Friday Pie-Day: Indulgent Chicken Soup Pie

Indulgent chicken soup? Really?

Rich homemade extra-butter shortcrust pastry.

Full fat Greek yogurt.

Lardy milk.

And er, condensed cream of chicken soup and some broccoli.

The emphasis here is all the rich pastry. I don't use lard, which I'll leave for when I'm feeling super-indulgent, but I've used extra butter.

The nature of good health is thrown out the window for the love of this pie.

And it is so worth it!

• Indulgent Chicken Soup Pie
• For an 8" round pie dish (6 servings):
• 300g can of condensed cream of chicken soup
• 200g chicken breast, chopped
• 125g Greek yogurt
• 50ml milk
• 4-6 broccoli florets, chopped
• 2 tbsp red onion, chopped
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp Chinese five spice
• Salt and pepper.
• 150g cold butter, diced
• 250g plain flour
• 1 beaten egg (reserving some to glaze)
• Bit of salt
• Some cold water

1) Sift the flour into a large bowl with the salt. Rub in the butter to a breadcrumb mixture.

2) Add the egg, then use a spatula to bring the mixture together. When it starts to hold, get in there with your cold hands to knead into a dough, adding a bit of water if needed. It should not be sticky. Wrap and chill for 30 minutes.

4) Mix the soy, honey and five spice. Add the chicken and leave to marinade for at least 15 minutes.

5) Fry the chicken for a few minutes to brown, followed by the onion and broccoli.

6) Pour in the soup and milk, bringing down to simmer for 5-7 minutes.

7) Turn off the heat and stir in the yogurt. Season and leave to cool.

8) Cut a third off the pastry and set aside. Roll out the larger piece to line your pie dish. Brush the top edges with some leftover beaten egg.

9) Add the filling, then roll out the remaining pastry to top the pie. Press the edges together, then prick the top with a fork.

10) Brush with more beaten egg, then bake at 175 degrees C for half an hour until brown.

Pie out.

Read my other Friday Pie-Day adventures.