Chicken and Pancetta Pie

This is my favourite savoury pie recipe yet. So easy to make and is full of flavour.

I found this recipe on the tesco website and really think everyone should give it a go!

If you can, try making your own shortcrust pastry, a lot tastier in my opinion. My recipe is here.

Prep Time: 25 minutes – Cook Time: 35 minutes – Total Time: 60 minutes – Servings: 6

For an exciting family dinner try this rustic chicken pie. Shredded chicken pairs perfectly with salty pancetta, succulent mushrooms and crème fraîche for a delicious dish.

Ingredients

  • olive oil
  • 100g (3 1/2oz) pancetta cubes
  • 1 leek, trimmed and sliced
  • 200g (7oz) mushrooms, sliced
  • 2 tsp plain flour
  • 200ml (1/3pt) cold chicken stock
  • 75ml (3fl oz) white wine (optional)
  • handful thyme leaves
  • 75g (3oz) crème fraîche
  • 200g (7oz) cooked chicken breast, cubed or shredded
  • 2 x 375g packs ready-rolled shortcrust pastry
  • 1 egg, lightly whisked

Method

  1. Heat a small amount of oil in a large pan. Add the pancetta and cook for a few minutes, until just starting to crisp. Remove with a slotted spoon and set aside. In the same pan, fry the leek and mushrooms for 5-10 minutes, until cooked (add a little extra oil, if needed).
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Return the pancetta to the pan, stir in the flour and cook for 1 minute, then add the stock, white wine (if using) and thyme. Season well and simmer for a few minutes. Remove from the heat, leave to cool slightly, then stir in the crème fraîche and chicken.
  3. Roll out half the pastry until large enough to line the base of a round 20cm (8in) pie dish. Spoon the chicken mixture on top. Roll out the remaining pastry and cut into long ribbons about 1.5cm (3/4in) wide. Weave the strips over the filling to create a lattice effect, then trim and discard any over-hanging dough. Press down around the edges to neaten and seal.
  4. Brush the pastry lattice all over with the beaten egg. Bake for 25-30 minutes, or until the filling is piping hot and the pastry is golden.

Tip: To avoid a soggy bottom, pop your pie dish on a preheated baking sheet – the heat will help the base cook quicker.

Let me know how you get on!

Read more at https://realfood.tesco.com/recipes/chicken-pancetta-and-mushroom-pie.html#5ob1o7xpdj8PcK2J.99

 

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