pie

A Really Lush Chicken Pie

A Really Lush Chicken Pie

Chicken pie image

Serves 4-5

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
50g Butter
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.

Beef and Mustard Potato Topped Pie

Beef and Mustard Potato Topped Pie

It is feeling a touch chilly for September making me want some lush, wholesome comfort food!  The combination of butter soft beef and a crispy potato topping is hard to beat!

image image image

Serves 4-5 people

1kg Beef Steak Pieces, cut into large chunks
2 tbsp Plain Flour
Maldon Sea Salt and Fresh Black Pepper
2 tbsp Rapeseed Oil
200ml Red Wine
400ml Beef Stock
1 Onion, finely sliced
2 Garlic Cloves, finely chopped
350g Chestnut Mushrooms, halved
2 Large Carrots, cut into 2.5cm pieces
3 Sprigs Thyme
2 tbsp Wholegrain Mustard
6 Large Maris Piper Potatoes, peeled and cut into 1cm thick circles
A Bit of Melted Butter for the top

Preheat the oven to 150C

Toss the beef and flour together in a bowl with some salt and black pepper.

Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.

Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

Cover with a lid and place in the oven for two hours.

Remove from the oven, check the seasoning and set aside to cool.

Remove the thyme.

When the beef is cool and you’re ready to assemble the pie, preheat the oven to 200C.

Transfer the beef to a pie dish, top with the circles of potato and brush with the butter.

To serve, place a large spoonful of pie onto each plate with some green beans alongside.

#autumnalrecipies #beefcasserole