|The finished and baked pie!|
The white sauce (I think it's called a roux?) was the most difficult for me as I've never made anything like this before. At one point it look like it was becoming a solid paste but I just kept following the recipe (this is becoming a bit of a mantra for me!) and it turned out fine.
This is only the second time I've made shortcrust pastry and this attempt was much more successful. I tried to roll in one direction only and turn the pastry a quarter turn after each roll. This is supposed to stop the pastry becoming too tough. I also kept the pastry a bit thicker - my last attempt meant I had to do a patch up job which, although it tasted nice, didn't look too pretty! I did forget to egg wash the edge of the pastry base before adding the top so I had to do a bit of lifting and poking to make sure that the top and base stuck together.
I will definitely be making this again! The only improvement I will make is to cut the chicken pieces smaller. The recipe called for 3 cm chunks but I will make them half this size in the next pie.
|A piece of sliced pie - two slices needed though as it was so nice!|