Cheeky chicken pie
(by Jo Pratt)
Here’s another of super-mum and all-round super-star Jo Pratt’s very fine recipes.
This one was featured in our October newsletter so has a lovely heart-warming autumn al feel to it. We’ll also shortly be posting her very special mince pie recipe (a feature in our December newsletter, which has just gone out together with the announcement of our new wine courses for winter/spring 2011).
To find out more about Jo and her recipes, click here for the link through to her brilliant site.
CHICKEN, LEEK AND MUSHROOM PIE
When there’s a chill in the air and the nights are drawing in, I like nothing better than tucking into a creamy chicken pie with light, crisp puff pastry topping for comforting supper. That said, this recipe is just as delicious when served for a relaxed, family Sunday lunch after a walk in the park.
- 2 tbsp olive oil
- 8 chicken thighs, skinless and boneless
- 200g un-smoked bacon lardons
- 2 leeks, sliced
- 200g baby chestnut mushrooms
- 1 large sprig of thyme
- 2 tbsp plain flour, plus extra for dusting
- 400ml chicken stock
- 200ml milk
- 500g puff pastry
- 1 egg yolk mixed with 1 tsp milk
Pre-heat the oven to 220C/200C fan ovens/gas 7
Gently heat the oil in a medium-large non-stick saucepan.
Cut the chicken into bite-size pieces and season with salt and pepper. Add to the pan and cook for 5-8 minutes until golden. Remove from the pan and keep to one side.
Add the bacon to the pan and cook until it is lightly golden and crisp. Stir in the leeks, mushrooms and thyme, and cook with the bacon for about 3 minutes until the vegetables start to soften.
Stir in the flour and then pour in the stock and milk. Bring to a simmer and then return the chicken to the pan. Simmer uncovered for 30 minutes.
Transfer to a pie dish and set aside.
Roll out the pastry on a lightly floured surface just big enough to top the pie dish and give you enough pastry to place a strip around the top edge of the dish. Lightly press the strip onto the top of the dish and brush with the egg wash. Top with the rest of the pastry, pressing lightly to seal the edges. Brush with egg wash and pierce a hole in the top to allow any steam to escape while cooking.
Sit on a baking tray and place in the oven to cook the pastry for about 30 minutes, until the pastry is puffed up and nicely golden.
The chicken pie filling can be made a day or 2 in advance, and reheated gently before transferring to the pie dish and topping with the pastry.
Peter and Susie’s wine match: Hamilton Russell Chardonnay 2008, £19.99, Majestic