Torta tat-tigieg – Chicken Pie


  • 4 chicken breast
  • Sea Salt & Fresh Pepper
  • 8 slices back bacon cut into pieces
  • 1 onion chopped
  • 250 gr. fresh white mushrooms sliced
  • fresh thyme
  • 1 glass dry white wine
  • 2 table spoons flour for all uses
  • 400 ml. chicken broth
  • 200 ml. milk
  • 500g. puff pastry
  • 1 egg beaten
  • olive oil


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 small bite sizes.

Add bacon to the pan, fry 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.

Spread some olive oil at the bottom of the dish

Spread the pastry cover dish bottom,

fill pastry with filling and coverwith more pastry,

coast surface iwth beaten egg, and make small holes on the surface with a fork, this will allow air to escape from teh filling whilst baking.

Bake for around 30 mins till pastry browns.

Difficulty: Medium

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