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Chicken Pie

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Ingredients

375g Ready-rolled puff pastry
1 Egg, beaten
2 Onions, peeled and finely chopped
1/2 Leek, finely sliced
1 Bay Leaf
1 Tsp Olive oil
75g Butter
2 Tsp Plain flour
350g Mushrooms (such as chestnut, portabello and oyster) chopped
150ml White wine
150ml Double cream
Tarragon fresh/dried
Salt and black pepper
1 Whole George & Jo's Chicken

Chicken Pie

  • Medium

Ingredients

Directions

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Steps

1
Done

Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.

2
Done

Remove the chicken from the pan and set aside too cool.

Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.

3
Done

Preheat the oven to 220°C

4
Done

Heat the olive oil and butter in a large frying pan, add the remaining onions and leek, cook over a low-medium heat, without browning, for about five minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further three to four minutes.

Strain the stock, then add to the mushrooms and cook for one minute. Pour in the wine and cream, then bring to the oil, reduce the heat and simmer for five minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.

5
Done

Cut out a disc of pastry two centimetres wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay in the pie dish fill with the pie mix and brush the edges of the pastry with beaten egg again and lay the pastry on top, crimping the edges with a fork or your fingertips.

Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30 to 35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving

The Cafe

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Salmon Fish Cakes
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Pork & Peanut Curry
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Salmon Fish Cakes
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Pork & Peanut Curry