Chicken Pot Pie. A Higgidy Recipe.

AAs you may recall, yesterday evening I wrote all about my Higgidy experience. The evening before I made a pie using the Higgidy recipe book and it got a LOT of attention on Facebook with many people wanting to know the recipe. Well, here it is in all it’s pie-filled glory. Oh, and just to let you know I made a couple of adjustments – one to suit my family and the other because I got the wrong pastry! – but I am sure Camilla won’t mind :). Plus, as I am a rather busy Mum, I made the easy, ‘ready made stuff’ (!) version.

Ingredients

  • 45g butter
  • 35ml olive oil
  • 4 large leeks – we replaced these with 8 organic carrots (Ross and Grace aren’t big on leeks!)
  • 1 large onion (I cheated and used chopped frozen onions! Less waste and less smell on the fingers!)
  • 500g free range chicken – I used breast
  • 300g good quality chopped ham
  • 3 sprigs of fresh rosemary – chopped (we have LOADS growing in our garden)
  • 4 sprigs of thyme – chopped (I used dried)
  • 2 tbsp plain flour
  • 300ml hot, good quality chicken stock
  • 200ml cream
  • 150g mature cheddar, grated (I buy ready grated!)
  • 1 rounded tbsp dijon mustard – I used grain mustard
  • 800g all-butter puff pastry – I bought frozen short crust in error so used that!
  • 1 medium egg – beaten
  • Salt and Pepper

Method

  1. Preheat the oven to 200°C/fan 180°C/gas mark 6
  2. Heat 35g of butter with the olive oil in a large, deep, heavy based saucepan over a medium heat. Add the leeks – or in our case, carrots, and onion, stir well and cover. Lower the heat and cook for 7 to 8 minutes or until the vegetables are soft
  3. Add the chicken and increase the heat. Stir frequently for about 6 minutes or until the chicken is just cooked through. Remove from the heat and add the ham and herbs. Give it all a good stir and then add the flour. Stir to coat
  4. Add the stock, stir well and return the pan to the heat. Bring to a gentle simmer and cook for 2 to 3 minutes, to thicken. Remove from the heat, add the cream, cheese and mustard and stir well. Taste your filling and season with a little salt and black pepper if needed. (Tasting at this point was GORGEOUS!!). Leave to cool.
  5. Using the remaining butter, lightly grease your ovenproof dish. On a lightly floured work surface, roll out two-thirds of the pastry to about 3mm thick and use it to line the dish, letting the pastry drape over the sides. Pile in the cooled filling.
  6. Dust the work surface with more flour, then roll out the remaining pastry to about 1cm thick and cover the whole pie with it, allowing the pastry to come just over the edges. Trim away any excess and press the edges together with your fingers to seal. Generously glaze the top with beaten egg.
  7. Scrunch up the trimmings and then roll them out to about 3mm thick. Cut some out some heart shapes and decorate the top of the pie with them, glazing with more beaten egg.
  8. Bake the pie on a baking sheet in the oven for 20 minutes, then lower the heat to 180°C/fan 160°F/gas mark 4 and bake for another 20 minutes or until the top is puffy and golden. Serve immediately.

This is THE best pie I have ever made and tasted. We had enough for 3 meals in the end – and it tasted even better the next day once it had had a chance to settle.

I whole-heartedly recommend the Higgidy Cookbook – there are some really amazing recipes and lots of tasty things to make.

Chicken Pot Pie collage

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3 Comments

  1. October 26, 2013 / 11:53 pm

    This looks great. As a veggie I’m a bit clueless about how to cook in properly tasty ways with meat so this one is going in my bookmarks. Pinned. Thanks very much for linking up with #recipeoftheweek. There’s a new linky live now – would be brilliant to see you there again! 🙂 x
    Emily @amummytoo recently posted..Three culinary eye openers + #recipeoftheweek 26 Oct – 1 NovMy Profile

  2. October 17, 2013 / 2:24 am

    Looks so nice. A proper hearty recipe for the autumns days.

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