Open in Cookpad AppSteps
- 1
Line a 22cm spring form cake tin (or any size pie tin of similar diameter) with cold but thawed pastry. Allow for a large amount of filling, don't be shy with high pastry on the sides. Cut out a pastry lid same shape as the base.
- 2
Cover pastry case and lid with cling film and put in fridge to keep cold.
- 3
Heat a completely clean and dry skillet on a high heat.
- 4
Dice chicken into 1/2 inch cubes.
- 5
When chicken is ready, add oil to the hot pan then quickly cook chicken on a high heat until sealed and golden. I did mine in 2 batches to make sure they went golden.
- 6
Turn heat to med/high and stir in the jar of butter chicken sauce.
- 7
Add water to the empty jar and add the Cornflour. Shake until there is no lumps and then add to chicken.
- 8
Keep stirring until almost at pie filling consistency (sauce is like a thick jelly like gravy). Add Chickpeas now if desired.
- 9
Take off heat and set aside to cool.
- 10
Preheat oven according to pastry makers instructions, should be around 180°F Celsius.
- 11
Remove pie tin from fridge and fill with chicken. Gently fold in edges just a bit higher than the filling. Wet the pastry that will stick to pastry lid, then add lid.
- 12
Brush top with egg wash and cook in the oven according to pastry makers instructions or until top is golden
- 13
Rest for 5-10mins before removing from tin and serving. Hope you enjoy your yummy pie!
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