About this recipe:This is a recipe i came up with at college for an assignment, im sure there are many pies like this but my method is different! you could add leaks and/or mushrooms to it just fry them off with the bacon. i hope you enjoy.
3 Chicken breasts (remove any skin and fatty bits)
120g Bacon lardons/chopped bacon rashers, about 4-5 slices.
400ml Chicken stock (you can use a stock cube and dissolve in the hot water)
salt and pepper Too taste
10g chives, chopped finely
50g of butter and flour (roux)
2tsp wholegrain mustard (optional)
500g Short-crust pastry (ready made or you can make your own)
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Bring the stock to the boil and add the chicken breasts and cook for 10-15 minutes depending on the size of your breasts.
In a large frying pan, on a medium heat add the bacon to the pan and render out the fat. getting rid of the fat and repeat till the bacon goes golden, not crispy. put on to a plate with kitchen roll to absorb more fat.
Remove the chicken from the pan and place on a board or plate to cool, you only need 200ml of the chicken stock, but you can save the extra 200ml for something else. leave the stock to cool for a little bit and add the milk you should now have 500ml of liquid.
In a saucepan melt the butter slowly, do not brown, Add the flour and mix in to form a paste (this is a roux) cook it out for a few minutes adjust the heat slightly higher, then add the liquid a little at a time whisking a lot till you've added roughly half, turn up the heat to a simmering heat, still whisking, especially the bottom as it does love to stick, it should start to thicken when it does continue adding the liquid if it doesn't thicken turn up the heat more, but keep an eye on the bottom. Add the mustard and chopped chives and turn of the heat, Add S&P too taste.
Roughly chop up the chicken to even-ish sizes then add to the sauce along with the bacon, stir so its all combined. Leave to cool.
Roll out the pastry to the thickness of a Pound coin and line your pie dish, I use 11cm foil ones, and get 4 out of this mixture, blind bake for 10 minutes at 170c, take them out and add the filling, crimp on the lid, brush with egg, make a slit on top of the pie, bake in the oven for 25 minutes at 200c or till golden brown depending on your oven.
Serve with some boiled baby potatoes and green beans with a little sea salt on top.
The filling should be a consistency similar too a tin of cold custard.
To make it slightly healthier you can substitute the butter for margarine, but not not that light marg, its mainly water so it just evaporates while melting for the roux.
you can skim of the fat from the stock after you have cooked the chicken, when its in the jug, use a ladle slowly putting it in and you should get all the fat that way.
Too make Gluten free, use potatoe flower in the roux, and make your own pastry using Hemp flour, add a pinch of pepper.
Of course you could add leaks and/or Mushrooms to this.
Feed back would be greatly appreciated bad or good, thank you for trying, my first recipe iv ever posted