Creamy Chicken Pie
Prep Time:
40 minutes
Cook Time:
40 minutes
Serves:
4
Level:
About the Recipe
Ingredients
2 Leeks, sliced and cleaned
1 Carrot, diced
1 stalk Celery, diced
2 cloves of Garlic, minced
Olive Oil
1 tbsp Butter
Salt and Pepper
4 Chicken Thighs
500ml Chicken Bone Broth
2 tbsp Flour
300ml Cream
1 tsp Dijon Mustard
1 cup Peas
Shortcrust Pastry (savoury)
Egg wash
Preparation
Preheat oven to 180℃
Add the Leeks, Carrots, Celery, Garlic, Butter and Olive Oil to a large pot. Cook on medium until soft, add a generous amount of Salt and Pepper. .
Prepare the Chicken Thighs into roughly 2cm cubes (or smaller if you want a less chunky pie).
In a separate pan, cook the Chicken Thigh until browned on all sides.
Add the vegetables and Chicken together with the Bone Broth.
With a small bowl remove some liquid from the pot and mix the Flour into the liquid making a paste. Add back into the pot and stir well.
Add Cream, Mustard and Peas, turn off the heat and let cool while you prepare the pie Pastry.
Using your desired shape and depth of pie dish, blind bake the base and sides of the pie’s Pastry. 10 minutes in the oven will usually be sufficient.
When the base is ready, spoon in the creamy pie filling, add the Pastry “lid”, prick some holes in the Pastry and paint the Egg wash over the pie. Bake for 40 minutes.
Let rest for 20 minutes and then enjoy!