I made this on a very, very snowy weekend and it was the ultimate comfort food cuddle. Crispy flaky pastry, oozy creamy sauce and slow cooked chicken. Heaven. It’s actually a bit of an adaptation on previous recipe you can find here for my Wintery Chicken Casserole – I just omitted the pasta (y’know, double carbs) and used the stock to make a thick sauce. I wish I could make my own flaky pastry but sadly, I’m really not gifted in the baking department, so this recipe features ready-made puff pastry. You could also use shortcrust, but puff is my favourite.
I hate my worktop btw.
I put a heart on it, obvs, because I REALLY heart pie. Also yup, that’s my pjs in the background.
I served this with winter greens (purple sprouting broccoli and kale) but you could easily up the stodge with some mash, which would be really good with that creamy sauce. This is such a good cold weather dish I feel warm even writing about it! Recipe after the jump 🙂
Warming Chicken, Ham, Leek and Mushroom Pie
Serves 2 with leftovers
- 2 chicken thighs
- 2 chicken breasts
- 250g pancetta
- 1 large leek
- 250g chestnut mushrooms
- 2 cloves garlic, minced
- 4 tbsp plain flour
- 500ml chicken stock
- 50g butter
- 1 bay leaf
- 100ml milk
- Handful sprigs of fresh thyme
- Salt and pepper
- 1 egg, beaten
- Olive oil, for frying
Preheat the oven to 180 degrees. Chop the leeks into large chunks and slice the mushrooms finely. Skin the chicken thighs but leave them on the bone, and ue half the flour to coat the chicken on all sides and shake away any excess.
Brown chicken on all sides in a little olive oil and then set to one side. Fry off the pancetta and set to one side. In a large oven proof pan, wilt down the leeks and mushrooms for 3-4 minutes or until slightly browned and then reintroduce the chicken and pancetta before adding the garlic.
Pour over the chicken stock and then add the bay leaf and thyme before covering and putting in the oven for 2-3 hours or until the chicken is falling off the thigh bones.
To make the sauce, melt the butter and the flour in a saucepan to make a roux and then add the milk, whisking well to avoid any lumps. Gradually add ladles of the stock until you reach the desired consistency, I like mine pretty thick but you might prefer a runnier sauce.
When pie time is nigh, drain the chicken and vegetables from any remaining stock an arrange in the pie dish. Stir through the sauce and then top with the ready made pastry sheet, crimping it around the dish. Add a few air holes and then egg wash all over for a nice shiny finish.