When abroad, no matter how good the food is where I am, after a few weeks I always crave a few home comforts. This chicken pie is one such dish, if only because you can’t make it in a hostel kitchen! This is adapted from a Sam Stern recipe – if you’re ever looking for a student cookbook I can’t recommend his highly enough.
Feeds approx. 4 with big portions, 6 with small.
– chicken breasts, diced (4)
– onion, diced (1)
– lots of vegetables – diced potatoes, carrots, peas, broccoli – whatever’s around
– leeks, sliced (1 or 2)
– chicken stock, approx. 250ml
– milk, approx 75ml, plus extra for brushing
– mustard, teaspoon
– pastry, either homemade or pre-bought
Coat the diced chicken in flour with a bit of seasoning.
Stick the onions on to fry in oil in a large pan. When they start browning add the chicken.
When the chicken has cooked on the outside throw in the leeks, potatoes and any other vegetables, letting them soften slightly. Then slowly add in the stock.
Once all the stock has been added, pour in the milk. Simmer for 20-30 minutes on a low heat, covered.
While simmering, roll out the pastry on a floured surface to fit a suitable size dish.
After 30 minutes take the filling off the heat and stir in the mustard. Then pour it into the pie dish, and cover with pastry, roughly trimming the pastry to fit (remember that the pastry will shrink slightly) and pressing down at the edges.
Brush some milk onto the pastry, and then cut two airholes into the top to let out steam (or use a funnel if that’s your thing).
Cook for 15 minutes on 220ºC, and then reduce the heat to 180ºC and cook for another 15 minutes until the pastry’s browning and the filling is hot and bubbling.
I usually serve with Yorkshire puddings, vegetables and lots of gravy.
You may also have noticed in the background of some shots that there seems to be a chocolately dish being made next to the pie filling. This is Rocky Road, and I got the recipe from That Grace Girl. I didn’t use marshmallows – I was feeling too unhealthy as it was, all that golden syrup – instead using raisins. It turned out really well, very tasty.
If you decide to give these a go, or have your own recipes that you swear by, let me know!