Chicken pie
Jul. 27th, 2013 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
angharad_gamI reckon I have just about perfected this chicken pie recipe now. The version I made tonight was rather good. It's been a while since I posted a recipe so I thought I'd put it out there.
500gms chicken fillet, diced
1 large leek, thinly sliced
1 large clove garlic, crushed
4 sprigs fresh thyme
scant cup of sour cream
shortcrust pastry
Heat some olive oil in a frying pan and fry the chicken until the pink has mostly gone. Add the sliced leek and continue cooking until the leek is soft. When the leek is nearly done, add the garlic. Pull the leaves off the thyme and add them to the pan (note if you grab the thyme near the growing end of the stem and pull briskly towards the root end all the leaves pop off quite handily). Add the sour cream and stir well until it has melted. Bring it to the boil then let simmer for a few minutes.
Line a greased pie dish with shortcrust pastry. Add the filling, then cover with a pastry lid, sealing the edges carefully. Cut a couple of steam holes in the top then bake for about 30 mins at 180C.
Note that you can also add a couple of tablespoons of Dijon mustard in with the sour cream and this is also very tasty.
500gms chicken fillet, diced
1 large leek, thinly sliced
1 large clove garlic, crushed
4 sprigs fresh thyme
scant cup of sour cream
shortcrust pastry
Heat some olive oil in a frying pan and fry the chicken until the pink has mostly gone. Add the sliced leek and continue cooking until the leek is soft. When the leek is nearly done, add the garlic. Pull the leaves off the thyme and add them to the pan (note if you grab the thyme near the growing end of the stem and pull briskly towards the root end all the leaves pop off quite handily). Add the sour cream and stir well until it has melted. Bring it to the boil then let simmer for a few minutes.
Line a greased pie dish with shortcrust pastry. Add the filling, then cover with a pastry lid, sealing the edges carefully. Cut a couple of steam holes in the top then bake for about 30 mins at 180C.
Note that you can also add a couple of tablespoons of Dijon mustard in with the sour cream and this is also very tasty.
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Date: 2013-07-27 01:04 pm (UTC)no subject
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