This pie is topped with a luscious herby crust.
Ingredients
Pie Filling
- 2 chicken fillets, diced
- 250g chestnut mushrooms, sliced
- 1 shallot, finely diced
- 2 garlic cloves, crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 100ml white wine
- 250ml cream
- 1 x tsp cornflour
- 1 tsp Dijon mustard
- Small handful fresh thyme
- Salt & black pepper
- 1 egg, beaten
Luxury Crumb Topping
- 50g breadcrumbs
- 30g parmesan, grated
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- 1 tbsp butter, melted
Pear, rocket, pine nut salad
- 1 bag rocket
- 2 ripe pears, sliced
- Parmesan shavings
- 3 tbsp pine nuts, toasted
Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tsp honey
- Salt & black pepper
Method
1. Preheat oven to 200°C.
2. Heat butter and olive oil in a pan.
3. Cook chicken until lightly golden. Remove and set aside.
4. Add shallot, garlic and mushrooms to the pan and cook until soft and caramelised.
5. Pour in white wine and reduce slightly.
6. Stir in cream, Dijon mustard and thyme.
7. Add cornflour.
8. Return chicken to the pan and season well.
9. Transfer mixture to an ovenproof dish.
10. Mix breadcrumbs, parmesan, herbs and melted butter together.
11. Sprinkle breadcrumb mixture around the edges or lightly over sections of the pastry for a luxury golden finish.
12. Bake for 25–30 minutes until deep golden and bubbling.
For the salad:
1. Toast pine nuts in a dry pan until golden.
2. Arrange rocket, pear slices and parmesan on a large serving platter.
3. Scatter over toasted pine nuts.
4. Mix dressing ingredients together.
5. Drizzle over salad just before serving.
