Recipe #8: Chicken, Leek and Mushroom Pie


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“Don’t ever change anything about this recipe” – The boyfriend, on eating this pie

Chicken is the ultimate pie-filling, yet it’s almost impossible to buy a good chicken pie. If the pastry’s not stodgy, the filling is niggardly:  white sauce with stringy bits of salty bird floating around in a lonely sort of way. Fortunately it’s so easy to make your own!

The secret to this chicken pie’s simplicity is to cheat. There’s nothing wrong with the pre-roasted birds sold at the supermarkets, nor with pre-rolled frozen pastry. Use both, and your biggest headache is going to be chunking your chicken without eating half of it. (My chickens always mysteriously lose both their legs and wings.)

Ingredients

  • 1 medium to large roast or barbeque chicken from Woolies, Pick ‘n Pay or similar.
  • 1 roll frozen puff pastry (‘Today’ brand is good)
  • 4 rashers streaky bacon
  • 4 leeks
  • 1 punnet button mushrooms
  • 1/2 packet powdered cream of mushroom soup (not cup-a-soup – the big packets)
  • 1/2 cup sour cream
  • 1/2 cup dry white wine
  • Salt and pepper to taste
  • A bit of butter
  • Milk to brush the pastry with
While cooking this pie, it is recommended that you drink cider.

While cooking this pie, it is recommended that you drink cider.

What to do

  • Remember to defrost your pastry in the fridge overnight. If you forget (I always do), you can defrost it in under an hour by putting it in a bowl of cold tap water. (Just make sure the packaging is waterproof, or seal it in a ziplock bag.)
  • Preheat the oven to 180 C
  • Chunk your chicken. As in, remove all the flesh from the carcass (you choose whether to keep the skin. I do), debone and then chop into good-sized chunks.
  • Chop up your bacon, leeks and mushrooms and fry in a generous pat of butter.
My dad made me take this photo because he thought it looked nice.

My dad made me take this photo because he thought it looked nice.

  • When they’re fairly well done, add the sour cream, white wine and mushroom soup powder and stir well. Simmer for a few minutes to allow the sauce to thicken a bit. Salt and pepper to taste.
  • Put this in a good-size oven-proof dish, add the chicken and mix it all up nicely. Leave to cool a bit.
  • In the mean time, put a layer of cling film on your counter top to keep both clean and roll out your pastry so that it just fits the top of your dish. Place on top of the chicken mixture and trim off any excess. Use the trimmings to make decorations, if you’re so inclined. (Pastry is a bit like play-dough.)
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Pastry is a grown-up substitute for modelling clay

  • Brush with milk/egg and sprinkle with sesame seeds if you happen to have any.
  • Bake according to instructions on the pastry packet until golden brown.

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  • Leave to cool for about 10 minutes before serving with a green salad or mash and peas.
  • Leftovers will keep several days if refrigerated  When reheating, microwave for a minute or two first and then put in the oven at about 120 C for a few minutes to crisp up the pastry again.

Wine pairing suggestion

Knorhoek Sauvignon Blanc-Chenin Blanc

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While it’s a great idea to drink cider (especially one as good as Windermere) while cooking this pie, eating it requires white wine – preferably the one you used in the pie (a lesson I learned from the Coq Au Vin). A Sauv Blanc-Chenin blend is just the right combination of crisp and fruity. #Happiness

Time taken

  • Preparation: 20 minutes
  • Baking: 20-30 minutes

Dishes dirtied

  • 1 frying pan
  • 1 wooden spoon
  • 1 chopping board
  • 1 knife
  • 1 oven proof dish
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