Quick and Easy Chicken Pie
This is my lighter version of Chicken Pie…
Firstly, the chicken is poached and then the créme fraiche is added to make a light creamy sauce. The genius in this recipe is that you cook the pastry lid separately which results in a delicious non-soggy pastry lid!
STEP 1
Heat oven to 200c
STEP 2
Put the chicken breasts in a saucepan with the chicken stock. Bring to the boil and simmer for 5 mins. Turn off the heat and leave to cool. Dice the chicken into chunks. Keep the stock for later.
STEP 3
Fy the pancetta until lightly golden and tip onto a plate lined with kitchen paper.
STEP 4
Heat the oil in the same pan and add the onion and cook GENTLY until soft, add the remaining veg with the thyme, season and cook until softened - about 7-10mins. Stir now and again to prevent the veg sticking to the bottom of the pan.
STEP 5
Turn the heat up and add the Noilly Prat or wine and let it reduce. Add the chicken stock that you used to cook the chicken in and boil for 10 min until reduced by half.
STEP 6
Add the crème fraiche, tarragon, the bacon and chicken chunks and season with salt and pepper.
STEP 7
Cut your pre rolled pastry in rounds about the size of a bowl and place on a NON-STICK baking sheet. Brush with the egg, pop into the fridge for 10mins and brush again with egg glaze. Put into your preheated oven for about 10 mins.
STEP 8
On warmed serving plates, divide the chicken mixture and place the pastry lid on top!
Ingredients
2 Chicken Breasts
75g Pancetta
1 tbsp of Olive Oil
2 Fennel bulbs, take off the outer leaves and slice and dice
1 Carrot, peel, slice and dice
1 Onion peeled and chopped finely
1 Leek, outer leaves removed and sliced finely
250mls of Chicken stock
3 tbsp of Créme fraiche
50mls of Noilly Prat or white wine
1 tbsp of Tarragon chopped
1 egg beaten with a little water
1 sheet of all butter puff pastry