Chicken Wednesdays – Part 2 = Creamy Chicken & Lardon Pie


Jamie’s gluten free chicken pie recipe was my inspiration, but in the pastry I use Parmesan cheese, and the pie I’ve changed a few things 😁 You can see Jamie’s recipe here: http://www.jamieoliver.com/recipes/chicken-recipes/gluten-free-chicken-pie/#hX6ucdxLsLTjEPHw.97

Ingredients

For the pastry

400 g gluten-free plain flour, plus extra for dusting

1 teaspoon gluten-free xanthan gum

1 teaspoon salt

50 g mature cheddar, grated (omit cheese for Dairy Free Cooking)

200 g butter, chilled and cut into cubes (Replace with 100 ml organic rapeseed oil with a tsp of apple cider vinegar when cooking Dairy Free)

1 large free range egg

2 tablespoons gluten-free wholegrain mustard

2 tablespoons crème fraîche (omit crème fraîche for Dairy Free Cooking)

1 large free range egg yolk, beaten with 1 tablespoon of water, to glaze

For the pie filling

600g Free range organic, deboned, skinned chicken thighs. Cut into bitesize chunks

200g Lardons (We just love the French lardons: Herta Lardons Fumés)

2 Organic red onions, chopped finely

2 Organic Leeks, sliced

2 Organic garlic cloves, minced

Half a punnet of organic chestnut mushrooms, chopped into quarters

Sea salt and five pepper to taste

300 ml of homemade chicken stock (I’ll share this stock recipe later as well)

4 Tablespoons of white Chia Seeds

2 Tablespoons of crème fraîche  (omit crème fraîche for Dairy Free Cooking)

A handful of fresh Thyme, leaves picked

Method

Preheat the oven to 200C/gas 6

I always make my pastry first. Put the flour, xanthan gum and salt into the bowl of a food processor, then pulse to combine. Add the cheese and butter or oil mixture when cooking dairy free, then pulse until they are completely incorporated.

Mix together the egg, mustard, 2 tablespoons of crème fraîche (omit crème fraîche for Dairy Free Cooking) and 1 tablespoon of cold water until combined, then add to the processor while it’s still running, until the mixture forms a soft dough. Turn it out onto a floured surface and split into two balls, one slightly bigger than the other. Flatten into discs, wrap each one in cling film and chill in the fridge until firm.

Then I move over to make my filling. Like I said yesterday, when I make a sauce with Lardons, I always cook the Lardons first until the fat has dried up and the Lardons are dark and crispy. This gives the sauce a smokey, rich, Lardon taste. This makes all the difference!!

So, in a big pan fry the Lardon bits until dry and crispy, throughout the cooking process making sure that all the brown in the pan is scraped off with a wooden spoon. These boys add to the taste. Then add the onion and cook until brown. Add the chicken and brown as well.

I then add the garlic, stock, salt, pepper, and thyme and cook the chicken throughout. This should only take about 8 minutes.

In the meantime bring the water to the boil, add the salt and pasta and cook for 10 minutes.

After 8 minutes check the chicken, it should be melting in your mouth. Add the Chia Seeds to thicken the sauce. The Chia Seeds clumps together so make sure you sprinkle it all over. Stir the Chia Seeds in and then add the crème fraîche (omit crème fraîche for Dairy Free Cooking).

Roll the larger piece of pastry on a floured surface and use to line a 23cm metal pie tin, leaving a little overhang. If you have any rips or tears, just pinch them back together.

If you have a pie funnel, put it in the middle of the pie. Mound the chicken filling into the pastry base. Brush the edges with the egg yolk glaze, then roll out the rest of the pastry for the top. Make a cross in the middle of the pastry to let the pie funnel through, or just cut a couple of slits in the pastry to let out the steam.

Top the pie with the other sheet of pastry. Pinch the pastry together at the rim, trim with a knife, then crimp the edges to seal. Use the excess to make decorations, if you like. Brush all over with the egg glaze, then chill for at least 10 minutes.

Glaze the pie again, then slide it onto the hot tray. Bake for 30 minutes, or until dark golden and a skewer inserted into the centre comes out hot.

Serve up with creamy mash potatoes made with crème fraîche and gluten free mustard, steamed organic peas and carrots and enjoy!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s