• CHICKEN & BACON PIE Oil for frying 2 large skinless chicken breast, diced or 500g chicken mince 1 onion - chopped 300g bacon - chopped 3Tbsps flour 1/2cup milk 1/2cup cream 1Tbsp fresh thyme leaves or 1/2Tbsp dried thyme Salt and freshly ground pepper A packet of flaky pastry Milk to glaze Make the filling by heating a little oil in a frying pan. Add chicken, bacon and onion and brown. Add the flour and cook stirring constantly for 1 min. Add the milk, cream and thyme and cook stirring until the mixture comes to a simmer and thickens. Line the base of the tin with pastry sheet allowing a little to overhang. Spoon the filling in to fill the pastry case. Brush the edges of the base with milk and apply top pastry. Press the top onto the bottom using the fork and then trim excess pastry. Brush pastry surface with milk. Bake in an oven preheated to 200C for 35mins or until pastry is golden brown This is simple but to die for! So yummy!
Quote hooksie60 (173 )9:47 pm, Thu 5 Jan #10
unknowndisorder,
Oct 17, 7:46am
Oops forgot to say, change the search criteria to last year, and there's lots more recipes to browse through :)
daisyhill,
Oct 17, 7:47am
Somerset Chicken and Cider Pie recipe (from Food magazine Aug 2012)
2 tablespoons oil 2 boneless and skinless chicken breasts, sliced or chopped into small pieces 1 leek, sliced lengthways and finely chopped 1 medium apple, peeled, quartered, and sliced 1 carrot, peeled, sliced lengthways and sliced 2 tablespoons plain flour 300 ml apple cider 1 teaspoon chicken stock powder (or a crumbled stock cube) half teaspoon each: dried thyme, mixed herbs 2 tablespoons wholegrain mustard salt and pepper to taste flaky puff pastry for bottom and top of pie beaten egg or milk to glaze
Heat 1 tablespoon of oil in a large frypan and fry the chicken pieces until sealed, then empty chicken into a different container and set aside.
Add the remaining oil to the pan and fry the vegetables and apple on a low heat until the leek is soft.
Add the chicken back in, stir in the flour, mix well.
Add the cider, stock, herbs, and mustard, and mix well.
Simmer until the liquid is almost all gone.
Season if required.
Set aside to cool.
Preheat the oven to 210c. Grease the pie dish and line it with pastry. Add the cold filling and cover with more pastry. Brush with milk or egg to glaze.
Bake for 35-40 minutes until golden and crisp.
SERVES 4
fendi3,
Oct 17, 7:49am
Google Delia Smiths chicken and leek pot pie as is the most delicious recipe!
antoniab,
Oct 17, 8:02am
Pastry: 280g plain flour 1/2 tsp salt 180g butter, at room temp but not squishy, diced 1-1/2 cups grated vintage cheddar cheese 1 small free-range egg yolk beaten with 70ml chilled water
Filling: 1 medium leek 1 medium onion, peeled & chopped 1 medium carrot, peeled & thinly sliced 2 cloves garlic, peeled & crushed 3 Tbsp butter 2 fresh bayleaves 1 Tbsp thyme leaves 150g free-range shoulder bacon, trimmed & roughly chopped 750g skinned & boned chicken thighs, trimmed & cut into large chunks (hmm, no mention of free-range here) 3 Tbsp plain flour 1 cup chicken stock 1/2 tsp salt 1/2 cup creme fraiche 1 small free-range egg
method to follow :)
antoniab,
Oct 17, 8:03am
1. Put flour & salt in bowl of food processor & drop in the butter. Process briefly until the mixture looks like coarse breadcrumbs. Add cheese & process for a few seconds until it is evenly distributed. With the machine running, pour in the mixed egg yolk & water & process until it forms a ragged looking dough in large clumps. Turn dough onto a clean, lighly floured board & knead together into a ball.
Wrap in plastic wrap & refridgerate for 30 minutes - but NO LONGER or dough will harden and be difficult to roll out.
2. On a floured surface, roll dough into a large round big enough to generously cover a 24cm dish. Chill again. Preheat oven to 180C fanbake.
3. For the filling, trim leek, discard outer leaf, wash, shake, then cut leek into rounds. Put leek, onion, carrot & garlic in a large frypan with 1 Tbsp butter. Cook gently for 10 minutes. Add bayleaves & thyme & transfer to a large plate.
4. Increase heat under pan, add 1/2 Tbsp butter and when sizzling, add the bacon. Cook until lightly browned, then transfer to vegetables on the plate.
wipe out pan and reheat to medium-high. Quickly toss chicken with flour. Add 1-1/2 Tbsp butter to pan and when sizzling, add chicken. Brown well on on side, turn, then pour in stock. Bring to a bubble, season with the salt & black pepper to taste. Return vegetables and bacon to pan. Swirl in creme fraiche.
5. tip contents of pan into a 24cm deepish pie dish or shallow caserole. Cut a large wide strip of pastry and press this onto the dampened edge of the pie dish (it doesn't matter if it is joined in several places). Dampen the top of the pastry strip, then put the rolled-out pastry on top and press onto strip of pastry. Trim off excess, then roughly crimp the edges. Make a hole in the middle of the pastry with a skewer to let steam escape.
6. Break egg into a small dish, discard half the white. Beat lightly with a fork, then brush onto pastry. Put pie in oven with a baking sheet underneath dish in case of spillage. Cook for 30 minutes, or until pastry is golden. Serve hot.
antoniab,
Oct 17, 8:04am
^^^This recipe is amazing!^^^ many thanks once again for unknowndisorder for taking the time to type it out for me. I also added 1Tbsp wholegrain mustard and used lite sourcream instead of creme frache
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