Foodie Friday #13 – Chicken pie
It's Foodie Friday! This week Nick and David are making chicken pie.
Hit the play button below to see how Nick and David make chicken pie! The full recipe is just here.
Nick says…
It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.
Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.
Have a go and let me know how you get on!
David Moore
David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.
Ingredients
- Olive oil
- 4 chicken breasts
- Button mushrooms
- Knob of butter
- Spring onions
- 1 tbsp nutmeg
- 1 tbsp flour
- 2 tsp English mustard
- 300ml chicken stock
- Puff pastry
- 1 egg
- Creme fraiche
- Rosemary
- Bay leaves
- Thyme
- Salt and pepper
Method
- Heat olive oil and knob of butter in a pan
- Cut chicken breasts into chunks and add to the pan
- Cook through and season with salt and pepper
- Chop mushrooms and spring onions, and add to the pan
- Add nutmeg, butter and herbs
- Mix in mustard, crème fraiche, flour and chicken stock
- Stir mixture and allow it to simmer until it thickens
- Unroll pastry onto a dry, lightly floured work surface
- Spoon the chicken into an ovenproof baking dish (slightly smaller than the sheet of pastry)
- Cover the filling with the sheet of pastry, tucking the edges in around the filling
- Lightly beat the egg with a fork, then brush it over the top of the pie
- Bake in oven at a high temperature (200C/400F/gas 6) for around 25 minutes, or until golden
Serve with a spring of rosemary, and tuck in!