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How to Cook Chicken & Pancetta Pie

  • 30 mins
  • 40 mins
  • medium
  • 4
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 500g free range herb-fed chicken thigh (skinless /boneless)
  • 100g Wood Smoked Lardons
  • 1 large white onion diced
  • 1 leek diced
  • 100g button mushrooms quartered
  • 20g flour
  • 25g butter
  • 100ml single cream
  • 300ml hot chicken stock
  • Handful of tarragon, chopped
  • Sea salt and ground white pepper
  • 400g short crust pastry
  • 1 egg yolk beaten with a little milk
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Method

  1. Place the flour and 20g of butter into a saucepan and cook over a medium heat, stirring for 1-2 minutes.
  2. With the pan on a medium heat, gradually stir or whisk in the stock, followed by the cream, then add the diced chicken.
  3. Bring to the simmer, season with salt and ground white pepper and cook gently for 12-15minutes.
  4. In a separate pan soften the onion in the remaining butter, then add the leek and finally the mushrooms, cooking until tender without any colour.
  5. Add this mix and the diced wood smoked lardons to the chicken mix.
  6. Remove from heat and chill, adding the tarragon when cool.
  7. Spoon the filling into a large pie or baking dish (approx. 20 x 30cm) with a lip, this can be done the previous day or in the morning ready to finish.
  8. Heat oven to 190ºc fan assisted or 200ºc for ovens without a fan.
  9. On a floured surface, roll the pastry to the 5-6mm thick.
  10. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help.
  11. Gently press the edges with your fingers and trim with a sharp knife.
  12. Make 3 slits in the middle of the pie to allow steam to escape.
  13. Brush lightly with egg to glaze, then bake for 30 mins until the pastry is golden brown.

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