Ann Boardman was a tester, developer and stylist for Allyson Gofton and the popular Food In A Minute segment. She sadly passed away mid-January 2009. Here is one of her most popular chicken recipes; easy and wonderful kitchen creations that will live on.
Serves 6
For the deep dish chicken pie, you will need:
2 1/2 cups scone mix (homemade or packet mix suitable)
1/2 cup grated parmesan
1/4 tsp ground chili powder
300g Tegel Jumbo Chicken Bacon
1 red pepper, deseeded and sliced
250g Swiss brown mushrooms, wiped and sliced
8 halves semi sundried tomatoes, chopped
2 tbsp fresh snipped chives
1 cup grated mozzarella
How to make the chicken pie:
In a bowl, combine scone mix with parmesan and chilli powder, mix well. Add 1 cup cold water and stir with a knife to form a soft dough. Knead lightly and use to press into the base and 3cm up the sides of a greased 25cm spring form tin.
Cut the Tegel Jumbo Chicken Bacon rashers into 1.5 cm strips. Heat a large frying pan with a dash of olive oil and quickly stir fry the chicken bacon, red pepper and mushrooms for 2-3 minutes. Remove from heat, add semi dried tomatoes and season with pepper.
Spoon half the chicken bacon mixture onto the pizza, scatter with1 tablespoon chives and 1/2 cup mozzarella, repeat with the remaining ingredients.
Cook at 220˚C for 18-20 minutes or until golden and cooked through.
Cut into wedges to serve with a crisp green salad.
