John Myers
Chicken and Coriander Pie
The perfect chicken and coriander pie recipe with a picture and simple step-by-step instructions.
- 50 g Clarified butter
- 2 Medium-Sized onions
- 200 g Fresh mushrooms
- 300 g Chicken
- 4 Hard-Boiled eggs
- 1 tbsp Flour
- 300 ml Chicken broth
- 1 Egg yolk
- 2 tbsp Chopped coriander
- Salt and pepper
- 250 g Puff pastry
- 1 Beaten egg
- Cook the chicken in salted water for about 15 minutes.
- In the meantime, chop the onion and slice the mushrooms. Put half of the clarified butter in a large pan. Add onions and mushrooms and sauté for about 5 minutes.
- Remove the pan from the heat and add the chicken (see photos). Let cool down.
- Pour half of the mixture into a 23cm gratin dish and pour the boiled, peeled eggs over the chicken. Cover with the remaining mass.
- Then heat the rest of the clarified butter in a pan, add the flour and simmer for about 1 minute. Gradually add the broth, stirring constantly (for 4 minutes). Remove the pan from the heat, stir in the egg yolks and chopped coriander, season with salt and pepper. Set aside to cool.
- Once cooled, pour the coriander sauce over the chicken filling.
- Preheat the oven to 200 ° C. Roll out the dough to 1.5 times the size of the gratin dish. Then place the dough over the chicken and coriander filling and “seal” tightly. Cut off the edges.
- I made a plait out of the leftover dough (see photo). Prick the lid with a fork and brush everything with egg yolk.
- Make holes in the lid so that steam (the filling) can escape. Bake the pie for about 30 minutes until it is golden brown.
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