This is a traditional Scottish Chicken pie, like my grand-mother made, produced in the our kitchen in a pie dish with a puff pastry top.
The meat is placed in the pie dish raw and is cooked under the puff pastry top.
Pre-heat oven to 180°C: 350°F: Gas 4.
Heat the butter and oil in a frying pan
Add the finely chopped onion
Cook over a low heat until transparent.
Place into a 2 pint (1 ltr) pie dish.
Fry the skinned and boned chicken
Cook until lightly browned.
Place on top of the onions in a single layer.
Sauce:
Add the milk, spring onions and parsley into the frying pan
Bring to the boil
Simmer for 2-3 minutes
Pour over the chicken.
Cover the pie dish with foil.
Bake for 30 minutes or until the chicken is tender.
Remove from the oven and allow to cool.
Puff Pastry Lid:
Roll out the pastry on a lightly floured surface, until it is just larger than the pie dish.
Cut a strip from all round the edge of the pastry.
Place the strip on the rim of the pie dish
Moisten
Place the pastry lid on top.
Beat the eggs and sour cream together.
Brush onto the top of the pie. (reserve the remainder)
Crimp the edges
Make a hole in the centre of the pastry lid, to allow steam to escape.
Baking:
Pre-heat oven to 220°C: 425°F: Gas 7.
Bake for 15-20 minutes or until a light golden brown.
Reduce the temperature to 180 °C / 350 F / Gas 4
Pour in the remaining egg and sour cream mixture into the pie, through the hole.
Shake the dish to spread the mixture.
Return the pie to the oven for 15 minutes.
Allow to stand in a warm place for 5-10 minutes before serving or serve cold.