Creamy French Chicken Pie Recipe

You can make this winter pies hearty potato and bacon filling a day ahead, just top with pastry when youre ready to bake. Hello, winter!

The ingredient of Creamy French Chicken Pie Recipe

• 6 baby coliban chat potatoes unpeeled
• 1 tbsp olive oil
• 600g chicken thigh fillets cut into 4cm pieces
• 200g bacon rashers rind removed coarsely chopped
• 200g button mushrooms halved
• 1 leek trimmed cut into 2cm thick slices
• 2 garlic cloves crushed
• 125ml 1 u20442 cup white wine
• 50g 1 u20443 cup plain flour
• 375ml 11 u20442 cups massel chicken style liquid stock
• 4 large fresh thyme sprigs plus extra sprigs to serve
• 125g 1 u20442 cup cru00e8me fru00e2iche
• 1 tbsp dijon mustard
• 2 sheets frozen puff pastry just thawed
• 1 egg yolk lightly whisked sieved

The Instruction of creamy french chicken pie recipe

• place the potatoes in a saucepan and cover with cold water bring to the boil simmer for 10 12 minutes or until just tender drain then set aside to cool slightly peel and quarter the cooled potatoes
• meanwhile heat half the oil in a large frying pan over medium high heat add half the chicken and cook turning occasionally for 2 3 minutes or until browned transfer to a plate reheat pan then repeat with remaining oil and chicken
• add the bacon mushroom and leek to the frying pan cook stirring occasionally for 5 minutes or until the leek softens and the bacon is slightly browned add the garlic and cook stirring for 30 seconds or until combined pour in the wine and cook for 2 3 minutes or until reduced by half add the flour and cook stirring for 30 seconds remove from heat
• gradually stir stock into the bacon mixture until well combined return the chicken to the pan and add the potatoes and thyme cook over medium heat stirring occasionally for 3 4 minutes or until the mixture thickens and comes to the boil stir in the cru00e8me fru00e2iche and mustard then remove from heat set aside for 1 hour to cool slightly transfer to a bowl and cover with plastic wrap place in the fridge for 2 hours to cool completely
• preheat oven to 220u00b0c 200u00b0c fan forced spoon the chicken mixture into a 2l 8 cup square or rectangular ovenproof dish
• cut each pastry sheet into 9 squares you will need 16 so reserve any leftover pastry squares for another use and brush with the egg yolk arrange pastry squares on top of the chicken mixture overlapping each square and the edges of the dish bake for 20 25 minutes or until puffed and golden sprinkle with extra thyme season and serve

Nutritions of Creamy French Chicken Pie Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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