The recipe below is for an eight-persons pie. So double the recipe or you can split this recipe into two pie dishes with each dish for four persons. When you make two pies freeze the second one without cooking the pastry. Wrap it in cling film and remove from the freezer for at least 40 minutes before baking.
Ingredients
- 4 breasts of chicken or roasted chicken pieces
- 500g shortcrust or puff pastry
- 1 egg beaten
- 750ml chicken stock
- 300g cooked ham (cut into thick cubes)
- 2 sweet potatoes peeled and diced
- 4 sprigs fresh thyme
- 2 carrots peeled & diced fine
- 2 cloves garlic sliced
- 1 onion diced
- 8 mushrooms halved
- 250ml cream
- 100ml white wine
- 20 ml rapeseed oil
- 50g butter
- 50g plain flour
- Fresh parsley
Method
- Preheat Oven to 180 °C.
- Using a thick based pot melt the butter in the oil and sweat the onions, garlic and mushroom for a few minutes.
- Add the carrots, potatoes, half the thyme. Then add the chicken and cook the chicken pieces without colouring them too much.
- Add the wine and allow it to reduce for three minutes then add the flour and combine. Add the stock and allow the sauce to thicken by simmering on a low heat.
- Once the sauce thickens add the cooked ham followed by the cream and allow the sauce to simmer until the vegetables are soft and chicken is cooked. Stir frequently.
- Roll out the pastry by dusting the table with some flour. Add chopped parsley to the pie filling and remove from the heat.
- Spread the mix into Place the pastry on top of the pie and bake in preheated oven for 30 minutes until golden in colour.
Brian's Top Tip: Replace the ham with bacon and feel free to add some peas.
