Chicken in Pie

The boyfriend requested pie.  Cause we’re on health I decided to make pie with pastry only on the top.  I care about our hearts.

This pie is chicken with leek and mushroom.  It’s bloody good.

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Get yourself together:-

a sheet of pre-rolled puff pastry.  use Jus-Rol.  I am not paid to say that, it’s just the best.

tray of chicken thighs, boned

tray of mushrooms (I used chestnut, I like them)

four smallish leeks, or three medium

butter

flour

bout 500ml of chicken stock

thyme (I wanted tarragon but bloody Waitrose had none, so I had lemon thyme.  Was quite nice)

egg for glazing

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Get yourself a wine cause it’s Friday.  Or any other day of the week but for me it’s cause it’s Friday.

Don’t look too happy, people will talk.

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Finely slice the leeks, chop up the mushrooms if they need chopping, and chop the chicken into chunks.  See above for reference.  S’not rocket science, is it?

No.

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Fry off the chicken in those annoying batches.  Put to one side.

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Then fry off the leek and mushrooms for 3-4 minutes or so, till they soften.  Put in a bowl, to one side.

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Melt a tablespoon of butter in the pan, then add a tablespoon of flour.  Whisk it into a paste, cook off for a minute or so (if you don’t do this cooking off bit your sauce will taste like flour and it’ll be all your fault).  Pour in a bit of the warm stock and whisk.  Then pour in a bit more and whisk some more.  It’ll look like the above at some point. Panic not.  Continue with the whisk-stock-whisk-stock process till all the stock has been added.

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Keep whisking till it thickens to a point that you’d be happy to eat in some kind of pie-type foodstuff.  Bit thicker than demonstrated above, ideally.

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Put the chicken and leeks and mushrooms back in, along with the herb of your choice.  It should be pretty well salted from the stock but a good round of cracked black pepper at this stage will do you no harm at all.  Cook it over the heat for a few more minutes to combine.

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Pour into your pie dish.  I am sure this will work as a pie with pastry top and bottom and if you do that then line the greased dish with your pastry and chill in the fridge for a bit before putting the cooled filling in.  I threw in the hot mix as-is cause we’re going pastry-free when it comes to bottoms tonight.

The bird thing is for letting the steam out when it cooks.  I’m using it cause I have it.  If I didn’t have it I’d just cut some holes in the top of the pastry.  Tech.

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Holes like this.

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Lay the puff  pastry over the top of the pie dish and decorate as you fancy.  The above crust-crimping technique is how it goes in my family.  Delicate, huh?

Put in a pre-heated oven at Gas Mark 6 for around 30 mins or so.

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You may be driven to further bad-tempered drink due to your bloody shit oven.

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Your bloody shit oven that requires foil-based shennanigans such as the above.

Anyway, it’ll come out good, I promise.

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See?  The filling is well yum.  We ate it with broccoli and new potatoes.  The bird thing died, obviously, from hot oven burns.

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This is Zombie Dog.  She will eat your face, and then your soul.

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3 thoughts on “Chicken in Pie

  1. Ugeine says:

    Good read, mind if I ask what the foil was for? My oven’s proper rubbish as well, and that might help.

  2. Ugeine says:

    Aaah, fair enough. Cheers.

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