Wednesday, 17 December 2008

Chicken Pie with Béchamel Sauce

3 boneless chicken breasts
2 medium ripe tomatoes
Olive oil as required
3 cloves of garlic
1 medium onion
Oregano (to taste)
Pepper (to taste)
Nutmeg (to taste)
Béchamel* Sauce - See Below for Recipe
1 egg
A few drops of lemon juice
Salt (to taste)
1 cup shortcrust pastry
Grated cheese (to taste)

1. Cut the chicken breasts into pieces and chop in a blender. Season and stir well the minced chicken with a little salt, pepper, nutmeg, oregano and chopped garlic. 

2. In a frying pan, place olive oil, chopped onions and tomatoes.  Allow to saute over low heat until the tomatoes start to break down. Add the chicken with the seasonings, stir with a wooden spoon and cook about ten minutes. Stir once in a while.

3. With a wire whisk, mix well the Béchamel with the egg and a few drops of lemon juice. Set aside.

4. Line a pie pan with the shortcrust pastry. Drain the chicken. Place the chopped chicken on top of the pastry, cover with the Béchamel mixture and sprinkle with grated cheese.

5. Place in preheated oven at 180ºC about 20 to 25 minutes until golden on top. 

Béchamel Sauce

1/4 cup butter, chopped
1/3 cup plain flour
4 1/2 cups milk
3/4 cup parmesan cheese, finely grated
1/4 teaspoon salt
good pinch ground nutmeg 

  • Melt butter in a medium saucepan over medium-high heat until foaming. 
  • Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. 
  • Remove from heat. 
  • Slowly add milk, whisking constantly, until mixture is smooth. 
  • Return to heat. 
  • Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. 
  • Remove from heat. 
  • Stir in parmesan, salt and nutmeg.