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  4. Nidderdale Chicken, Mushroom, & Celeriac Pie

Nidderdale Chicken, Mushroom, & Celeriac Pie

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

Ingredients

  • 4 Chicken Legs, Skin On & Bone In
  • 10ml Light Olive Oil
  • 100g Bacon Lardons
  • 1 x Large Diced Onion
  • 200g Diced Celeriac
  • 200g Quartered Chestnut Mushrooms
  • 1 Bay Leaf
  • Small Bunch of Picked & Chopped Tarragon
  • 20g Plain Flour
  • 20g Butter
  • 100ml Single Cream
  • 300ml Chicken Stock (Reserved From the Poached Legs)
  • 500g All Butter Puff Pastry
  • 1 Beaten Egg
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Method

  1. Poach the chicken gently in the stock alongside any trim from the celeriac and onions plus the bay leaf for approximately 30 minutes.
  2. Remove from the heat and cool to room temperature, then carefully pick the meat away from the skin and bone.
  3. Pass and reserve the poaching stock.
  4. Heat the oil in a large, non-stick frying pan, sauté the onions, celeriac, bacon and mushrooms until glazed and tender and keep to one side
  5. Add the flour and butter into the pan and cook, stirring, for 1 minute. With the pan on a medium heat, gradually stir or whisk in the stock, followed by the cream, then add the picked chicken, garnish and tarragon back to the pan.
  6. Bring to the simmer, seasoning with salt and ground white pepper
  7. Spoon the filling into a large pie or baking dish (approx. 20 x 30cm) with a lip and leave to cool.
  8. Heat oven to 200°C/gas 7.
  9. On a floured surface, roll the pastry to the thickness of 8 mm.
  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.
  11. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
  12. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
  13. Serve with mashed potatoes or home made chips.

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