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Mothering Sunday Chicken Pie

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Mothering Sunday Chicken Pie

What could be lovelier than turning up with a delicious homemade pie. A gorgeous, comforting medley of chicken and vegetables scented with white wine and thyme, tucked under a crispy golden pastry crust. A complete meal in one dish and a thoughtful gesture for someone special on Mothering Sunday. Perfect for sharing and baked with love.

Ingredients

Pastry:
640g flour 1/2 tsp of salt
150g butter
100g lard or vegetable fat
1 tsp of sugar
2 eggs, lightly beaten
About 125ml of cold water
1 egg for brushing the pastry

The filling:
2 tbsp of rapeseed oil
2 tbsp of butter
600g chicken thighs and breast meat (skinless, boneless and cut into pieces) or use any leftover roast chicken
8 rashers of British smoked streaky bacon
2 leeks
1 stick of celery finely chopped
200g brown mushrooms (small or chopped)
100ml white wine
200ml chicken stock
400g small potatoes
100g peas (frozen)
Fresh thyme Salt and pepper
2 tbsp of flour

 Method

For the pastry, sift the flour into a large bowl, add the salt and sugar, then use your fingers to rub the lard and butter into the flour.
Use a knife to mix in the beaten egg, adding the water a little at a time until the mixture comes together as a soft dough.
Shape the dough into a flat disc, wrap in clingfilm or non-stick baking paper and put into the fridge to rest for at least an hour.
For the filling, finely chop the leeks and wash well to remove any grittiness.
Heat the oil in a large frying pan, add the leeks and celery and cook until soft.
 Lift them out of the pan and put to one side in a bowl whilst you fry the bacon and mushrooms, then add them to the bowl with the leeks and celery.
Toss the chicken in the flour.
Put the butter into the pan (no need to wash between the different ingredients) and brown the chicken. Add the potatoes to the pan and cook for about five minutes.
Add the wine to deglaze the pan.
Put the cooked leeks, celery, bacon and mushrooms back into the pan with the chicken.
Stir everything together, season with salt and pepper, add the peas and the thyme and pour over the chicken stock.
The mixture should bubble and thicken.
Simmer for about half an hour on a gentle heat then leave to cool before popping into the fridge to chill for about an hour.
Preheat the oven to 220 degrees (200 fan) and put a flat, low-sided baking tray in the oven to heat up while the oven comes up to temperature.
Roll out the pastry between two pieces of non-stick baking paper ready to use for the lid.
Spoon the cold filling into a 35cm x 25cm pie dish, or equivalent size.
Brush the dish edges with some beaten egg and carefully press on the lid. Press down the edges onto the pie dish with the tines of a fork and then use some scissors to trim any excess pastry. Pinch the cut edges between your finger and thumb and work all around the pastry to give a frilled finish.
Decorate the top with pastry offcuts, brush the backs of the cut-out pieces with the beaten egg mixed with a little water then place them on top. Make a hole to let the steam out.
Brush generously with more beaten egg.
Carefully lift the pie onto the hot baking tray that is waiting in the hot oven.
Bake in the oven for about 45 minutes, but keep an eye on it to check the edges don’t burn! Cover with a piece of foil or turn the oven down a little if it is going too dark or burning.

Recipe courtesy of Miranda Gore Browne. Follow her on @MirandaBakes on instagram.



Related categories: Food Recipes

Last edited: 14 March 2022 at 11:29


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