Winter brings with it the excuse to cook hearty, warming dishes and this chicken pie is certainly no exception. It’s a relatively straight-forward recipe and she definitely feeds the crew. The saucy centre of the pie also means that it’s a great dish for freezing (although you lose the puffiness of the pastry; but it still tastes fine), so you can be reassured that none of it will go to waste.
- 1 T oil
- 1 onion
- 850 g chicken
- 250 g bacon
- 1 leek
- 2 garlic
- 1/3 c flour
- 2 c chicken stock
- 1 c peas
- thyme (fresh if possible)
- 375 g puff pastry
- 1 egg, whisked
- Cook the chicken. I usually do this by boiling the chicken in a pot of water for a few hours, until the meat basically falls away from the bone. Alternatively, if you are using chicken breast or thigh, chop it into pieces and stir fry it quickly (don’t over-cook it, because it will continue cooking once it’s in the pie).
- Add the bacon, garlic, onion and leek to a heated pan for approximately 5 minutes.
- Add the flour and cook for 30 seconds.
- Remove from the heat and stir in the stock.
- Add the chicken and thyme for about 8 minutes or until the mixture starts to thicken. Add the peas.
- Once it reaches a boil, season with salt and pepper and then cool.
- With the oven on 220°C, put the mixture into an oven dish and cover generously with the pastry. If desirable, you can line the entire dish with pastry, just make sure you grease the dish first.
- Brush the pastry with the whisked egg and bake until golden.