For The Glutton’s
Gourmet Chicken Pie
This dish is a result of playing “make what’s in your fridge”, and it was an awesome, easy success. I always keep a spare bag of veg in the freezer, and almost always have puff pastry in there as well. Besides the chicken, basically all the ingredients are common ones, and this serves perfectly with a nice, light salad.
- 1 tbsp olive oil
- 2 sheets puff pastry
- 5 chicken thighs, boned and skinned
- 2 cups chicken stock
- 1/2 cup cream
- 1/2 cup white wine or sherry
- 1 tbsp Worcestershire sauce
- 1/2 cup full fat milk
- 3 tsp cornflour
- 2 tsp grainy mustard
- 2 tsp balsamic vinegar
- 1 tsp fresh parsley, chopped
- 1 egg, beaten
- 1.5 cup mixed veg (I used peas, corn, carrot)
- 1/2 cup aged cheddar, grated
Preheat oven to 325F/176C.
Heat olive oil in medium sized saucepan. Season chicken with salt and pepper. Brown meat in pan. Pour in stock. Boil hard for 10 minutes. Remove chicken and cool. Add wine, sherry, and balsamic vinegar to stock. Simmer until reduced to 3/4 cup liquid. Remove from and heat whisk in cream & milk. Return to heat.
Mix cornflour with 1/3 cup water. Whisk into sauce. Thicken. Stir in mustard, parsley and Worcestershire sauce. Simmer briefly. Stir in veg and chicken.
Remove from heat. Stir in cheese.
Lightly grease pie pan. Line with one sheet puff pastry. Pour in filling. Cover with second sheet and press seam together with fork, remove excess pastry. Cut little slits in the top to allow steam to escape. Brush with egg. Bake for 30-35 minutes. Cool for 10 minutes. Serve.
Recommended Wine Pairing: Chardonnay