1.3 kg free range chicken
300g baby button mushrooms
3 x medium cloves garlic
2 x medium leeks
3 x medium shallots
175ml glass dry white whine
120ml double cream
400ml chicken stock
2 x teaspoons/1 cube veggie stock
2 tablespoons plain flour
2 x knobs of butter
packet of fresh thyme
2 good pinches dried rosemary
1 x Puff Pastry block 500g
Entered by Sophia Kearney on 03/01/2014
My Dads perfect Chicken pie. Nothing better on a cold rainy Sunday that this with some sweet potato mash and greens
- Pre-heat oven to 240C. Take the chicken out of the fridge 30 minutes before cooking. Baste the skin using your hands with a small amount of olive oil, salt and pepper.
- Place half of the packet of thyme inside the chicken and a few sprigs in the tray.
- Place the chicken in the pre-heated over, immediately turning the temp down to 200C. Cook for 60 minutes.
- Chop the leeks, shallots and garlic finely. Add to a pan with a knob of butter, drizzle of oil and sweat, stirring occasionally until REALLY soft and lightly browned. Season with S+P whilst cooking.
- Halve all the mushrooms and saute in a separate pan with salt, pepper, drizzle of oil and a knob of butter until they reduce right down and almost caramelise in the pan.
- Once the leek mixture and mushrooms have reached desired consistency, take off the heat and leave to cool.
- Take the chicken out after one hour, check juices run clear and remove from pan. Place on wooden board and leave to cool, covered in foil.
- Take the chicken pan with juices still in, skim off the fat if there is any and add the white wine, more thyme leaves (not sprigs), dried rosemary. Stir for a minute or so and scrape any dark bits off the pan into the sauce.
- Add the cream, chicken stock, veggie stock powder and plain flour. Reduce down, seasoning to taste and add a touch more cream/stock if you prefer a little saucier.
- Pick ALL the chicken off the carcus, shred with fingers and add to a bowl.
- Layer the chicken, mushrooms, leek mixture into a 30cm by 23cm baking dish and evenly distribute the sauce over it.
- Roll out the puff pastry so it just fits over the dish and can be pulled over the sides, should be thickness of approx 2 pound coins.
- Bake for approx 40 mins in a 220C pre-heated oven until pastry is risen and golden.