Chicken Pot Pie

After a week of working on a social policy essay I was in need of a nice break so, I took a risk and decided to make a chicken pot pie. I have never made any type of pie in my life. I was going to start with a dazzling (and incredibly easy) apple pie this weekend but, carpe diem!

Tom decided to help me so, we surrounded ourselves with all the ingredients and off we went. It was similar to what I assume a military operation would be like. We each had a job and swerved around each other flawlessly as if we'd practiced in drills. Somehow we managed to dress identically today, completely unplanned I assure you(!), so we must have looked simply ridiculous. I have to say, while I thought making a chicken pie would be scaring and exhausting it was actually quite simple. Each process is planned perfectly to allow for time to get all the chopping, mixing, and simmering done.

I have to say... this is easily the most delicious chicken pie I have ever eaten. We ate far more than was really necessary! Very filling and a perfect recipe when you're in need of comfort food. I'll stop raving now (it truly is absolutely and utterly amazing) 

On with the cooking...

The recipe is based on The Hairy Bikers’ creamy chicken, ham and leek pie (recipe on the BBC). I added mushrooms, onion, and parsley- simply because I love them.

Ingredients

For the filling:

450 ml chicken stock

3 chicken breasts

75 g butter

1 onion, chopped

2 leeks, trimmed and cut

2 garlic cloves, diced

50 g plain gluten free flour (I used Doves Farm)

200 ml milk (I used goats milk but soy or rice milk can be used although consistency may change)

150 ml double cream (Alpro soya sells single cream which I whipped to a double cream consistency)

bacon - amount depending on preference (I used 3 thick rations)

1 cup sliced mushrooms

salt and pepper- to taste

parsley- to taste

You can use store bought pastry but if making your own...

For the pastry:

300 g gluten free flour (Doves Farm)

150 g butter (any dairy free alternative- I use vitalite)

7 tbsp water (We used 8 tbsp but it was a bit too wet)

1 beaten egg to glaze top when finished

Preparation Method (taken from BBC Hairy Biker Boys - with additions by me):

1. Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a  lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.

2. Melt 25g of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and onion and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the gluten free flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.

3. Slowly pour the milk (soy/goat) into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml of the reserved stock stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.

4. Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.

5. Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.

6. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs (or use a fork/hands like we did!). With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off a section of pastry for the lid.

7. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides

8. Cut mushrooms, parsley and separately fry the bacon stripes.

9. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, bacon, mushrooms, parsley and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.

10. Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.

11. Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.

Happy cooking and bon appetit!