Serves: 4 – 6
I have written many times about my love of pies.
Though I have never typed up a chicken pie. Not because I haven’t cooked them and don’t necessarily love the very best of them: though I have never cooked one of the very best of them.
Weeks into Sydney’s lockdown and it’s Father’s Day and knowing that both my father and my father-in-law love a pie as much as I do, I had to do a compassionate food run.
I needed a down-the-line, bloody good chicken pie.
Something that was honest and simple. To be served with a mash* and peas.
This is just that pie. Thanks Neil Perry as usual.
You can’t go wrong with leek slowly cooked in butter, though it is the thinly sliced chicken breast that wins here.
And smoked bacon.
Line your pie dish with pastry and then cover all with pastry and make it even more svelte.
It’s simple and that’s the point.
Happy Father’s Day.
(I have slightly adapted the recipe.)
2 small leeks, white part only, thinly sliced
6 rashers smoked bacon, chopped
3 chicken breast fillets, cut into thin strips
2 egg yolks
Salt and pepper
Sheets frozen puff pastry, thawed
1 egg, lightly beaten, for glazing
- Melt the butter in a frying pan over a medium-low heat and cook the leeks until very sold and lightly golden, stirring occasionally. Transfer to a plate and set aside.
- Add the bacon to the pan and cook until lightly browned, remove and set aside. Add the chicken to the pan and cook for about 5 minutes until lightly browned, remove from pan and drain on paper towels.
- Wipe out the pan with paper towels. Return the leeks, bacon and chicken to the pan. Add the combined cream and yolks, stir over a low heat for 2 minutes and then season with salt and pepper, to taste, Transfer to a bowl to cool.
- Preheat the oven to 210C. And make a pie. You known how to do this right? Egg wash, prick the pastry to allow the steam to escape and bake for 30 minutes until the top is puffed and golden brown.
- Happy Father’s Day ladies. And gents.
* Use a ricer, plenty of butter and milk, well seasoned: and then add a finely chopped golden shallot.