Chicken Pot Pie

Chicken & Mushroom Pot PieThere a few things that so entirely coddle you in homely goodness as a golden brown pastry topped pie – whatever your mood this will only enhance it. I make this with leftover roast chicken and stock made from said chicken’s carcass. I am however entirely unapologetic about using shop bought puff pastry, if you want to make your own pastry – and I sometimes do, then by all means do so. I cook these in individual soup bowls (Emile Henry available here), but you could easily make this as a single pie to divide greedily at the table.

  • 3 Rashers of streaky bacon
  • 125g chestnut mushrooms
  • 250g chicken
  • 1 Teaspoon of Garlic Oil
  • 25g flour
  • ½ Teaspoon dried thyme
  • Tablespoon of soft butter
  • 300ml chicken stock (hot)
  • 15ml Marsala
  • 375g puff pastry

Preheat your oven to 220˚c and then prepare the mushrooms, bacon and chicken. I prefer my mushroom cut into fine cubes and my bacon and chicken in bite size strips and chunks before dredging the chicken in the flour and thyme. This is actually a really good pie to make with leftover chicken from a roast, and that’s what I do most often – but if you don’t want to do that Chicken thigh or breast will do just fine, but for added flavour a Roast Chicken cooked with bacon is perfect, if you’ve got any roast bacon left over even better.

Fry the bacon in the oil until it starts to get crisp, then add the mushrooms turning them until they are soft, once they are melt the butter in the pan before adding the chicken and any flour left over in the dredging bowl – you’re basically making a roux, stir everything together until the chicken begins to colour and then add the stock and marsala, stirring everything together until it forms a thicker sauce.

While the sauce is thickening take your pie pot(s) and prepare the pastry, a disc ever so slightly bigger than your pot and a strip of pastry to go over the rim of the pot, all attached by dampening your fingers to make sure you’ve got sealed edges, decant the chicken and sauce into your pots and seal the pastry lid by dampening the strip around the rim then pressing down the edges with the tines of a fork – pierce the lid with the fork and cook for 20 minutes in the oven turning the pies halfway.

I serve this with new potatoes coated in reduced double cream, with crumbled bacon fried till it’s crisp with a pinch of parmesan and black pepper, although it’d go equally well with a good green salad.