What self respecting carnivore does not enjoy a chicken pie?! 😉
Served with broccoli, spinach and carrot puree.
Ingredients – Serves 6
- 500-600g boneless chicken thigh fillets (excess fat cut away and chopped into large bite size pieces)
- 100g smoked bacon lardons
- 2 leeks washed and sliced into discs
- 50g butter
- 1 tbsp English mustard
- 1 tbsp chopped fresh tarragon
- 150ml double cream
- 2 tbsp plain flour
- 2 packs of Jus Rol ready rolled puff pastry
- 1 egg yolk (beaten) to egg wash the pie
Method
- Heat a large lidded pan and add the butter, leeks and bacon lardons and fry on a medium heat until the leeks have softened.
- Remove the mixture from the pan and add the chicken and fry gently until sealed, then reintroduce the leeks and bacon.
- Add the mustard, tarragon and double cream and simmer on a low heat for around 20 minutes until the sauce starts to thicken.
- Sprinkle over the plain flour, just one tablespoon at a time. You only need enough flour to make the sauce thicken but not too thick.  Season to taste.
- Once you have the filling to the desired consistency, set to one side to cool a little whilst you prepare your pastry dish.
- Preheat the oven to 200º or 180º fan assisted.
- Either line one large pie dish (approximately 30cm x 20cm) or two smaller ones with a layer of puff pastry and allow the excess pastry to hang over the edges. Add your pie filling and cover with another sheet of the pastry cut to size. Then overlap the hanging pastry on to the top of the pie. Don’t worry if it looks messy, it will come out beautifully from the oven! You can use a fork to press the pastry together around the edges and create that ribbed edging effect.
- Finally egg wash your pie and score some decorative lines using the back of a knife. Be careful not to pierce the pastry. Bake in the oven for 40-45 mins or until the pastry is fully cooked and golden.
