I recently saw an ad on tv for KFC’s new Chicken Pot Pie, whilst I commend KFC for diversifying their menu with a product that fits perfectly with their brand I couldn’t help but think if they can do it so can I, so I made a chicken pie.
For me a pie is all about the crust, it is my favourite part when it is thick enough to hold all the filling but isn’t too dense and overwhelming, the golden brown top should be crispy yet crumble easily when you cut it and it should be so good that I break off pieces of the crust before the pie even reaches the table. Don’t worry if you care more about the filling this pie delivers on that too, although it is a chicken pie I snuck in some pork. This filling is by no means a camouflage, it is the real deal; chunky meat coated in a creamy sauce. I hope you find this recipe as comforting as I did.
Begin by making your pastry.
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- 300 g plain flour, plus extra for flouring
- 110 g cold butter cut into little cubes
- 2-3 tablespoons cold water
- 1 egg, beaten with a pinch of salt and dash of milk
- 30 g butter
- 30 g flour
- 600 ml milk
- 3 tablespoons double cream
- 2 teaspoon Dijon mustard
- salt and pepper
- 2 large leeks
- 30 g butter
- 4 chicken breasts, cooked and cut into large chunks
- 400 g cooked unsmoked ham cut into large chunks
- 2 tablespoons fresh flatleaf parsley, roughly chopped
- freshly ground black pepper
- For the pastry, sift the flour and salt into a large mixing bowl then take the butter and rub into the flour until it looks like breadcrumbs.
- Add a little of the cold water and mix in until it starts to form a dough then use your hands and bring it together to make one large ball. Knead on a floured board for a minute then use half to line a well-buttered pie dish letting plenty overhang the edges. Roll out the remaining half to make the lid and pop both in the fridge to chill out.
- Meanwhile for the sauce, melt the butter in a sauce pan – preferably non-stick. Add the flour and stir with a wooden spoon over a medium heat for a minute before adding the milk all at once and whisk quickly until all lumps have disappeared. Cook for another five minutes, stirring quickly with a wooden spoon before pouring in the double cream, mustard and the pinch of salt and pepper. Stir well, then leave to one side.
- Preheat the oven to 200C/400F
- To make the filling, top and tail the leeks (cut off the ends) and slice them into thick rings.
- Melt the butter in another saucepan and put the leeks into the hot pan and fry until soft but not coloured. Then add the chicken, ham, parsley and white sauce and stir all together to everything is well coated.
- Take your filling mixture and spoon into your lined pie dish and lightly brush the edges with a little of the egg milk mixture. Then carefully place your lid on top pressing firmly down to seal using a fork to create a crimped edge. Take a sharp knife and cut round the excess and then, if you’re feeling creative, use the trimmings to decorate the top with leaves and flowers.
- Make a little hole in the centre to allow the air to escape and then brush the top of the pastry with the beaten egg and milk mixture.
- Bake in the oven for 25-30 minutes until bubbling hot and golden. Serve while hot with mashed potatoes and gravy.