Chicken A La King Pie

I love this recipe as you can change the ingredients used to suit you for example use wholemeal flour or change the vegetables used in the filling. Enjoy :)

1. 1

   Put oven on to gas mark 6. First of all you need to make the pastry, to do this you must rub in all of the hard margarine into the soft flour until a breadcrumb consistency, shake the bowl and any lumps will surface to the top of the mixture. Add the water a teaspoon at a time and mix with a table knife, do this until the mixture combines but isn't sticky. If your pastry is sticky add a little bit more flour, the bowl should be clean when it is combined. Place the pastry in the fridge.
   
   Now the filling has to be prepared. Begin by washing and dicing the vegetables into bite sized pieces. Now place oil into a saucepan and stir fry the vegetables along with the chicken. Constantly move the content to ensure an even cook, do this until the chicken is coloured white then remove from the heat. Use a slotted spoon to remove the vegetables and chicken and place on a plate, ensure all liquid is left in the pan as this will be used in the source.
   
   The source now has to be created. Dissolve the chicken stock cube into a measuring jug containing 125ml of warm water. Once dissolved all 125ml of milk to the measuring jug then pour into the saucepan. Place on heat and add the butter, when almost melted remove from the heat and stir to complete the melting process. Return to the heat to thicken the sauce . Once it has thickened add the chicken and vegetables and any desired seasoning. Bring to the boil then let simmer for 10 minutes.
   
   Whilst it is simmering you can finish the pastry. Get the pastry out of the fridge and lightly flour the surface allocated for rolling out the pastry. Depending on the size of the dish you are cooking the pie in (one big pie or four smaller pies) effects the next stage. If you are making one big pie simply cut your ball of pastry into 1/3 and 2/3 however if you are making four individual pies then cut the ball into four then cut each of the for segments cut into 1/3 and 2/3. The 2/3 is for the base and side and the 1/3 is for the lid of the pie. Roll to the shape and size of the dish. Make sure you turn the pastry 90 degrees after each roll to prevent it from getting stuck and it also helps keep the desired shape. Roll in the same direction to allow and even pastry. Now cut the pastry to the size of the dish (allow extra pastry for the sides). Use your fingers to push the pastry into the corners of the dish and prick the bottom of the pastry with a fork to prevent air bubbles. If you are making a big pie I suggest you blind bake the pie first, this is where you place grease proof paper onto the pastry and have baking beans to hold the paper in place, if you don't have baking beans then you can use rice or pasta.
   
   Separate the egg white from the egg yolk as you need the egg white to seal the pie once the filling is in. Put the chicken a la king mixture into the pastry as it should of been simmering for long enough. Now dip your finger into the egg white mixture and run it around the edge of the pastry and place the lid on top.
   
   Cook until pastry is golden brown then it is ready to eat.
   
   Your comments on how you found this recipe to follow are appreciated as are any improvements.