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1
Line a 22cm spring form cake tin (or any size pie tin of similar diameter) with cold but thawed pastry.
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2
Allow for a large amount of filling, don't be shy with high pastry on the sides.
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3
Cut out a pastry lid same shape as the base.
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4
Cover pastry case and lid with cling film and put in fridge to keep cold.
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5
Heat a completely clean and dry skillet on a high heat.
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6
Dice chicken into 1/2 inch cubes.
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7
When chicken is ready, add oil to the hot pan then quickly cook chicken on a high heat until sealed and golden.
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8
I did mine in 2 batches to make sure they went golden.
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9
Turn heat to med/high and stir in the jar of butter chicken sauce.
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10
Add water to the empty jar and add the Cornflour.
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11
Shake until there is no lumps and then add to chicken.
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12
Keep stirring until almost at pie filling consistency (sauce is like a thick jelly like gravy).
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13
Add Chickpeas now if desired.
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14
Take off heat and set aside to cool.
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15
Preheat oven according to pastry makers instructions, should be around 180F Celsius.
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16
Remove pie tin from fridge and fill with chicken.
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17
Gently fold in edges just a bit higher than the filling.
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18
Wet the pastry that will stick to pastry lid, then add lid.
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19
Brush top with egg wash and cook in the oven according to pastry makers instructions or until top is golden
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20
Rest for 5-10mins before removing from tin and serving.
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21
Hope you enjoy your yummy pie!
