TRADITIONAL CHICKEN PIE

6 Large or 8 Small Chicken breasts (with skin on and bone in)

2 Onions sliced

2 Cloves garlic crushed (do not substitute with pre-packed garlic!)

a few sprigs fresh Rosemary

Ina Paarman’s Seasoned Salt

5ml Ina Paarman Chicken Stock Powder

1 Punnet of mushrooms, sliced (optional)

3 Heaped Tablespoons of Flour

½ Tin Ideal Milk

3ml Nutmeg

Juice & zest of 1 Lemon

Put chicken breasts, onion, garlic, rosemary and seasoning in pot and cook until really tender. Add very little water to the pot before cooking as the chicken will draw its own delicious juices (stock) to use in your sauce. I do it in the pressure cooker for 20 min., otherwise cook normally until very tender. Remove chicken and put on a plate, cover and cool down. Pour all the sauce in the pot in a jug and put it in the fridge so that you can skim off the fat later on. Remove skin and bones from chicken and break into chunky bits. You do not have to cut or break up the chicken very finely, as it will break up further once you mix it with the sauce.

Take one tablespoon of the skimmed off fat (discard rest of fat, but keep stock) and put in clean pot with mushrooms on high heat and cook a couple of minutes. Remove from heat and stir in flour until it is all incorporated. Add 1 to 2 cups of the chicken stock and the ½ tin of Ideal Milk and stir over medium heat until it thickens. Add the chicken, nutmeg and lemon juice & zest and mix lightly.

Can be left quite happily in the fridge overnight.

Bring back to room temp. before baking the pies.

PIE PASTRY (delicious and easy, never flops)

250g Smooth Plain Cottage Cheese or Creamed Cottae Cheese

250g Butter (room temp.)

2x Cups (250ml) Cake Flour 

Mix the cottage cheese and butter with a fork.

Add the flour and work it in with a wooden spoon.

Pat the pastry into a ball, cover with clingwrap and leave in the fridge for a good couple of hours, overnight is good

Use for all savoury pies, e.g. Chicken Pie. Bake for ±30 – 45 min. at 200ºC.

Check after 30 minutes if golden brown, otherwise give it some more time, ovens differ tremendously. 

• Prick the pastry with a fork before the pie goes to the oven for baking so steam can escape.


• The pastry is enough for two round pie plates, top and bottom, or for the top of a pie the size in the photo. 


• The other ½ of the tin of Ideal Milk can be put in the freezer, covered securely. Ideal milk freezes very well and can be used when making your next chicken pie or any other dish that needs a touch of creaminess.
  
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