This is a lovely, filling chicken pie – an ideal weekday family supper that uses up the leftover chicken from Sunday lunch. You could make your own pastry and you could also make your own stuffing but leaving the recipe this way, means it’s quite effortless and really scrummy: perfect comfort food for a chilly winter’s evening.
Question: what else can I stuff into pastry toppings……? Time will tell, I’m sure!!!
Serves 4 – 6
What you need…
1 x 1 litre pie dish, buttered
for the stuffing
1 x 110g pack sage and onion stuffing mix
Knob of butter
Small handful fresh sage leaves, chopped
8 walnut halves, chopped
for the filling
200ml hot water from the kettle
1 chicken stockpot (I use Knorr)
1 onion, sliced thinly
50g plain flour, plus extra for dusting
125ml single cream
500-600g cooked chicken (about 4 chicken breasts) chunked into bite-sized pieces
200g mushrooms, washed and sliced
2 tablespoons fresh parsley, chopped
320g ready-rolled puff pastry
1 egg, beaten
Sea salt and black pepper
What to do…
Preheat your oven to 190°c / 375°f / gas 5.
Make the stuffing as per the instructions and then stir in the butter, sage leaves and walnut halves until they’re evenly incorporated. Set aside to cool.
Make up chicken stock by using a balloon whisk to help dissolve the stockpot into the hot water. Set aside.
Now to the filling: melt the butter in a large saucepan over a moderate heat, add the onion and cook for 10 minutes until soft.
Mix in the flour and then add the stock and cream. Bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the chicken chunks, mushrooms and parsley and season with salt and pepper. Transfer to your pie dish and set aside.
On a lightly floured surface, roll out the pastry so that it is double the size of your pie dish. Spread the cooled stuffing over half of the pastry, folding the other half over the top of it so that you have a layer of stuffing in the middle. Roll out again so that it’s just a little bigger than your pie dish.
Brush the rim of your pie dish with beaten egg and then place the pastry over the pie. Fork the edges and make a hole in the middle to allow the cooking steam to escape. Trim off any excess pastry from around the sides. Brush the pastry with beaten egg and pop in the oven for 35 minutes and until the pastry is a rich, golden brown.
Serve your wonderful pie just by itself, with gravy or naughty potatoes. I don’t think any healthy greenery should be added to the plate – this is comfort food after all!
Very easy and relaxing to make.