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Chicken Pie

This takes a little time but it’s really worth it.  This is my Rosemary Chicken pie.  She gave me the recipe.  She was my personal library when I didn’t have any money to buy books.

THE DOUGH

300 grams of flour (I used brown flour)

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I put that in a bowl

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I didn’t have lard so I only put margarine, about 175 of it

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I added some water

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and mixed it all with my fingers

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till I made a ball

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I divided the ball into two, one slightly bigger than the other (the bigger part will go to the bottom of the pie)

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I flattened the biggest ball with a rolling pin

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and put it in a baking pan

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I flattened the other ball and  covered it with cling film and left it in the fridge while I got going with the filling

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I made a small chicken pie so I used less dough.

the original recipe for the dough is:

500 flour

250 of fat ( 1/2 of it margarine and 1/2 lard)

2 table spoons of cold water

some salt.

THE FILLING

Lightly fry onion and pepper together

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Chop up some courgette

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Add that to the pan

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Get some mushrooms (I used tinned ones)

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and toss them in the pan too

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Get some mushroom soup.  Ideally, the best option would be to use Cambells creamy mushroom soup but I didn’t have any so I made it up with a packet of mushroom soup.  Not the same, I know, but I didn’t have the real stuff at hand.

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I put some of the powder in a little bowl

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Added some hot boiling water and mixed it well

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Then I used some chicken leftover and cut that up in small bits

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I put the chicken and the soup in the pan with the rest of the stuff and let it simmer for a little bit

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I put the base of the pie in the oven for about 5 minutes

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This is the filling, ready:   (the good thing is that you can freeze some if you’ve made too much)

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I put the filling in the precooked pie base

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I put the top of the pie on top (don’t forget to make a little hole/slit in the centre and brush it with either milk or water)

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This is the pie, once cooked:

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A slice is missing:

chicken pie

Here it is:

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