| homestyle chicken pie

June 2, 2010

We made little versions of this pie a couple of Sundays ago after an exhausting weekend. When will we learn that staying out all night then working all day is just trouble? We only had enough energy left for pie. We ate them piping hot, straight from the oven, accompanied by cold beers. It’s not a sophisticated pie – there is carrot and corn in each bite – but it’s delicious in its humility. It’s what makes the pie so charming. The perfect end to a long week; a belly full of chicken and beer staved off thoughts of Monday morning.

Homestyle Chicken Pie

This is our friend Aaron’s recipe. He stole it from a restaurant where he worked in London. Sarah and I regularly entreat Aaron to make us this for dinner, but now that we have the recipe we can make it any time. Huzzah!

750g free-range chicken breast
2 tbsp plain flour
125g butter
1 leek, sliced thinly
2 cobs of corn, kernels sliced off the cobs
1 large carrot, diced into small cubes
half a litre of good quality chicken stock
250ml pure cream

for the Pastry (from Tessa Kiros’ Apples for Jam)

600g plain flour
1 tsp salt
400g butter, cut into cubes
2 free-range eggs, lightly beaten
100ml milk
4 tsp white wine vinegar
1 free-range egg
1 tbsp milk

Fry off the onion in a little olive oil, when translucent add the chicken and cook until golden. Add vegetables and stir through the onion and chicken. Add the hot chicken stock and a dash of cream. Simmer on a low heat.

While the mixture cooks prepare the roux. In a small saucepan on a low heat melt the butter, then add 2 tablespoons of plain (all purpose) flour. Mix over the heat until the roux comes away from the edges of the pan and is one mass.

Add the roux to the chicken and vegetables and stir through. The mixture should thicken over the heat.

While the mixture is simmering make the pastry. Put the flour in a large bowl with salt. Work in the butter with your fingertips until the mixture resembles fine sand. Add the eggs, milk and vinegar. Continue working the mixture until it comes together in a loose dough. Flatten it slightly, cover in clingwrap and refrigerate for an hour or so.

Preheat your oven to 180C. Grease a large dish.

Divide the dough into two, one part slightly bigger than the other. Roll out the bigger portion of pastry on a floured surface, to a thickness of about 5mm, then cut out a section to match the size of your dish. Carefully lower the pastry into the dish and press against the sides. Make sure that it’s big enough to hang over the sides a little. Spoon in your filling carefully. Roll out the other section of dough and place it over the top. Fold the edge of the first piece of dough over it so it seals, pressing gently.

Mix the extra egg and milk and brush the pastry. Bake until golden!

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comments

homestyle chicken pie: 14 comments

  1. Benjamin Law Says:

    THIS IS MAKING ME VERY HUNGRY.

  2. ESTHER EHER+++ Says:

    dude u need more pictures. at least one of the insides. come on, show us yr chicks. . .

  3. sarah Says:

    Ah ha. You need to USE YOUR IMAGINATION!! Heh. I reckon you get the feel by Romy’s words. And it would wreck EVERYTHING. x

  4. Temasek Says:

    This looks stunning! I can’t wait to try it out … especially the pastry.

  5. ellen Says:

    I made the beef version of this pie using the pastry, but found the pastry to be a little too buttery/crumbly. Perhaps I made it wrong but would it be ok to use normal puff pastry?

  6. sarah Says:

    Hi Ellen,
    Of course you can use puff, in fact, that’s what Aaron uses. The shortcrust recipe we have doesn’t have the same texture and flaky nature of Puff. But we like the ‘shortness’ and the crumbly. Good luck with the Chicken Pie, please let us know how you go! Sarah

  7. Blake Says:

    Tonight or tomorrow night…but in any event before the week is through, this is going to happen in my kitchen!

  8. Geneva Ace Says:

    Hi again…looks like I’m baking both pies today! Just a question about the roux – is it really 125g butter that you use? It seemed to not thicken and end up burning when i had it on a low heat. Also, when you say add a dash of cream is that when you add the 250ml or later? Thankyou! Geneva

  9. Andrea Says:

    it’s in the oven… boy am I excited!

  10. Andrea Says:

    And it was amazing! Thankyou

  11. Lara Says:

    I love this recipe! actually, there has been nothing on this blog that I havnt enjoyed making and eating. yum yum. thanks girls!

  12. Jess Says:

    Thankyou so much, this is a regular for rainy days and movie nights now. Soooo good!!

  13. Kat Says:

    Made two batches of these pies for friends yesterday, now making a third batch for dinner tonight! Really delicious recipe, and I’m using puff pastry too x

    Many thanks, girls!

  14. RIcky Says:

    Hi There.

    Onion? What onion? Took the liberty to add an onion to your ingredients list. Overall a yummy recipe, but from your normal reliable standard, this recipe wavered a litte.

    …’untill the roux is one mass’? Maybe for non kitchen types, a little more of a descriptive explanation here of this quite tricky technique could have been a little more helpful!

    But overall, it was a really yummy dish. We did pot-pie style with puff pastry tops, as we were short on time.

    Rick

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