Free Range Herb-Fed Oscar Chicken Pot

  • Prep time
  • Difficulty easy
  • Serves 6
chicken pork and mushroom pie with celery

Ingredients

  • 550g Cooked chicken, teased by hand to bite sized pieces ( I used Edward Wilkinson’s Herb Fed Chicken and like to use a half breast meat, half dark meat mix)
  • 1 large leek finely sliced
  • 250g brown cap mushrooms, finely sliced
  • 3 large tablespoons of plain flour
  • 50mls hot chicken stock
  • A knob of butter
  • A glug of olive oil
  • 1 tablespoon of half fat crème fraiche
  • 375g all butter pastry sheet
  • Salt and pepper for seasoning
  • Beaten egg and milk mix for brushing pastry
  1. Pre-heat oven to 190°C, Gas 5.
  2. Add butter and oil to heavy based pan and sauté sliced leeks and slice mushroom together on a low heat until soft but not coloured.
  3. Gradually add plain flour taking care to mix thoroughly.
  4. Gradually pour in hot stock, stirring carefully and letting mixture simmer until you have a thickish sauce.
  5. Add chicken pieces to sauce mix and season to taste.
  6. Allow to cook for a further 5-8 minutes.
  7. Turn off heat and stir in crème fraiche.
  8. Spoon the mixture into a pie dish. Roll pastry sheet over pie dish, allowing it to hang casually over the sides. Brush carefully with beaten egg and milk.
  9. Make 4 small slits on top of the pie to let the steam out during cooking.
  10. Place in middle shelf of oven for 25-30 mins until piping hot and golden brown.

Gaynor's Tip: If you don't have a traditional pie dish you can easily make a funnel out of thick tin foil by rolling it into a short tubular shape around your finger.