Ok, this is a new recipe I tried from my Jamie Oliver app on my phone, so absolutely no credit due to me, and all of the credit goes to Jamie. (Get the app, it’s amazing). I made a few additions/substitutions here or there, but not many.
It was delicious and I will definitely make it again – next time I may even add pastry to the bottom too, who knows? Or possibly I might try it with shortcrust pastry instead….
Sadly I got too excited about eating it once it comes out of the oven and I therefore don’t have any pictures of it with the puff pastry top on!
You’ll need:
- 3 chicken thighs (I usually just substitute 2 chicken breasts though)
- 50g cooked thick-cut ham
- 1 x packet of pre-rolled puff pastry
- 1/2 tbsp plain flour
- 1 small egg
- 2 medium leeks
- 1 small stick of celery
- 1-2 bay leaves
- 1 sprig of fresh thyme
- 1/4 tsp ground nutmeg
- 20g cheddar cheese (mature)
- 100ml creme fraiche (I also sometimes substitute with philadelphia or regular cream etc)
- 100ml chicken stock
- 150ml cider
- dash milk
- salt
- pepper
- olive oil
Optional – I also like to add in a few sliced mushrooms (I prefer chestnut mushrooms) and some bacon as well as ham. I also sometimes stick a chopped onion in too.
Steps:
- Preheat the oven to 200 degrees c, and take the pastry out of the fridge so it reaches room temperature
- Roughly chop the leeks and rinse them in a colander, and then finely chop the celery and garlic.
- In a mixing bowl, mix the flour, salt, pepper and nutmeg. Chop the chicken into bite-sized chunks and then toss in the flour so each piece is coated in flour.
- In a large pan, heat the oil and chuck in the chicken. Cook until lightly golden (about 5-8 minutes) – Note I always find the flour starts to burn on the bottom of the pan before the chicken has browned – not sure what Jamie does about this, but I usually just add in the liquid a bit sooner if it starts to burn. I also usually add in the bacon and mushrooms at this point too if you’re using them.
- Add the chopped leek, garlic, celery, bay leaves, and thyme. Reduce heat and cook for another 8 mins until veg is soft.
- Add in the cider and stock, and simmer for about 20 mins until the sauce is thick and reduced.
- Unroll the pastry and measure it to your dish, cut around the dish leaving a 1cm border
- Coarsely grate the cheddar and tear up the ham into chunks
- Turn off the heat and stir through the creme fraiche, cheddar and ham
- Pour the pie filling into your pie dish or dishes ( you can either use a large single dish, or individual pie dishes…)
- Separate the egg, and using only the yolk, mix it with a dash of milk, and use it as an egg wash to coat the rim of your pie dish
- Carefully lay your pastry over the top of the dish, and pinch it around the edges to seal it. Cut a small cross in the middle to let the steam escape.
- Brush the top of the pastry with the egg wash
- Bake it in the hot oven for about 15-20 mins
Mmmmmmm delicious!
I served this up with buttered new potatoes, and some glazed carrots and parsnips.…
