Chicken Pie

6 chicken thighs from Hudson Meats
1 pastry sheet from Hudson Meats
600ml stock (chicken stock from Hudson Meats mixed with water)
3 cloves finely chopped Organic Bellingen garlic from Hudson Meats
¼ cup Dijon mustard from Hudson Meats
150ml thickened cream
2 tbsp butter
3 tbsp olive oil
1 leek finely sliced
1 onion finely diced
200g brown mushrooms sliced
5 sprigs thyme
¼ cup all purpose flour
1 egg
1 tsp whole black peppercorns
2 tsp salt
½ tsp black pepper

 

Method

  1. Add 1 tbsp olive oil to a pot on medium high heat. Add chicken thighs and season with 1 tsp salt and pepper. Sear each side until slightly browned (3-4 minutes on each side). Lower the heat to medium and pour stock. Bring to a boil.
  2. Remove chicken from pot after 20-25 minutes and dice chicken into bite sized pieces. Reserve stock.
  3. Add butter and olive oil to a saucepan. Add garlic, onions and leeks. Once softened and cooked through add mushrooms. Cook until mushrooms are golden brown.
  4. Add flour and mix well. Pour in reserved chicken stock, Add thyme and diced chicken, mix well. Add cream and Dijon mustard.
  5. Bring to a boil and season with salt and peppercorns.
  6. Pre-heat oven to 200C
  7. Pour chicken pie filling to a baking dish. Lay the pastry on top, trim excess from the sides and then seal the edges. Make two small slits in the centre of the pie.
  8. Brush pastry with beaten egg.
  9. Bake pie for 20 minutes. Reduce heat to 180C and bake for further 10 minutes or until golden brown. 

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