There are two main reasons I love Jamie Oliver.
1. Every thing he cooks makes me say “Oh Yeah – give me a bit of that” and
2. He’s not poncy and chef-like.
I’m sure he could be if he wanted too and maybe in his restaurants he is but for the most part on his shows and in his books he is happy to serve up hearty and humble food that looks and tastes awesome – no ponciness to be seen. That’s the type of thing you are getting today! I was planning to show you a few different ways you could plate up your chicken pie using the same basic filling, just so you can have it plain OR poncy should you need to impress the Boss/Mother-in-Law/Insert gourmet foodie type person here. HOWEVER. Lots of stuff happened this week and so I was left with a pie crust that didn’t quite fit the tin, not enough leftover for a pie top and no time to plate up several different options…..SO. In that case I made something up – which I how I generally cook a lot of things and hey presto!! Chicken Potato Pie was born!! It tasted just as awesome and the family loved it. I guarrantee so will yours!!
YOU WILL NEED:
1 x pie tin.
FOR THE PASTRY
I used a sour cream pastry from Maggie Beer for my pie. Himself had made it for a previous recipe and we had leftovers in the freeza. You can use whatever the hell type of savoury pastry you want. I’m sure it doesn’t really matter!
FOR THE FILLING:
Splosh of oil for frying
1 x leek, white part only, halved lengthways and then thinly sliced
2 x cloves garlic, crushed
3 large rashers streaky bacon, rind removed, sliced thinly
500g chicken thigh fillets, skin off, chopped into small-ish chunks
2 Tablespoons plain flour
200ml dry white wine
1/4 bunch fresh thyme – stalks discarded
1 1/2 cups mushrooms, sliced
S & P
FOR THE TOP:
4 x large mashing potatoes
Splosh of cream or milk
THE HOW TO:
Line your tin with pastry (leaving a bit coming out over the edges), prick all over with a fork, line with baking paper and fill with rice or baking weights.
Put into a preheated oven at 200Deg C and blind bake for approx 15-20 mins or until golden. Set aside to cool slightly.
Whilst that is in the oven, start your filling.
Keep your oven on at 200Deg C
Heat a large frypan on med heat, add oil
Fry the leek & garlic for about 5 mins till it starts going translucent
Add your bacon and fry for another few minutes. Transfer to a bowl while you fry your meat.
Now add in your chicken and cook for about 5 mins until browned and almost cooked through.
Sprinkle over your flour and cook it out for another 2-3 minutes
Add your wine and stir well. Make sure you scrape up all those yummy bits from the bottom of the pan. Your sauce should thicken up nicely.
Remove from the heat, add cream, mushrooms, thyme and the bacon mixture and give a good stir. Season with black pepper & salt to taste. Leave aside to cool slightly.
Peel and chop your potatoes and place in a pot of cold water on a high heat to boil. They are ready when a knife is easily inserted. Turn off the heat, drain and place back in the pot on the hot plate. Add about 50g butter, cream/milk and a pepper and mash away! You want a nice smooth mash.Once the pastry shells and the filling has cooled slightly, fill about 3/4 full.
Cover the pie top with your mash. You can just use a spatula or if you want to make it a bit fancy – use a piping bag. (if you plan to do this, let your mash cool first. Unless like Himself, you have asbestos fingers – they will get slightly hot!!)
Bake for approx 20mins mins or until the tops are golden and crispy.
Serve up with peas & gravy or a crispy garden salad.
Just proves good things can come from disasters!!