Celebrate British Pie week by creating this tasty Roast Chicken Pie from Peter Sidwell.
Follow him cooking this tasty pie in his Symphony Urban Concrete kitchen over on our You Tube channel or you can use the recipe detailed below.
Serves 4
For the pastry
250g Plain flour
125g Butter or margarine
3 tbsp cold water
4 Rashers smoked streaky Bacon
1 Large white Onion chopped
3 Garlic cloves chopped
1 tsp Chopped Rosemary
1 tsp Chopped thyme
1 tbsp Olive oil
25g Butter
30g PlainFlour
300ml Beer
300ml Chicken stock
1 Roast chicken
1 Beat egg
Here’s how
Add the flour and butter into a mixing bow.
Using your finger tips rub the butter into the flour to create a crumble type texture.
Add the cold water and stir together until it softs a ball of dough.
Rest the pastry in the fridge for 30 minutes before rolling out
For the filling
Chop the bacon up and fry in a hot pan with the chopped onions until golden and crisp.
Add the chopped garlic an d herbs, followed by the butter.
Season with a little salt and pepper.
Once the butter has melted add the flour and stir together to form a paste.
Pour the beer and chicken stock into the pan and stir together until it comes up to a boil and thicken.
Tear up the cooked chicken and add to the sauce.
Remove from the heat and leave to cool for 20 minutes.
Divide the pastry into thirds, add to of them together and roll out into a circle to line a pie dish
Roll the remixing pastry for the top of the pie.
Brush the edges of the pastry and pour in the filling.
Top the pie with the remaining pastry and crimp the edges.
Brush the top of the pi with the remaining beaten egg and bake in a pre heated oven 170c for 35 -40 minutes or until golden and crisp.
