So let's begin with a delicious chicken pie. After having my aunt's gorgeous chicken pie at a Christmas family do, I was left craving more. I decided to have a go and I'm pleased to say it was a good result all round. We all really enjoyed it and my little one even asked for seconds! A major breakthrough considering until now she hadn't really take to chunks of meat. However, it is typical that she likes this particular pie so much seeing as it didn't exactly take half an hour to knock up. I warn you now, this is not an after work pie! It's a cold, rainy Saturday/Sunday pie or fantastic if you're having people round for dinner as it feeds about 8 people (depending on size of appetite). Enjoy!
6 chicken thighs
1 bay leaf
1 tsp. dried thyme
Milk to cover the chicken (approx. 3 pints)
1 tbsp. olive oil
10 rashers smoked bacon
300g leeks after trimmed and outer leaves removed (about 3 medium sized)
8 chestnut mushrooms
4 heaped tbsp. plain flour plus more for rolling out the pastry
4 tsp. Dijon mustard
1 block shop bought puff pastry (or make 500g if you have the time)
1 beaten egg
- Place the chicken, peppercorns, bay leaf and thyme in a saucepan and cover with
- Cover, slowly bring to the boil and simmer on a medium low heat for 20 minutes or until the chicken has cooked.
- Meanwhile, chop the bacon into bite-sized pieces, the leeks into 1cm rounds and peel and slice the mushrooms.
- Fry the bacon in olive oil until it just begins to colour. Add the leeks and continue to fry until beginning to soften. Add the mushrooms until cooked.
- When the chicken is cooked, remove from the milk and shred from the bone into the bacon, leek and mushroom mixture. (This takes longer than you may think!)
7. Strain about 2 pints of the milk through a sieve into the chicken mixture
with the mustard and stir continuously until the sauce thickens.
8. When the thickness of the sauce is to your liking, check for seasoning
adding salt and pepper as needed.
9. Transfer to a pie dish.
10. Preheat the oven to 180C (fan assisted).
11. Roll out the puff pastry to the thickness of a pound coin.
12. Brush beaten egg around the rim of the pie dish and carefully lay the pastry on top. Trim the pastry around the dish allowing a slight overlap.
13. Bake for 35 to 45 minutes.
Delicious served with mash and green beans.