It be nearly Christmas time me hearties – festive fun awaits ye!!!
October 31, 2024MERRY MANUSCRIPTMAS
October 31, 2024“Chicken pot pies are a British pub grub classic,” says the king of modern British pub food, Tom Kerridge.
“These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard. That filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!”
Ingredients (serves four):
- 500ml chicken stock
- 5 black peppercorns
- 4 thyme sprigs
- 2 bay leaves
- 750g chicken thigh fillets
- 2 tbsp olive oil
- 200g baby chestnut mushrooms, halved
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 150g chargrilled artichoke hearts, quartered
- 50g unsalted butter
- 50g plain flour, plus extra to dust
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp tarragon, finely chopped
- 100ml crème fraiche
- 1 tbsp sherry vinegar
- 500g packet ready-made puff pastry
- 1 large free-range egg, lightly beaten with a pinch of salt
Method:
- Put the chicken stock, peppercorns, thyme and bay leaves in a medium saucepan and bring to a simmer over a high heat. Add the chicken, reduce the heat to a gentle simmer and cook for 15-20mins or until tender. Meanwhile, heat the olive oil in a frying pan over a medium-high heat, add the mushrooms and cook for 2mins. Add the shallots and garlic, stir and cook for 3-4mins or until softened.
- Next, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a plate. Strain the stock. Leave both to cool slightly. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2mins. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens (around 10mins). Stir in both mustards, the chopped tarragon, crème fraiche and sherry vinegar, then the mushroom mix.
- Cut the cooked chicken into bite-size pieces and fold into the sauce and mushrooms. Season with salt and pepper, then leave to cool. Divide the filling between 4 individual pie dishes and put in the fridge.
- Roll out the pastry on a lightly floured surface to 5mm thick. Cut out 4 circles 2cm wider than your pie dishes. Brush the edges with egg, then lay, egg-wash edge down, over each pie dish. Lightly press at the edges to seal. Brush the tops with egg wash and rest in the fridge for 20mins.
- Heat the oven to 180°C fan/gas mark 6. Cut slits in the top of each pastry lid to let the steam escape , then bake the pies for 30mins or until the pastry is crisp and deep golden brown. Leave to stand before serving, with a green veg and mash on the side if you like.