Herby spring chicken pie

Herby spring chicken pie

Fresh herbs, peas and lemon zest add a lighter spring feel to the traditional chicken pie. For a simple yet impressive decorative topping, use small heart cutters to stamp out shapes from the pastry trimmings. Serve with seasonal greens of your choice for a scrumptious family Sunday lunch

Abigail Spooner

www.sainsburysmagazine.co.uk

Serves 6
Estimated Time: 02:19:00
Easy
Main
United Kingdom

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Classic

Ingredients

#

Method

Timer

Est. Time

1

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For the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs

Pie Pastry

04:00

2

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Beat together 1 egg and 3 tablespoons of cold water, then gradually add this to the flour mixture, stirring with a table knife

Pie Pastry

03:00

3

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When the pastry sticks together in clumps, knead it lightly until it forms a ball

Pie Pastry

03:00

4

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Shape into a flat disc, wrap and chill for at least an hour while you make and cool the filling

Pie Pastry

01:02:00

5

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Wash the leeks to rid any grit and dirt

Chicken Pie Filling

02:00

6

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Slice the leaks into 0.5cm disks

Chicken Pie Filling

02:00

7

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Heat the butter in a large sauté pan and gently cook the onion and leek for 8-10 minutes, until soft

Chicken Pie Filling

10:00

8

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Peel and crush 3 garlic cloves

Chicken Pie Filling

02:00

9

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Cut the chicken into strips

Chicken Pie Filling

02:00

10

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Add the garlic to the pan and cook for a further minute

Chicken Pie Filling

02:00

11

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Increase to a high heat, add the chicken, season and fry until sealed on all sides, 6-8 minutes (it doesn’t need to be cooked through)

Chicken Pie Filling

06:00

12

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Stir in the flour and cook out for 2 minutes

Chicken Pie Filling

02:00

13

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Gradually add the stock, stirring, until combined

Chicken Pie Filling

02:00

14

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Simmer gently for 10 minutes, uncovered

Chicken Pie Filling

10:00

15

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Stir through the crème fraîche, mustard, zest, herbs and peas

Chicken Pie Filling

02:00

16

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Season well and transfer to a 15-17 litre pie dish to cool

Chicken Pie Filling

10:00

17

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Preheat your oven to 200ºC / 180ºC Fan / Gas 6 / 400°F

Chicken Pie Assembly

02:00

18

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Remove the pastry from the fridge and roll out on a lightly floured surface to a thickness of 3-5mm

Chicken Pie Assembly

05:00

19

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Brush the rim of the pie dish with beaten egg and lay the pastry lid on top of the filling

Chicken Pie Assembly

02:00

20

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Use your fingertips or the end of a fork to crimp and seal the edges

Chicken Pie Assembly

02:00

21

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Trim away excess pastry and use the trimmings to cut heart-shape decorations, if you like

Chicken Pie Assembly

02:00

22

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Brush the lid with the beaten egg, make a steam hole in the centre and bake for 35-40 minutes until the pastry is golden and crisp

Chicken Pie Assembly

40:00

23

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Allow to rest for 15 minutes before serving

Chicken Pie Assembly

15:00

For the pastry, put the flour and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs

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Beat together 1 egg and 3 tablespoons of cold water, then gradually add this to the flour mixture, stirring with a table knife

Elapsed Time: 00:00

Time Left: 03:00

Not Started

When the pastry sticks together in clumps, knead it lightly until it forms a ball

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Time Left: 03:00

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Shape into a flat disc, wrap and chill for at least an hour while you make and cool the filling

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Wash the leeks to rid any grit and dirt

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Slice the leaks into 0.5cm disks

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Heat the butter in a large sauté pan and gently cook the onion and leek for 8-10 minutes, until soft

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Peel and crush 3 garlic cloves

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Cut the chicken into strips

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Add the garlic to the pan and cook for a further minute

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Time Left: 02:00

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Increase to a high heat, add the chicken, season and fry until sealed on all sides, 6-8 minutes (it doesn’t need to be cooked through)

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Stir in the flour and cook out for 2 minutes

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Gradually add the stock, stirring, until combined

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Simmer gently for 10 minutes, uncovered

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Stir through the crème fraîche, mustard, zest, herbs and peas

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Season well and transfer to a 15-17 litre pie dish to cool

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Time Left: 10:00

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Preheat your oven to 200ºC / 180ºC Fan / Gas 6 / 400°F

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Time Left: 02:00

Not Started

Remove the pastry from the fridge and roll out on a lightly floured surface to a thickness of 3-5mm

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Time Left: 05:00

Not Started

Brush the rim of the pie dish with beaten egg and lay the pastry lid on top of the filling

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Time Left: 02:00

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Use your fingertips or the end of a fork to crimp and seal the edges

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Trim away excess pastry and use the trimmings to cut heart-shape decorations, if you like

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Brush the lid with the beaten egg, make a steam hole in the centre and bake for 35-40 minutes until the pastry is golden and crisp

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Allow to rest for 15 minutes before serving

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