Posts Tagged ‘chicken pie’

January 31st, 2010

Chicken and sweet leek pie Category: Recipes

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Tonights dinner wasn’t something I’d normally make when trying to eat more healthily, but I am participating in a forum monthly challenge and this months recipe certainly made Anthony smile. In fact, anything with sausages makes Anthony happy. The recipe is taken from Jamie’s Dinners – I halved everything to make dinner for two but even they were extremely generous portions.

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Ingredients

Serves 4

  • Olive Oil
  • 2 knobs butter
  • 4 chicken breasts, cut into chunks (Mr Oliver uses 1kg/2lb 3oz boned and skinned chicken legs, cut into pieces)
  • 2 medium leeks, trimmed, washed and sliced into 1cm pieces
  • 2 carrots peeled and roughly chopped
  • 3 sticks of celery finely sliced
  • A small handful of thyme, leaves picked
  • 2 tablespoons of flour
  • 1 wineglass of white wine
  • ½ pint milk
  • s&p
  • 225g good pork sausages
  • 1 x 500g pack of all butter puff pastry
  • 1 egg

Carry on reading & leave a comment…

August 18th, 2007

Creamy Chicken Pie Category: Recipes

I’ve been wanting to make a pie for so long now, but as I don’t cook much meat I’ve kind of put it off and my new Nigella pie dish has been patiently waiting in the cupboard.

Well last night we where in Tesco & I picked up Olive magazine and some corn fed chicken breasts. And it just so happened Olive contained the kind of pie recipe I’ve been craving.

Ingredients

  • Chicken breasts
  • 8 shallots – 6 whole, 2 sliced
  • 100g creme fraiche
  • 2 1/2 Tablespoons sherry vinegar – I’d probably use a touch less next time
  • 75 ml white wine
  • Small bunch chopped tarragon
  • 1/2 teaspoon cornflour mixed with 1/2 tablespoon water
  • 1 tablespoon olive oil
  • Ready rolled puff pastry

How to Do It

  1. Heat oil in pan
  2. Cut chicken into chunks & brown in heated oil
  3. Once brown remove chicken & add all the shallots and cook for 8 minutes
  4. Add vinegar & cook until reduced by half
  5. Add chicken, wine, creme fraiche, tarragon & cornflour mixture – cook for 5 minutes
  6. Add mixture to pie dish & cover with puff pastry (cut to just larger than the pie dish)
  7. Cook for 25-30 minutes on 180°c
  8. Let pie cool for 5 minutes before serving

Enjoy!