Chicken Pot Pie

Fri, 13 January 2017

If you are feeling peckish in the kitchen this morning we are making a chicken pie with chef Joe Shannon.

RECIPE

Ingredients

4 pieces chicken (thighs and Drumsticks)
8 peppercorns
½ onion
1 bay leaf
500ml milk (enough to cover chicken pieces)
6 rashers of smoked streaky bacon, cut intosmall dice
40g butter
2 leeks, sliced into ½ inch discs
½ onion diced
½ carrot peeled and diced
Splash white wine
3 tbsp plain flour
3 tsp Irish mustard
2 x 375g/13oz packs of puff pastry
1 egg, beaten, for glazing
parmesan, grated, for topping

Method

Pre-heat the oven to 200C/400F/Gas 6.

In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked. (Very important that chicken is cooked fully through or to a core temprature of 75c)

Meanwhile, fry the bacon in the butter. Add the sliced leeks, carrots and onion and allow to soften.

When the chicken is cooked remove from the milk and flake the chicken meat into a bowl and then add to the pan with the leeks.

Add the flour and cook through for two minutes before adding the milk through a sieve to remove the peppercorns and bay leaf. Add the  mustard and the wine. Stir constantly to make a thick sauce.

Roll out the sheets of puff pastry to a rectangular shape at a pound coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.

Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top. Bake in the oven for 35-45 minutes.

Watch Joe make the recipe here: