One of my favourite recipes to cook for a hearty meal. Great served with mashed potatoes and vegatables.
Delicious Chicken Pie!
Description
I love making a chicken pie, and I'm sure you will too. I use this recipe originally from BBC Good Food to cook a great chicken pie, come with me as I show you how it's done.
I usually make this as a pot pie, so this deviates slightly from the original recipe, and I usually use ready rolled pastry instead of making my own.
Needed ingredients
Instructions
For the filling
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Cook the chicken with the herbs
Melt the butter in a large pan or casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering.
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Make a roux
Stir in the flour and cook for 3 mins until the mix resembles a sandy paste.
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Add in the alcohol.
Pour in the wine or sherry, and bubble for 1 min, until the wine is cooked off. This process is called reducing the alcohol and enables the chicken to take the flavour.
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Add in the rest of the ingredients
Stir in the stock, crème fraîche or cream and the mustard. Let boil, and then bring to a simmer for 10 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper to taste.
Only after the mixture starts to boil, TASTE the sauce with a clean teaspoon. This will tell you if the mix needs more seasoning. Remember, you can always add seasoning, but you can't remove. -
Prepare the tin
Butter a 20cm loose-bottomed cake tin including the sides, and then add a tiny bit of flour, and lightly hit the tin until the flour evenly coats the sides and the bottom of the tin.
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Time to make the pie!
Pour the filling into the tin, then unroll your pastry onto the tin, creating a lid for the pie. Score the pastry in a cross pattern, then crack a few eggs into a dish, and eggwash the pastry with a pastry brush.
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Time to put in the oven, then serve!
Heat the oven to 220C/200C fan/gas 7 . Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.
