SPRING CHICKEN AND DUMPLING PIE

• porsi: 6

Bahan-bahan

For the filling:

60g butter

1 small onion, chopped

2 small leeks, washed, trimmed and chopped

Salt and black pepper

3 carrots, peeled and chopped

60g plain flour

1.2L chicken stock

200g frozen peas

60ml cream

6 chicken fillets, cooked, chopped into bite-sized chunks

For the dumpling topping:

125g plain flour

2 tsp baking powder

1 tbsp fresh parsley, chopped

Pinch of salt

80g butter, cold, cubed

120ml milk

1 egg, beaten

Petunjuk

1 Mel! the butter in a large pan over a medium heat and cook the onion and leeks for 6-8 minutes until softened. Season with salt and pepper. add the carrots and cook for 3-4 minutes longer.

2 Stir in the flour and cook, stirring, over a Iow heat for 2-3 minutes.

3 Gradually add the hot stock, stirring constantly. Keep stirring for another 2-3 minutes until smooth.

4 Add the peas to the pan along with the cream and cooked chicken. Season to taste with salt and pepper. Stir well. then rernove frorn the heat.

5 Divide the chicken and vegetable mixture amongst six individual pie dishes or ramekins.

6 Preheat the oven to 190°C/170°C fan/gas mark 5.

7 For the topping, combine the flour, baking powder, parsley and salt. Rub in the butter until the mixture resembles coarse crumbs. Gradually add the milk and gather together to form a dough.

8 Roll out the dough and use a pastry cutter or floured glass to wt out six circles just small enough to fit inside the rims of the pie dishes.

9 Place the dumpling toppings on top of the filling. Brush the tops of the pies with egg and place the dishes on a large baking tray.

10 Bake for 30-40 minutes until the insides are bubbling and the tops are golden.