I’ve written about chicken pies before, but mainly ones using leftover chicken.
This one uses chicken breast meat, some shredded ham hock and mushrooms and is cooked from scratch.
1 pack of shop-bought puff pastry
2 skinned and diced chicken breasts
A few sliced chestnut mushrooms
Shredded ham hock or diced ham
2 diced shallots
1 tub of crème fraiche
Concentrated chicken stock
1 small glass of Amontillado sherry
Salt and pepper
Dried fines herbes
Oil and butter
1 egg yolk
You soften the shallots in the melted butter and oil and add in the mushrooms, chicken and ham and cook until the chicken begins to turn white.
Then sprinkle it with flour and cook until the flour has been absorbed and add the sherry and cook until it forms a smooth paste. Then add in the concentrated stock and some hot water and continue cooking, making sure nothing sticks and burns.
Season with the dried herbs, salt and pepper and stir in the crème fraiche and continue cooking until the sauce thickens up. Then stir in a teaspoon of Dijon mustard and set aside to cool.
To assemble the pie, cut the pastry into two pieces, one slightly larger than the other. Roll out the larger piece of pastry and line a greased oven-proof dish with it. Add the filling and roll out the rest of the pastry to form a lid.
Seal the pastry all round the edges, glaze with beaten egg yolk, cut a hole to let out the steam and bake in a Mark 6/180 C oven until the top is golden and risen.
Serve with mashed potatoes and a green vegetable.