Since it’s a glorious bank holiday weekend, I felt very much in the mood for some home baking. The result: A sumptuous, rich and creamy, aromatic lunch (or dinner if you’re cutting into big quarter slices!) I’m quite literally a disaster magnet in the kitchen, so if I can successfully bake this pie – anyone can.
Here’s how I made this chicken pie, following a basic recipe with some added improvisation and personal tweaks. By keeping the flame down whilst cooking the recipe, this will allow you more time to prepare and combine your ingredients, therefore preventing you from overcooking things and messing it up!
You will need:
- 4 medium-sized chicken thighs, sliced into bitesize pieces.
- A heaping handful of mini closed cup mushrooms, thinly sliced (normal size mushrooms are fine – adjust the amount accordingly)
- 1 small tub of low-fat Creme Fraiche (Greek yoghurt is an excellent alternative)
- Half a large onion, finely diced (or 1 whole onion if medium-sized)
- 4 small spring onions with the outer green stems removed, thinly sliced
- 300ml of vegetable stock (chicken stock is fine by the way)
- A few of sprigs of Sage, Thyme and Rosemary.
- A sheet of ready-rolled puff pastry.
- Colman’s English Mustard
- Plain flour from the cupboard, and a pinch of Nutmeg (entirely optional)
To make the pie filling…
In a large pan, gently sweat the diced onion and spring onions on a low-medium flame until softened, don’t brown them! After a minute or so, add the sliced chicken thighs and fry on a medium heat for five minutes until they lose their initial raw appearance. I then added the sliced mushrooms and continued to fry the ingredients for a further 5 minutes. Leaving the ingredients on a low flame, I ripped off a few leaves of rosemary, thyme and sage – just enough to be a generous pinch – you don’t want this flavour to overwhelm the dish. Toss this into the pan, along with a light seasoning of nutmeg, and some salt and freshly ground black pepper to taste.
In the meantime, prepare the vegetable stock. I purchased my vegetable stock in the new jelly-like form, as opposed to the dry/ powdered cubes you can typically get. Place this in a Pyrex measuring jug and dilute in 300ml of boiling water. Since the Korr vegetable jellies are supposed to make 500ml of liquid stock, I cut a small tip of the jelly to adjust the ratio for the purpose of the recipe. In order to make the gravy, pour the vegetable stock into the pan with the chicken and mushrooms and on a high flame heat the mixture until it’s reaches boiling point. Reduce the pan to a simmer, add a generous tablespoon of Creme Fraiche (or Greek yoghurt – which I’ve found is pretty much the same thing), a small teaspoon of strong mustard, and a slightly heaped dessertspoon of plain flour to thicken the sauce. Mix in and simmer for a few minutes to reduce the liquid down to a slightly thick sauce.
Once finished, allow the mixture to cool slightly and then transfer into an 8″ enamel pie dish, spreading it out evenly. If you don’t have this, a Pyrex or china ovenproof dish will work just as well. Unroll your sheet of puff pastry and lay it gently over the top of the pie dish to form a lid. Trim the edges with a sharp knife and if you’re feeling confident, crimp the circumference of the pastry with your two thumbs placed in opposite directions, and applying a little pressure to the dough. Next, poke two small steam holes into the centre of the pastry with the tip of the knife. For some decoration, I made two small roses by slicing off two, thin strips of dough, rolling them up into a swiss roll, and then pushing the centre upwards to form the centre of the bud. Then using the tip of my knife, I made small flicks in the layers to give the appearance of petals. Finally, I cut two small leaves and gently scored some veins into the pastry to finish them off. I arranged all this in the centre of the pie lid to give the appearance of a small bouquet.
Before placing in the oven, I made gentle indents in the lid of the pastry and brushed the lid with a double layer of whisked egg & milk wash. The general rule of thumb is to cook the pie until the pastry has puffed up and baked golden-brown. This took about 15 minutes at gas mark 6 in the centre of the oven. Keep checking at regular intervals, as it can burn very quickly! Once done, serve immediately with buttery mash and boiled mixed vegetables. Bon appetit 🙂
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