✨️ CHRISTMAS CHICKEN PIE ✨️
Bringing some Christmas cheer to your pies ☺️ Delectable and hearty, filled with tender pieces of chicken, carrots, peas, and sweetcorn cooked in a creamy brandy sauce - perfect for a cozy Christmas Eve supper 🥂
RECIPE - Serves 4
Ingredients 🛒
Pie Filling:
600g/1.5lb Chicken Tenderloins, cut into bite size pieces
4 Tbsp Butter
1 Small Onion, finely chopped
2 Cloves Garlic, crushed
200g/7oz Can Sweetcorn
3 Carrots, sliced
3/4 Cup Frozen Peas, defrosted
1/4 Cup Dry White Wine
2 Tbsp Brandy
1/3 Cup Plain Flour
1/2 Cup Double Cream/Heavy Cream
1 1/2 Cups Chicken Stock
2 Tsp Whole Grain Mustard
1/2 Tsp Dried Thyme
Salt & Pepper
Shortcrust Pastry:
500g/1.2lb Plain Flour
230g/8oz Butter, cold, diced
Ice cold water to bind the dough
Beaten egg for egg wash
Method
Pastry - (see note)
Add the flour into the bowl of a stand mixer. Add the diced butter and mix until the flour resembles fine crumbs.
Gradually add the cold water until the mixture comes together and starts to forms a dough.
Tip the dough onto a surface. Gently bring it together with your hands and shape into a disc. Wrap in clingfilm and chill for 30 minutes.
Pie Filling -
Season the chicken with salt and pepper and sauté in a pan with a little butter and olive oil. Remove and set aside.
To the same pan melt 2 tablespoons butter. Add the onions and garlic, and cook until softened.
Add the carrots and corn and cook for a further 2 minutes. Add the wine and brandy and simmer until the pan is almost dry.
Add the remaining 2 tablespoons butter. When the butter melts, stir in the flour then add the cream and stock and simmer until thickened.
Turn off heat, stir in the chicken pieces, defrosted peas, mustard and thyme and season to taste with salt and pepper. Leave to cool completely.
Pie Assemble -
Preheat oven 180C/350F.
Generously butter grease a 28cm pie dish.
Roll out half of the pastry and cover the base and sides of your pie dish.
Spoon in filling and level the surface. Close the pie with remaining pastry.
Brush the top with egg wash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.
Remove from oven and leave to rest for 10 minutes before serving.
Enjoy! 😊
NOTE: Top pie decoration is not included in the amount of pastry used in recipe. Flowers and hollies are cut with pastry cutters, the rest is done free hand.