CHICKEN PIE WITH PASTRY

PASTRY 

600g plain flour                                             300g cold butter, diced

Pinch of salt                                                    250ml cold water

1 beaten egg (egg wash)

METHOD

1. To make the pastry, sift flour and salt into a bowl, then add in the butter.
2. Rub the mixture with your fingertips into breadcrumbs, then slowly add old water.
3. Gently push the dough together, (don’t knead as this will make it tough) until it binds.
4. Wrap in cling wrap and leave to rest in the fridge for 30 minutes to an hour.

CHICKEN PIE FILLING 

8 chicken thighs (skinless and de-boned)       1 Tbsp vegetable oil

8 rasher streaky bacon, roughly chopped       1 tsp butter

1 garlic clove, crushed                                         1 onion finely diced

250g Mushrooms                                                 1 tbsp fresh thyme

3 leeks, cut into rounds                                       Salt & pepper to season

2 Tbsp butter                                                        2 Tbsp plain flour

200 milk                                                                400ml chicken stock

METHOD

1. Heat vegetable oil and butter in a non-stick frying pan.
2. Season the chicken with salt and pepper, add to the pan.
3. Cook for +- 5-8 minutes a side until golden brown.
4. Remove the chicken, add the streaky bacon and fry until crispy
5. Add the onion, garlic, leeks, thyme and button mushrooms to the pan and fry until onions start to colour and the leeks are soft.
6. Put the 2 Tbsp plain flour and butter into the pan and cook, stirring for a few minutes.
7. Take the pan off the heat, slowly start pouring in the chicken stock, stirring constantly, then add the milk.
8. Add the chicken back to the pan.
9. Put the pan back on the heat and bring to the boil, add salt and pepper as needed.
10. Reduce the heat and let the chicken simmer for 30 minutes.
11. Remove from the heat and allow the filling to cool.

PASTRY METHOD 

1. Pre-heat the oven to 180 degrees Celsius.
2. On a floured surface roll out two-thirds of the pastry to +- 3cm in thickness and use to line a 25cm pie dish.
3. Cut off any excess pastry and then fill the pastry dish with the chicken filling.
4. Brush the pastry with the egg wash.
5. Roll out remaining dough and place over chicken filling.
6. Cut off excess pastry, then use a fork to seal the edges.
7. Brush the top lightly with egg wash mix, cut a slit in the top of the pie to let out steam.
8. Bake for +- 40 minutes at 180 degrees Celsius until golden brown.