How is it Sunday night already? As I type I’m watching my girls roll around together on the sitting room rug while their dad watches the Brownlee brothers and friends do their thing on TV. We’re all relaxing a bit after a day at Vitam Park – an indoor/outdoor extravaganza of swimming pools and water slides – where Ruby had her first ever dip in the pool and Annabel didn’t stop swimming, running and sliding for over 5 hours. Fun was had by all – apart from lunch, which was a dismal affair of soggy toasted sandwiches and soggier fries. So I feel the need for some Sunday night comfort food to make up for it, and thought I’d share my favourite ever chicken pie recipe from Good Housekeeping (absolutely love their recipes). Here it is, in case your Sunday night is as in need of something decadent as mine is…
- 1 tbsp olive oil
- 4 chicken breasts, cut into 2.5cm (1in) cubes
- 1 medium onion, sliced
- 1 carrot, roughly chopped
- 50 g (2oz) smoked streaky bacon, chopped
- 1 tbsp flour
- 200 ml (7fl oz) chicken stock
- 100 ml (31⁄2fl oz) double cream
- 25 g (1oz) frozen peas
- 11⁄2 tsp wholegrain mustard
- 1 tbsp freshly chopped tarragon
- 175 g (6oz) puff pastry
- 1 medium egg, beaten
- Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min.
- Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked.
- Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.
- Preheat oven to 200°C (180°C fan) mark 6. Put a pie funnel, if you have one, in the centre of a 1 litre (1¾ pint) pie dish or ovenproof casserole and tip in the filling. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25-30min until golden.
Photo from www.goodhousekeeping.co.uk