Torta Tat-Tigieg – Chicken Pie
June 18, 2018
"Posting this recipe for the Malta region of the tour. This is a recipe posted at Maltesecook.com. This is their version of chicken pot pie."
- Serving Size: 1 (579.1 g)
- Calories 1184.3
- Total Fat - 67.9 g
- Saturated Fat - 18.8 g
- Cholesterol - 185.1 mg
- Sodium - 1372.4 mg
- Total Carbohydrate - 69.9 g
- Dietary Fiber - 3.2 g
- Sugars - 6.2 g
- Protein - 60.8 g
- Calcium - 110.6 mg
- Iron - 5.5 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.8 mg
Preheated oven at 400 degrees F.
Heat oil in frying pan on medium heat.
Salt and pepper the chicken and cook on all sides for 5-8 minutes.
Remove the chicken to a plate and cut it in small bite sizes.
Add bacon to the pan, fry for 5 minutes until it becomes crispy.
Add the onion, mushrooms and thyme and cook for another 3-5 minutes until the onion softens.
Remove pan from heat and add in the wine, cook for a few minutes until it reduces a bit.
Add the flour and continue cooking for 1 minute stirring constantly until it thickens.
Take the pan from the heat add the broth a bit at a time, always stirring, then add the milk and finally add the chicken broth. Now add back in the chicken.
Put the frying pan back on the burner again and allow for thorough cooking for 30 more minutes - always at moderate temperatures, to allow sauce to thicken and heat through again.
Pour the mixture directly into a Pyrex glass or enamel pan with a little wide rim around the neck (size about 9 X 13 inch pan) and leave to cool.
Spread some olive oil at the bottom of a separate dish.
Spread half of the puff pastry to cover dish bottom, fill pastry with filling and cover with rest of puff pastry. Coat top of puff pastry with beaten egg, and make small holes on the surface with a fork, this will allow air to escape from the filling whilst baking.
Bake for around 30 mins till pastry browns.
Tips & Variations
No special items needed.