For the Chicken and filling

• 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

For the Pie Crust

• 125ml oil Olive or cooking oil
• 125ml milk
• 200ml flour
• 1 large egg beaten with a little water

METHOD

Cook the Chicken:

• Place the chicken in a heavy saucepan with bay leaves, cloves, vinigar, salt pepper, onions, carrots and celery.
• Brown the chicken in the saucepan over medium heat, then add the boiling water to cover the chicken. Bring to a boil, cover, and let it simmer for 1½ hours or until the chiken is tender and faling apart.

Prepare the filling:

• 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.

Make the Gravy:

• 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.

Assemble the Pie:

• 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.

Prepare the Crust:

• 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:

• Bake for 15 minutes (or 30 minutes if doubling the recipe) until the crust is golden brown.

Enjoy your chicken pie!

For the Chicken and filling

• 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

For the Pie Crust

• 125ml oil Olive or cooking oil
• 125ml milk
• 200ml flour
• 1 large egg beaten with a little water

METHOD

Cook the Chicken:

• Place the chicken in a heavy saucepan with bay leaves, cloves, vinigar, salt pepper, onions, carrots and celery.
• Brown the chicken in the saucepan over medium heat, then add the boiling water to cover the chicken. Bring to a boil, cover, and let it simmer for 1½ hours or until the chiken is tender and faling apart.

Prepare the filling:

• 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.

Make the Gravy:

• 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.

Assemble the Pie:

• 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.

Prepare the Crust:

• 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:

• Bake for 15 minutes (or 30 minutes if doubling the recipe) until the crust is golden brown.

Enjoy your chicken pie!