Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…For the last few months, I have been publishing a chicken recipe on Tuesdays…although now it is on alternative Tuesdays as I am also posting a meat-free dish on alternative Tuesdays to the chicken recipes…Today it’s Chicken Pie with a filo pastry topping…we love filo as it’s nice and crispy and not as heavy as a shortcrust topping…
Serves 4/5 People…depending on serving size.
- 450ml chicken stock homemade or, if I use a cube (I use Kallo, organic)
- 100ml white wine
- 3 garlic cloves, finely chopped
- 3 thyme sprigs
- 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
- 225g carrots, sliced or cut into batons.
- 4 skinless chicken breasts, 500g/1lb 2oz total weight
- 225g leeks, sliced
- 2 tbsp cornflour, mixed with 2 tbsp water
- 3 tbsp sour cream
- 1 heaped tsp Dijon mustard
- 1 heaped tbsp chopped flat-leaf or curly parsley
- 4 chestnut button mushrooms cut into quarters(optional)
For the topping
- 70g filo pastry (I used three 39 x 30cm sheets)
- 1 tbsp canola/olive oil
Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to a boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins.
Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.
Strain the stock into a jug – you should have 500ml (if not, makeup with water). Tip the chicken and veg into a 1.5-litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to a boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper.
Pre-heat your oven to 200C/180C fan/gas 6.
Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything carefully together…If I am using mushrooms I stir my mushrooms in now as they take very little cooking and are just right when the pie is cooked.
Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges of the dish if it has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling.
Serve immediately with vegetables of your choice…If I make a pie then we don’t have potatoes we have a selection of vegetables.
Thank you for joining me today as always I look forward to your comments…I hope you all have a great week ahead xx