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Introduction

Chicken Pot Pie was getting the red carpet treatment at the Academy Awards this week! Here is our version of this warming dish using our own award winning Herb Fed Chicken from Edward Wilkinson.

Method

  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.