Chicken Pie with Apple

I have another chicken pie recipe, but that one is classified... hiehie... However, I wanted to try another way of making chicken pie, an easier way, less ingredients, etc. This is what resulted - and although the taste is pretty amazing, I am not entirely happy with the recipe and will have to revisit this one, with a couple of amendments. For now, though, this is it. The apple came as inspiration, and it does add quite an interesting sweetness. 

Preparation time: 20min
Cooking/baking time: 6 hours
Difficulty level: Easy
Serves: 8

Ingredients

5 chicken pieces (white meat)
200ml water
1tbs soya sauce
1cup sago
250ml cream
1 star anise
2 bay leaves
pinch freshly ground nutmeg
2tbs mayonnaise
salt & pepper
1 onion, chopped
1 tin (200g) mushrooms/ half punnet sliced mushrooms
1 apple, grated
2tbs butter
1 roll puff pastry

Method

Place the chicken in a slow cooker. Add the water, soya sauce, star anise, bay leaves and nutmeg. Cook for about 5 hours, until very tender. 

The more tender it is, the easier it is to remove the bones. Once cooked, strain the liquid into a separate bowl, 


and remove the bones (and skin, if you're so inclined). Mince the meat finely by using two forks and pulling the meat apart. 

Add the sago to the liquid and let it sit until most of the sago is see-through. 

Melt the butter in a pan, fry the onion, apple and mushrooms until starting to brown.

Add to the chicken meat. Add salt (sparingly) and pepper to taste. 

Whisk the cream and mayonnaise together and add to the sago mixture. 

Add the meat to the sago mixture and mix well. Lightly roll out the puff pastry. Scoop the mixture into an oven dish, 

and cover with the puff pastry. Brush with eggwash or milk. 

Bake in the oven at 160degrees C for 30min to an hour, until the pastry is nicely browned. 

Dish up, with a fresh garden salad, or the famous Strawberry salad.  

Enjoy!

Yours in oil and veggies

Risch