Welcome Autumn With Chicken Pie
Wow! Summer has been and gone far too quickly. And today marks the first official day of Autumn. I have no idea where the time has disappeared, but I am glad to be back on The Spicy Pear, sharing recipes that have inspired me and creating new ones. Before I share the recipe for this Chicken Pie, I wanted to say a big sorry to my readers for not posting anything for the last three months. It has been an incredibly hectic and stressful period for me, with family illnesses keeping me down, an exciting new job keeping me on my toes, and a holiday with the hubby keeping me sane. I have been overwhelmed with so much happening around me, and felt it best to take some time out, recharge, and make sure all the different balls I was juggling stayed up in the air. I feel much more settled now, and am bursting with new ideas for this blog. Expect to see more dishes for busy cooks; breakfast inspirations; lunch ideas; and dinner party feasts over the next few months. In the meantime, please enjoy this recipe for Chicken Pie created by one of my favourite chefs, Nigella Lawson. This dish is very easy to prepare and is just the thing for the colder months. It is my ‘go to’ recipe when I am in need of something indulgent, rich and comforting. The chicken pie is also perfect for when you have guests over and I am sure they will leave feeling suitably impressed. I hope you will enjoy this recipe as much as I do and please do drop me a comment to tell me how you found it, or just to say hi. I look forward to interacting with you all.
- 4 chicken thighs, boneless and skinless, cut up in 1 inch pieces
- 3 rashers of streaky bacon, cut into 1 inch strips
- 125g chestnut mushrooms, sliced
- 1 tablespoon of garlic infused olive oil
- 25g plain flour
- 1/2 teaspoon of dried thyme
- 1 tablespoon of butter
- 300ml hot chicken stock
- 1 tablespoon marsala or dry sherry
- 375g all butter ready-rolled puff pastry sheet
- Preheat the oven to 220C / gas mark 7.
- Place a deep-bottomed frying pan over medium heat and add the garlic infused olive oil. Once the oil begins heating, add the bacon strips and fry until they begin to crisp. Add the sliced mushrooms and fry until they have softened.
- In the meantime, coat the chicken strips in the flour and thyme. Then melt some butter in the frying pan that has the chicken and mushrooms, before adding the chicken pieces and all of the remaining flour. Keep stirring until the chicken begins to colour.
- Add the chicken stock and marsala into the pan and simmer for 5 minutes until it forms a sauce - you may need to keep stirring to ensure nothing sticks to the bottom of the pan.
- Roll out the pastry. Then using the rim of two pie pots, cut a circle around the pastry, ensuring the circle is slightly bigger than the pie pots. Set this aside.
- Then cut a strip of pastry, long enough for it to fit around the rim of your pots. And using a pastry brush, dampen the edges with a litre water, and stick the pastry strip on to the top and sides (see picture above). Do the same for the second pot.
- Place the chicken filling inside the bowls and seal the tops with the pastry circles you prepared earlier, remembering to dampen the edges to ensure it sticks to the bowl and pastry around the rim. Seal the edges with your fingers (see below).
- Cook the pies for 20 minutes and serve with mashed potatoes and peas.