I have recently discovered making pastry! Up until recently it was in the “too difficult” box in my mind, but wonderfully Delia’s recipe has (so far) proved foolproof. I’m now not quite sure why I thought it was hard – if you can make a crumble, you can definitely make pastry…
One of my very favourite uses for pastry is my now well-honed chicken and bacon pie – generously re-named the incredi-pie by my very lovely housemate. Tonight I served mine with Charlotte potatoes, green beans and peas. So good!
Note – I always cook my chicken thighs in the oven the night before, but if you’ve had a roast you could also use up the left over chicken for the pie.
♥ Shortcrust pastry (x1 pack / x2 Delia’s recipe) ♥
♥ Cooked chicken (x4 thighs) ♥ Onion (x1 small) ♥ Garlic (x1 large clove) ♥ Leek (x2 small) or broccoli (½) ♥ Green / red pepper (½) ♥ Bacon (x6-8 rashers) ♥ Mushrooms (x5) ♥ Carrots (x2 small) ♥ Mixed herbs (x1 tsp) ♥ Stock cube (x1) ♥ Plain flour (30g / ¼ cup) ♥ Milk (120ml / ½ cup) ♥ Water (350ml – 475ml / 1 ½ – 2 cups) ♥
Strip the cooked chicken thighs, cutting the meat into pieces. Chop the onion, garlic, leek / broccoli, bacon, carrots, mushrooms, pepper. Saute the onions with the herbs. Add the bacon and fry gently for a few minutes. Add the rest of the ingredients. When soft, add the flour and the stock cube. Then add the water and milk. If the sauce is a little thick, add more liquid.
Put the pie filling in a large, but not-too-deep, ovenproof dish. Cover with the pastry, make a vent in the pie top, and brush with milk.
Bake in oven at 200ºC / 180ºC (fan) / Gas Mark 6 for around 30 mins or until golden.