Now that the weather is a bit cooler there is nothing better than sitting down to a warming pie on an October evening. This Yorkshire Dales Kitchen Chicken Pie Recipe is really easy to follow and makes the perfect family dinner. The pastry top was really light which was a perfect with the creamy chicken and mushroom filling. I served my version with lightly sautéed baby potatoes and peas.
From a timing perspective, I find it easier to make the pie and make the remainder of the meal whist the pie is cooking. You can always use pre-cooked roast chicken meat or roast your chicken the day before to save time.
1 x Large chicken, roasted.
400g ready-made shortcrust pastry or if you prefer to make your own.
1x egg, beaten.
1x large white onion, peeled and finely chopped.
1 x bayleaf.
1 x tbsp. olive oil.
100ml made up chicken stock.
75g x butter.
2 x tbsp. plain flour.
400g’s mixed mushrooms (such as Chestnut and Portabello work well), roughly chopped.
150 ml white wine.
150 ml double cream.
Salt and black pepper.
1 x Large pie dish.
Preheat the oven to 220°C / Gas Mark 7.
Remove the meat from the roasted chicken and set aside.
Heat the oil and the butter in a large pan add the onion and cook over a medium heat until they are soft, not browned. Add the flour and mix well. Turn up the heat and add the mushrooms and cook for 3-4 minutes.
Add the chicken stock and cook on a high heat until the stock has reduced by half. Add the wine and bring to the boil, reduce the heat and all to simmer for 5 minutes.
Add the cream and season well. Add the chicken meat, tarragon leaves and mix well.
Pour the mix into the pie dish.
Roll out your pastry and cover the pie dish leaving a good 2cm over the edge, crimp the edges with your fingers.
Brush the top with the egg and place in the oven on the middle shelf.
Bake for about 30 minutes or until the pastry is crisp and golden.
Remove from the oven and allow to cool slightly before serving.
For the sauté baby potatoes:
Boil the baby potatoes until a knife easily slides through them, about 20 minutes. Drain and slice them in half.
Melt the butter in a deep-frying pan over a medium heat. Add the potatoes and fry until they are golden brown on all sides. Keep turning the potatoes in the pan so you get an even coverage.
For the peas simply place in a microwaveable dish, cover with water and microwave on full power for 5 minutes or longer until they are soft.
Serves a family of 5.