Monday, 24 March 2014

Comforting Chicken Pie












I'm not sure why I felt the need to call this a comforting chicken pie. I've never met a chicken pie that didn't wrap me up in it's loving arms and tell me everything was going to be alright.



Comforting Chicken Pie
adapted from Jamie Oliver's Family Dinners
Serves 4

30g unsalted butter
1 tablespoon olive oil, plus a little extra
1 large brown onion, peeled and finely diced
2 medium carrots, peeled and sliced
1 tablespoon thyme leaves
Sea salt Flakes
Freshly ground white pepper
700g chicken breast fillets, cut into bite-size pieces
2 tablespoons plain flour
1/4 cup dry vermouth
2 tablespoons Dijon mustard
2 tablespoons cream
1 cup chicken stock
250g Italian pork sausages
1/4 cup frozen peas
1 sheet ready-rolled puff pastry
1 egg, beaten for egg wash

Preheat the oven to 200 C.

Put 1 tablespoon of oil and butter into a large saute pan or Dutch oven and add the onions, carrots and thyme and season lightly. Cook over medium-low heat for about 15 minutes until the vegetables have softened. Increase the heat to medium and add the chicken. Cook until the chicken is just done.

Sprinkle the flour over the chicken and vegetables and cook for about 2 minutes. Add the vermouth, stirring vigorously. Gradually add the chicken stock, stirring. Bring to just under boiling point, add the peas. Remove from the heat, add the cream and mustard. Check seasoning and adjust if necessary, remembering that the sausage meatballs will be highly seasoned. Pour the mixture into a pie dish and wipe the pan clean.

Remove the casings from the sausages, pinch off small amounts of the meat and roll into balls. Put the clean pan on a medium heat and add a little oil. Add the meatballs to the pan and fry until they are golden brown on all sides. Add them to the pie mixture.

Take the sheet of puff pastry and score it in a crisscross pattern with the back of  a knife. Brush the rim of the pie dish with the egg wash and top the pie with the pastry. Press the edges of the pastry onto the rim of the dish and crimp. Cut a small hole in the centre of the pastry to let the steam escape as the pie is cooking. Brush the pastry with egg wash and bake for 30 - 40 minutes, until the pie is golden.

18 comments:

  1. Gorgeous! On a cold rainy night, this pie would sure bring comfort to me and mine!

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    1. Nothing like a pie to make everything right Liz.

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  2. Ohhh this looks so cozy and delicious. Perfect family dinner!

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    1. Thanks Marie. It's about as cozy as it gets for dinner.

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  3. Totally got my attention with your taste in dijon mustard girl! Only the best. Have you ever been to the store in Paris? Mustard heaven! This looks so comforting, and since it's still cold out in Minnesota I could use this right about now. Confession, I have never made a chicken pie...SO sad to admit. Going to have to change that, huh? Thanks for sharing, saving this to make asap :)

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    1. Hey Kelly, thanks for stopping by. I didn't get to the store when I was last in Paris, but it's on my list for next time. They might have to remove me with power tools though at closing time.

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  4. So comforting! The addition of the sausage was a great idea!

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    1. We fight over little sausage meatballs.

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  5. Always so comforting! I love it, it's different from what I know. With sausage and dijon...I'm hungry!

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    1. It's a killer combo Gabrielle. The sausage meatballs are little flavour bombs.

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  6. Replies
    1. Thanks Janette. Sausage if the way to go.

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  7. Savory pies are a go to in our house. We never, ever get tired of them. I love the addition of sausage and dijon. So good!

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    1. You can't go wrong with a savoury pie in our house either. Actually, I think anything with a golden crust would get a pass around here.

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  8. I love the addition of dijon mustard to this pie! Definitely going to be a winner in our household as the cooler months settle in.

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    1. It's definitely a hit on those cold nights when you just want to stare at the TV and not think.

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  9. This is beautiful, my family would love this!

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    1. Thanks Cheri. It's a family favourite here too.

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