200 degrees and place a baking tray inside.
Take a sheet of pastry, cut out a 20cm circle and line base of tin.
Take another sheet of pastry and cut strips, 7cm wide. Use these to line the sides of the tin, pressing base and sides together firmly.
Remove and discard chicken skin. Cut meat into 3cm cubes. Cut rind from bacon and discard. Finely slice bacon. Wipe and slice mushrooms.
Heat the oil in a frying pan and cook chicken, bacon and mushrooms over a moderately high heat for 5 minutes. Season well with cumin and the chopped herbs.
Wash spinach and tear the leaves from the stems. Discard stems. Put spinach into a saucepan with only the water that remains on the leaves. Cover and cook until just wilted. Drain thoroughly. (You can microwave the spinach for 2-3 minutes on high.)
Cut potatoes into 1cm slices and place in a layer on bottom of pastry lined tin.
Arange chicken mixtureo on top of potato, followed by a layer of spinach, then cheese. If you like, season with salt and pepper as build up the layers.
Cut another 20cm round from the last pastry sheet. Brush edges with beaten egg or milk. Place lid onto pie pressing sides and top firmly together.
Decorate with leftover pastry. Brush with milk or beaten egg to glaze. Make small hole in top to let out steam.
Place pie on the hot bakin tray (preheating helps the base to cook through). Bake at 200 degrees for 30-35 minutes - until pie is golden brown.
Jay
I put the pie on an oven tray that had been put in the oven when switched on. I think it crisps up the bottom of the pie. Sometimes, depending on the oven, it could take longer than the recommended time.
Originally Submitted
4/8/2013
0 Out of 5 from
0 reviews
You can add this The Ultimate Chicken Pie recipe to your own private DesktopCookbook.
