The ultimate comfort food, this simple but delicious chicken pie can be serves as a mid-week daily tea or as a dinner party treat. Serve with greens and mash for a mid-week meal but raise the odds when entertaining with pan-fired pancetta, brussel sprouts and creamy cabbage!
Serve: 4-6
Prep: 20 mins
Cooking: 1hr20mins
Ingredients
1kg of chicken thighs, skinless and boneless
· 2 onions, finely chopped
· 2 celery sticks, finely chopped
· 2 carrots, finely chopped
· 50g butter
· 50g plain flour
· 500ml chicken stock
· 1 tbsp Dijon mustard
· 1 egg, beaten
· 375g ready-rolled puff pastr
Allergens are marked in bold
Instructions
Heat the oven to 200°C/180°C fan/ Gas 6
Step 1
Heat 1 tbsp of vegetable oil in a flameproof casserole or deep-frying pan over a high heat. Brown the chicken on both sides and transfer to a plate.
Step 2
Fry the onions, celery, and carrots until softened and add to the chicken.
Step 3
Melt the butter then stir in the flour and milk gradually and whisk to make a smooth sauce. Add the stock, chicken, and veg and return to the heat to a simmer.
Step 4
Add the mustard and season well. Cover with a lid and simmer over a low heat for 15-20 minutes before transferring to a pie dish.
Step 5
Brush a little of the egg around the rim of the dish. Lay the pastry over the top of the dish with a little overhanging. Trim the edges, crimp to seal the pie and brush all over with the egg.
Step 6
Bake for 35-40 minutes until golden and the filling is bubbling at the edge, and serve!
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