Chicken pie with the lot!

Finding Feasts | Chicken Pie

Ingredients

600g chicken thigh fillets

2 Tbs rice bran oil

1 Tbs unsalted butter

200 ml good quality stock

1 large leek, finely diced

2 rashes of diced bacon

1 knob of garlic, minced

2 carrots

1/2 cup peas (fresh is best but frozen are ok)

200g button mushrooms, cut into quarters depending on their size

2 cups cauliflower florets, cut into pieces similar size to the mushrooms

1 Tbs wholegrain mustard, more if you like a kick!

1 Tbs corn flour

2-3 puff pastry sheets, depending on the baking tray

egg wash

Method

1) Clean the chicken thighs by taking off any extra fat, cut into 2 cm pieces

2) Heat oil in pan, when hot add chicken thighs and brown, set aside

3) Melt butter in pan, add leek and sweat on low heat until it starts to caramelise. Add garlic, bacon, carrot, peas, mushrooms and cauliflower. Cook on low heat for approximately 5 minutes. Your mushrooms should start to turn a darker colour. Add wholegrain mustard

4) Add corn flour and stir to combine, when the flour has fully incorporated into the vegetable mixture add your chicken and stock. Let the mixture bubble on the stove until it thickens. If you need to add more corn flour, do so by mixing it with a little liquid first, otherwise you will end up with clumps

You now have your pie filling mixture which can be frozen and used for later.

Finding Feasts | Chicken Pie

There are several ways of making the pie. Make one large pie which has a top and bottom pastry filling. If you choose this option ensure that you blind bake the bottom pastry first for about 10 minutes, otherwise it will turn out soggy. When I do this I line my square baking tray with baking paper first, this ensures the pastry does not stick to the bottom of the baking dish. It also allows me to easily lift the pie out. Once the bottom pastry has slightly baked you then fill the baking dish with the yummy pie filling and top with more pastry, brush with egg wash and bake for about 40 minutes.

OR

Make small pies by filling medium size ramekins with the warm mixture and topping with baked puff pastry rounds such as in this photo. If you choose this option ensure that the pastry rounds are about 5 mm larger then the top of the ramekin dish. The pastry does shrink.

Finding Feasts | Chicken Pie

Which ever way you choose to make your pie, it won’t last very long! Hubby and I had ours with a simple green salad.

Enjoy!

Chicken pie with the lot!
Author: 
Recipe type: Lunch & Dinner & Snack
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
 
Nothing better than a home made chicken pie! Use up all your veggie ingredients sitting in the fridge! Add some wholegrain mustard for a yummy sauce.
Ingredients
  • 600g chicken thigh fillets
  • 2 Tbs rice bran oil
  • 1 Tbs unsalted butter
  • 200 mls good quality stock
  • 1 large leek, finely diced
  • 2 rashes of diced bacon
  • 1 knob of garlic, minced
  • 2 carrots
  • ½ cup peas (fresh is best but frozen are ok)
  • 200g button mushrooms, cut into quarters depending on their size
  • 2 cups cauliflower florets, cut into pieces similar size to the mushrooms
  • 1 Tbs wholegrain mustard, more if you like a kick!
  • 1 Tbs corn flour
  • 2-3 puff pastry sheets, depending on the baking tray
  • egg wash
Instructions
  1. Clean the chicken thighs by taking off any extra fat, cut into 2 cm pieces.
  2. Heat oil in pan, when hot add chicken thighs and brown, set aside.
  3. Melt butter in pan, add leek and sweat on low heat until it has starts to caramelize.
  4. Add garlic, bacon, carrot, mushrooms, cauliflower. Cook on low heat for approximately 5 minutes. Your mushrooms should start to turn a darker colour.
  5. Add wholegrain mustard to the mixture.
  6. Add corn flour and stir to combine, when the flour has fully incorporated into the vegetable mixture add your stock and chicken thighs. Let the mixture bubble on the stove until it thickens. If you need to add more corn flour do so by mixing it with a little liquid first.
  7. Cut out circles of puff pastry using a round biscuit cutter. Note that the pastry does shrink so you need to cut the pastry top slightly larger, allowing for al least 5 mm extra.
  8. Brush with egg wash.
  9. Bake the pastry top in the oven for approximately 15-20 minutes, until it turns golden brown.
  10. Fill medium sized ramekin dishes with warm chicken pie filling, top with baked pastry top and enjoy with a lovely simple green salad!
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