Last weekend I made Teriyaki Chicken Pies. This is a firm favourite in our house, but I have to admit, not something I make often enough. This recipe makes 4 standard pies. You could double the mixture and make eight, freezing extras to pull out at a later date. Perfect for cold winter weekend lunches.
When cooking I try to organise myself by pulling out all the ingredients I need first, otherwise I tend to be a big forgetful.
1kg Chick thigh fillets, diced
1/4 cup of flour
2 cups - chopped mushrooms
1 tbsp crushed garlic
1/4 cup Teriyaki Sauce (Marinade)
1/4 cup Chicken Stock
1 tbsp Sweet Chilli Sauce
2 onions, diced
4 sheets of puff pastry1 egg, lightly beaten
Precook base of pastry. To do this I cut each piece of pastry in half diagonal using one half for the base and the other half for the top of the pie.
I place the pastry that will form the base of the pie in my pie cases and place in the oven for 10 minutes to precook them (preventing a soggy base). The pastry does rise a bit, but then I simply put another case on top to flatten it out again.
Then I place the chicken and the flour in a freezer bag and shake until chicken is coated.
I heat a little oil in a fry pan and brown the chicken. Once this is complete I set aside the chicken.
Now place mushrooms, garlic and onion to the pan. Cook until onion is translucent. Return chicken with juices to the pan.
Add Teriyaki Sauce, Sweet Chilli Sauce and Chicken Stock. Cook for a couple of minutes until well coated.
Spoon mixture into pie cases and cover with pastry.
Brush top of pie with egg mix.
Cook in preheated oven on 180C for 30 - 40 minutes (depending on oven) until pastry is golden brown.
If you don't have a pie case you could always do what I do for the kids and make 'parcels' or 'parcels of love' as we call them!