A Really Lush Chicken Pie
I really got into my comfort food this week with the colder weather and the kids back to school! I have a slight obsession with ‘The Perfect Chicken Pie’ leading me to constantly change and experiment to improve my chicken pie. This one proved to be really lush!
4 Chicken Breasts, cut into small cubes
1 Leek, green bits removed and the White bit finely chopped
2 Large Carrots, peeled and finely chopped
1/2 Head Broccoli, stalks removed and cut into nice small florets
250ml Double Cream
A Large Splash of White Wine
200ml Chicken Stock
Ready Rolled Puff Pastry bring this to room temperature to prevent cracks
Maldon Sea Salt and Black Pepper
2 rounded tbsp Plain Flour
Heat oven to 180c
Start by prepping your carrots and broccoli. Either steam or boil them until they are both slightly soft. Drain and set to one side.
In a large heavy pot, heat the butter and when melted add the leeks and cook for around 5 mins until nice and soft.
Add the chicken and cook for another 5 mins until just beginning to brown.
Add the wine and bubble for a couple of mins.
Add the flour, stir well and on a medium heat cook for a couple of minutes.
Add the chicken stock stirring continuously, on a medium heat let it cook for another 5 mins.
At this point, add the double cream and the prepared carrots and broccoli.
Bring to the boil and then turn down to a gentle simmer for about 7 mins.
At this point, it should be of a nice suitable consistency.
Pour into an oven proof dish that is a suitable size for both the sauce and pastry. Leave to cool.
Put on your pastry top and brush with the egg yolk.
Put into the oven for around 35 mins until the pastry is golden.