15mlfresh thyme leaves, (Dried thyme leaves will be fine)
mixed frozen vegetables of your choice (defrosted)
juices set aside from roasted chicken and extra chicken broth should be about 2 cups
Pie Crust
125mloil
125mlmilk
200mlflour ( or 200ml flour and 2 teaspoons baking powder)
1 large egg (Beat well with a fork and a little water)
Instructions
Roasting the Chicken
Preheat the oven: 180 degrees C/ 350 degrees F - for boneless chicken breasts, we recommend baking them in foil for 25–30 minutes, depending on the size of your chicken. The whole chicken will take longer, about 1 hour 30 minutes, depending on the size of your chicken.
Tear off some foil: Use a sheet of foil that is big enough to seal your chicken and accompanying ingredients. You’ll do the same for each piece of chicken. Be sure to lightly spray or oil your foil to prevent sticking. You can also use non-stick foil.
Place each piece of chicken and its accompanying ingredients on its own sheet of foil, or place the whole chicken on the foil.
Stuff 1/2 lemons inside the cavity of the whole chicken.
Add teaspoons of butter under the chicken skin, rub all over with the butter, sprinkle the lemon juice, season, and sprinkle the fresh herbs. For the chicken breast, put a dash of butter on each breast, sprinkle the lemon juice, season, and sprinkle the fresh herbs.
Seal your packets: To create the chicken packets, fold the foil lengthwise around the chicken and ingredients, and roll up the ends to create a seal.
Bake the packets: Bake your chicken in the packet and then unwrap the foil to check for its doneness. Chicken should always be cooked to an internal temperature of 165°F, which you can check with your meat thermometer. If it’s not finished cooking, roll the foil back up and return to the oven for a few more minutes.
When done, remove from the oven, when cooled shred the chicken, and set aside all the yummy juices.
To add to the Chicken Pie
Prepare a casserole dish with nonstick spray and Preheat the oven to 180°C– 356°F
Place the shredded chicken pieces in a casserole dish.
Combine 2 cups of the broth and a little flour combined with butter in a medium saucepan and bring the mixture to a boil until the mixture has slightly thickened.
Add the vegetables to the chicken.
Stir-fry the sliced mushrooms with butter, add on top of the chicken mixture and the thyme.
Pour the broth mixture over the chicken pieces
Pie Crust
In a bowl, add all the above ingredients and whisk until a smooth mixture, it must be slightly runny. If the dough is too thick, add 1 egg and 125ml milk.
Pour over chicken pieces and spread evenly.
Bake in the oven for about 15 minutes (if making it double, 30 minutes) or until crust is cooked through and golden brown