500g chicken – cut into cubes, season with ground black pepper and salt
1 onion (chopped)
800ml chicken stock
140g pie thickener
250g Barker’s Capsicum & Apricot Savoury Filling (added on top of base chicken filling in individual pies or mixed through base pie filling)
Season to taste with ground black pepper and salt
200g grated tasty cheese on top of pie filling (optional)
Place cubed chicken with seasoning, olive oil, onion and water in roasting dish.
Cover with foil and braise in hot oven. Do not overcook!
Prepare and cook stock. Add butter and thicken.
Add chicken, vegetables and other ingredients.
Add Barker’s Capsicum & Apricot Savoury Filling and season if required.
Line a pie tin using pie base pastry (short crust) and fill with the gourmet filling.
Top with flaky pastry. Rest and then bake at 200°C to 220°C for approximately 20 to 25 minutes.
Glaze as necessary.
Note: Makes approximately 18 pies (using 120 grams of filling per pie)