Meraai se Chicken Pie in 'n blik

Ek het hierdie resep op Pinterest raakgeloop en gaan dit beslis probeer met ons volgende kamp.
Aangesien ek nou nie ''n oond naby sal he nie gaan ek die Weber nader trek vir die een.

Meraai se Chicken Pie (Paai)
serves 8-10 people

Ingredients
2 kg chicken fillets – skin and boneless
250 ml chicken stock
250 ml cup white wine
30 ml chopped garlic
5 ml salt
5 ml pepper
200 g ham – I used Bergdale Gypsy Ham ( light smokey taste – bacon too overpowering)
2 medium onions – finely chopped
250 g button mushrooms – quartered
250 ml chopped parsley

Sauce
250 g butter ( yes, this is correct!)
250 ml flour
500 ml chicken stock (the stock you kept from cooking the chicken)
250 ml sour cream
500 ml milk

400 puff pastry
1 egg, beaten for egg wash

1. Preheat oven to 200 C.
2. Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock. Poach for about 20 minutes or until the chicken is cooked.
3. Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce.
4. Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley take note that the mushrooms, onions and parsley must be raw)in a mixing bowl.
5. In the same pot that you have used for the chicken,  melt the butter over medium heat and add all the flour and stir for 1 minute. Add the chicken stock, the milk and the sour cream and stir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through. Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a “lid” big enough to cover the pie. Place on the pie, make a little steam hole in the middle of the pie and brush with egg wash.
6. Bake for 20-25 minutes or until the pie is golden brown.
7. Serve with steamed broccoli, some boiled potatoes or s simple green salad.