No Pot Chicken Pie…

“We must have a pie.

Stress can not exist in the presence of a pie,”

-David Mamet

Nothing beats a homemade pie;

Short crust pastry, chicken and leeks in a white wine cream sauce…yum!

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Fresh ingredients, flavoursome food…

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Baby leeks and shallots are perfect for this pie.

Ingredients:

  • 320g Short Crust Pastry
  • 250g chicken breasts
  • 3 baby leeks cut thinly
  • 2 shallots
  • 2 garlic cloves minced
  • 2tbsp olive oil
  • 125ml white wine
  • 60ml double cream
  • Sprigs fresh thyme
  • Grinding of sea salt and black pepper to season

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I use my flan tins for templates.

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Allow the mixture to cool before filling the pastry.

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Brush beaten egg around the edges.

Method:

  1. Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
  2. Put the olive oil in a wide based sauté pan, add the sliced leeks and shallots then cook until just tender.
  3. Remove from pan and set aside.
  4. Next add sliced chicken pieces and quickly sauté to seal on all sides.
  5. Add the garlic, some thyme leaves and wine to pan, cover and simmer for 15 -18 minutes until chicken is cooked through.
  6. Remove the chicken from pan and bring the stock to the boil to reduce slightly.
  7. Stir in the cream. Return the chicken to pan with the leeks and shallots, season to taste and leave to cool.
  8. Roll out pastry and cut out 12cm circles for the base and 10cm circles for the tops.
  9. Line a baking sheet with parchment paper and space out the larger pastry circles.
  10. Divide cooled chicken mixture between them, leaving a border all round.
  11. Brush borders with beaten egg.
  12. Place the smaller circles on top of filling and folding up the sides of the base pastry.
  13. Pinch the pastry edges to seal and create lids.
  14. Brush all over with beaten egg and make a small hole in top of each lid to allow steam to escape.
  15. Bake for 20-25 minutes until golden brown.

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Don’t worry if it looks a bit wonky prior to baking…

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The rustic look works for me!

If you fancy a change, why not add some wild mushrooms or sweetcorn.

Create a gravy filled pie; substitute the cream with chicken stock and thicken.

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This recipe makes three pies; two served hot for dinner and one left cold, for tomorrow’s packed lunch!

Enjoy,

Frances 🍴

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9 thoughts on “No Pot Chicken Pie…

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