SPRING CHICKEN POT PIE
Celebrate Easter with this spring chicken pot pie. It's kinder on your wallet than the traditional roast lamb, and equally enjoyable
Provided by Anna Glover
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins.
- Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan - don't worry if it's not fully cooked through at this point, it will finish cooking in the oven.
- Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick Remove the pie filling from the heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months.
- Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.
Nutrition Facts : Calories 577 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
SPRING CHICKEN PIE
Serve with seasonal veg for the perfect family dinner!
Provided by Elspeth Meston
Categories Mains Jamie Magazine Chicken Dinner Party Sunday lunch Pies & pastries
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Halve the lemons, quarter the Jersey Royals, then pick and finely chop the tarragon and parsley.
- Put the chicken, unpeeled garlic cloves, lemon and potatoes in a large baking tray, drizzle with oil, season with sea salt and black pepper, then toss together.
- Pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool.
- Melt the butter in a large non-stick pan until bubbling. Add the flour and stir for 1 to 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Add the mustard, then season.
- Once the chicken is cool enough to handle, remove and reserve the skin and discard any gristle. Shred the meat, discarding the bones.
- Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well.
- Pour over the thickened stock and add the herbs and watercress. Check the seasoning, then finely chop the chicken skins and sprinkle over the filling.
- Lay out sheets of filo on a clean surface and cut each one in half. Lightly scrunch up and place on top of the pie filling, brushing with a little oil.
- Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad.
Nutrition Facts : Calories 558 calories, Fat 24.7 g fat, SaturatedFat 10.1 g saturated fat, Protein 26 g protein, Carbohydrate 58.9 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.9 g salt, Fiber 3.7 g fibre
SPRING CHICKEN PIE
Make this comforting chicken and leek pie ahead of time using a few cheat's ingredients - it's creamy, rich and filled with the freshness of spring
Provided by Anna Glover
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Melt the butter in a pan over a medium-high heat and fry the leeks for 10 minutes until soft. Add the chicken and fry for a few minutes until opaque, then sprinkle in the flour. Add the béchamel, green veg, parsley and 2 tbsp of mustard. Season well. Transfer the mixture to a pie dish - the filling should fit in snugly. Leave to cool, then chill for up to two days, if you like.
- Roll out the pastry on a floured worksurface to the thickness of a £1 coin. Whisk the remaining 2 tsp of mustard into the beaten egg and brush a little around the edge of the pie dish. Lay the pastry over the filling and press around the edges to seal. Brush with the rest of the egg wash and sprinkle with sea salt. Chill until ready to bake or up to a day ahead.
- Heat the oven to 220C/fan 200C/gas 7. Cut a steam hole into the top of the pie and bake from chilled for 35-40 minutes or until golden and bubbling. Serve with steamed greens or carrots.
Nutrition Facts : Calories 714 calories, Fat 42.4 grams fat, SaturatedFat 21.2 grams saturated fat, Carbohydrate 50.1 grams carbohydrates, Sugar 11 grams sugar, Fiber 6.7 grams fiber, Protein 25.6 grams protein, Sodium 2.2 milligram of sodium
HERBY SPRING CHICKEN POT PIE
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
- Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium
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