This is Buddhas Favourite Chicken pie. I don't eat meat personally but find something about making this pie quite satisfying.....
INGREDIENTS
Puff Pastry
50g butter
2 tablespoons olive oil
1kg chicken thigh fillets, chopped coarsely
3 rashers bacon, chopped coarsely
1 large leek, sliced thinly
1/3 cup (50g) plain flour
2 cups (500ml) chicken stock
1 egg yolk, lightly beaten with 2 tablespoons water
METHOD
Heat butter and oil in large saucepan. Cook chicken in batches until golden brown set aside
Add bacon cook for 1 min then add leek to the same pan cook until bacon is crisp and leek softens. Return chicken to pan add the flour cook stirring for about 1 minute. Scrape your spoon along the bottom of the pan to loosen up the flavours and add the stock gradually stirring continuously when it reaches the boil reduce the heat and simmer uncovered for about 10 mins or until chicken is cooked through. take off the heat and place in another bowl to allow the mixture to cool to room temperature.
Preheat oven to 220°C
when mixture has cooled, Line your pie dish with the puff pastry, spoon the mixture into pie dish and cover with pastry. Cut 3 incisions into the top of the pie to allow steam to escape.
Brush top with egg wash. Bake in pre-heated oven 40 minutes or until pastry is golden brown and pie is heated through.
INGREDIENTS
Puff Pastry
50g butter
2 tablespoons olive oil
1kg chicken thigh fillets, chopped coarsely
3 rashers bacon, chopped coarsely
1 large leek, sliced thinly
1/3 cup (50g) plain flour
2 cups (500ml) chicken stock
1 egg yolk, lightly beaten with 2 tablespoons water
METHOD
Heat butter and oil in large saucepan. Cook chicken in batches until golden brown set aside
Add bacon cook for 1 min then add leek to the same pan cook until bacon is crisp and leek softens. Return chicken to pan add the flour cook stirring for about 1 minute. Scrape your spoon along the bottom of the pan to loosen up the flavours and add the stock gradually stirring continuously when it reaches the boil reduce the heat and simmer uncovered for about 10 mins or until chicken is cooked through. take off the heat and place in another bowl to allow the mixture to cool to room temperature.
Preheat oven to 220°C
when mixture has cooled, Line your pie dish with the puff pastry, spoon the mixture into pie dish and cover with pastry. Cut 3 incisions into the top of the pie to allow steam to escape.
Brush top with egg wash. Bake in pre-heated oven 40 minutes or until pastry is golden brown and pie is heated through.
SERVE!
unfortunately something I have not yet mastered is serving up my pie, the puff pastry makes life difficult but hey nothing wrong with it looking homemade!
2 comments:
although i havent made this pie i have as you know just recently taste tested it! i cant believe how quickly you whipped it up too!
and very filling! steve didnt want any dinner as he was still full from your lovely lunch!
thanks babe! man I think I am turning into a martha stewart...it scares me! hahahahahaha i will put the pesto recipe up too
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