Posted June 19, 2014

Cooking Class Recipes - Chicken Pie

A delicious chicken pie was made by the class at Craigmillar last week - here is how to try it at home yourself!

Chicken Pie - ingredients

  • 450ml chicken stock, from a cube - £0.02

  • 100ml water

  • 2 garlic cloves, finely chopped - £0.06

  • 225g carrots, cut into batons - £0.17

  • 4 skinless chicken breasts, 500g/1lb 2oz total weight - £3.45

  • 225g leeks, sliced - £0.39

  • 2 tbsp cornflour, mixed with 2 tbsp water - £0.05

  • 3 tbsp crème fraîche - £0.10

  • 70g puff pastry (I used three 39 x 30cm sheets) - £0.19

  • 1 tbsp oil - £0.02

How to make:

  1. Pour the stock and water into a large, wide frying pan. Add the garlic,  and carrots, bring to the 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.

  2. Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish . Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche. Season with pepper. Heat oven to 200C/180C fan/gas 6.

  3. Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.

  4. 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. 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.