Chicken Pie
Ingredients
2 Skinless Chicken Breasts (or 4 chicken thighs)
150 ml Cream
150 ml Milk
1 cup Chicken Stock
1 tbsp Cornstarch
1 Leek (chopped)
250 g Mushroom (chopped)
1 tsp Dijon Mustard
1 tsp Wholegrain Mustard
1 Egg
1 or 2 Pie Crusts (or Puff Pastry)
Salt and Pepper
Steps
- (Optional) Brine the Chicken Breasts for 5 hrs (makes them more tender, moist and juicy)
Brining is very simple, just add to a bowl half a liter of water + 1/8 cup of salt + 1/8 cup of sugar and stir until both have dissolved. Then put the chicken breasts in the bowl and make sure they're covered (that's it) - Dry the chicken breasts with paper towels (If you brined them) and dice them into bite-sized cubes
- Place the diced chicken in a skillet and add 300-400 ml of chicken stock and simmer for about 5 min (or until their color changes from pink to white). Once done, turn of the heat and remove them from the stock and put aside (you can use the stock in the sauce)
- (Optional) Fry some chicken skins in a skillet until they release their fat and they're brown then throw away the skins. You can use this fat to cook the leeks or you can simply use olive oil
- Fry the chopped leek in 1 tbsp Olive Oil (or the fat from the skins) for a 1-2 min until a bit translucent (use a pot or a deep frying pan because you're going to add a lot of other stuff)
- Add the diced chicken breasts and cook together for 1-2 min (season with salt and pepper)
- And 1 tbsp of cornstarch (or flour) and cook for a couple of minutes until the rawness of the flour is gone (this will thicken the sauce later)
- Here you can either prepare the sauce separately or directly prepare it by adding it's ingredients to the chicken/leek mix (I prefer to prepare it separately).
To prepare the sauce, in a pot:
a. 1st reduce 1/2 cup of white wine (Optional)
b. Then add the cream, milk, 1 cup chicken stock (you can use the chicken stock used earlier) and cook for 2-3 min - Add the sauce to the chicken/leek mix and cook for 1-2 min (medium to low heat)
- Add the Mustard (both) to the mix and cook for 1 min and turn of the heat
- Meanwhile cook the mushroom separately (with 1 tsp of Olive Oil) until brown. Once done add to the chicken/leek/sauce mix
- Finally add the chopped parsley and mix everything
- If you want to have a bottom and top pie layers, first place the bottom pie crust in the baking dish. Otherwise just place the mixture in the baking dish and cover with the top layer of pie crust
Make sure the crust it sticking to the sides of the baking dish (or hanging over) then cover with egg wash - Cook in a preheated oven (200 degrees C) for 20-25 min (and an optional additional 2-3 min under the broiler to brown the top layer)