Spring chicken pie recipe I LOVE a pie, and this one used every part of a whol…

Spring chicken pie recipe

I LOVE a pie, and this one used every part of a whole chicken too! You can just use boneless chicken and stock cubes alternatively. I added some wild garlic my mum kindly posted me as I have been unsuccessful finding it in London! Save this and recreate!

Ingredients (4 pies, or one large pie for 4 people):
1 small whole chicken
4 slices bacon, chopped into chunks
1 onion, finely chopped
3 cloves garlic, minced
2 large leeks, roughly sliced
2 sticks celery, finely diced
1 carrot, finely diced
4 sprigs thyme (or dried)
100ml white wine
3 tbsp creme fraiche
Salt and pepper
1 egg
1tbsp corn flour
1 sheet puff pastry

1. Season your chicken by rubbing 1tbsp oil, salt, pepper and thyme all over the skin. Roast at 180 for 1hr or until juices run clear. Cool for 30 mins then remove the meat, dicing it into chunks and setting it aside. Put all the bones and skin into a pot and fry with some oil. Add 1 onion quartered (skin on), and 1 carrot (quartered skin on). Cover with water and simmer until reduced to about 1/3. Taste it and simmer until you’re happy with the level of flavour (strong chicken). Sieve and set aside the liquid.
2. Put some oil in a pan on medium. Add the onions for 5 mins. Add the bacon, and fry until just getting crispy. Add the celery, carrot and garlic and fry for 5 more mins. Add the leeks and fry for 2 mins. Add 50ml wine and cook until nearly gone.
3. Set your oven to 180 degrees. Add stock and chicken to your pan and simmer for 5 mins. Add more water if needed, and season to taste. Add the creme fraiche. If the sauce needs thickening, you can mix the cornflour with a drop of water to a thin paste, add this slowly to the pie mix and stir in until thickened.
4. Divide your pie mix into 4 dishes about 1cm below the top. Whisk an egg. Lay your pastry over each one, pressing round the edges with a fork then cutting away the excess pastry. Brush with egg, then poke a knife through the middle of the pie for the steam to escape. Bake for 25 mins or until golden brown. Serve with mash and spring greens!

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