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Serves 4-6
INGREDIENTS:
6 oz. defrosted shortcrust pastry, rolled out to a thickness of 1/4 inch thick
8 oz. chicken pieces, deboned and diced
4 large potatoes, diced
2 cups half and half cream
2 tsp. salt
1 tsp. black pepper
1 tsp. rosemary
1 cup dry white wine
1/4 cup milk for glazing and sealing
METHOD:
Preheat oven to 400 F (200 C). Roll pastry across a pie dish and cut off excess. Roll out remaining pastry for a lid and set aside.
Arrange chicken pieces and potatoes in pie base. Mix cream, salt, black pepper, rosemary and white wine. Pour sauce over chicken.
Use half the milk to moisten the edges of the pastry. Carefully put the pie lid on and crimp the edges to seal. Brush rest of milk over pie lid and bake for 45 minutes or until golden brown. Serve hot with a light salad and soft rolls.
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