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The English chicken pie
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The English chicken pie


This English chicken pie is very popular in England and can be found all over UK

1 k.s. corn
8 boutakia chicken without the bone or 4 fillets without the crust
8 slices smoked (or not) megaloutsika bacon cut into pieces
1 onion fine dry (not in multi)
250 gr. fresh white mushrooms (whole or sliced, depending on size)
1 k.s. dried thyme
1 glass dry white wine
2 k.s. flour for all uses
400 gr. chicken broth
200 gr. milk
500 gr. Ready sfoliata (fresh or frozen)
1 egg beaten
Preheated oven at 200 degrees.
Heat oil in frying pan in a moderate non-fire.
Salt and pepper the chicken and cook from all sides for 5-8 minutes.
Remove the chicken to a plate and cut it in a mouthful too small.
Add bacon to the pan to sotaristhei for 5 minutes until it becomes crispy.
Add the onion, mushrooms and thyme and sotarete for another 3 minutes until the onion to put more.
Switch off the wine, leave little to evaporate.
Add the flour and continue cooking for 1 minute stirring.
Take the pan from the heat add the broth a bit - always stirring - go with the milk and finally add the chicken.
Put the frying pan to fire again and allow for thorough cooking for 30 more minutes - always at moderate temperatures - up to the clot a little sauce.
Drop the mixture of \ directly into a Pyrex glass or enamel pan with a little wide around the neck (size about 20x30) and leave to cool.
Ointments the orifice of the dish with a little egg and spreads the sfoliata surface to cover and hang the utensil without falling over the filling (as if we would cover with foil).
Gently coat the surface of sfoliatas the remaining egg.
With a sharp knife tip you carefully here and there, small cracks on the surface to leave the air at the time of baking and cook for 30 minutes until become red.

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