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3 cups of Chicken (cooked & chopped)
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Prepared Pastry (for two crust pies) (ready made or homemade)
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6 tbsp. of All-Purpose Flour (Maida)
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½ tsp. Salt
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1/8 tsp. of Black Pepper (Pisi Kaali Mirch) (fresh ground)
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1 ¾ cups of Chicken Broth
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2/3 cup of Half & Half
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6 tbsp. Butter (Makhan)
- Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 ½ -quart baking dish (about 10x6).
- Melt the butter in a medium saucepan; add flour and seasonings and stir until it is smooth and bubbly.
- Add liquids and cook slowly until it is thickened; add chicken. Pour into pastry-lined pan.
- Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
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Yield: 6 Servings
Degree of Difficulty: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: American
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Recipe Requested by, Maria Saleem (Pakistan)
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