Instead of making a huge pie like Jamie, I chose to make individual pies as mini pies are cuter and easier to apportion. I also modified his recipe quite a bit based on my experience with handling chicken and due to lack of herbs (more notes in the actual recipe below). The chicken mixture is really scrumptious – I almost wanted to forgo making a pie and just serve it with spaghetti!
One huge blunder that I made is that instead of getting frozen puff pastry, I took the wrong package and ended up with frozen shortcrust pastry! It was such a silly mistake! And I was still wondering why my pastry did not puff up at all during baking, until I got so suspicious of the crust that I went to check the packaging and then realized I got the wrong one. Thankfully everyone still loved the crust, including me 😉
I’m submitting this to:
Recipe Box #7 hosted byBizzy!
In goes some soy sauce next – gives it some colour and saltiness. Mix well and leave it aside to marinate for 15 minutes.
… And the chicken pieces.
Stir it around and add in some of chicken stock.
And yes, that’s my hand.
My hand reminds me of the claw in Toys Story, like, seriously!
Transfer the mixture into a little ramekins, then top with a piece of pastry (short crust or puff – whichever is your
Brush the top generously with beaten egg and bake away!
Break the pie crust and savour the tender chicken pieces, soft potato cubes, chewy mushrooms, creamy and rich sauce, and the crispy crust!
- 500 grams chicken fillet
- 2 tablespoons corn flour
- 1½ tablespoons light soy sauce
- Freshly ground black pepper (optional)
- 250 grams mushrooms, sliced thinly
- 1 potato, peeled and cubed
- 300 ml chicken stock
- 1 heaped tablespoon plain flour
- 1 large knob of butter
- 2 teaspoons dried sage / 2 bay leaves
- 1 heaped tablespoon sour cream / creme fraiche
- 1 sheet of puff pastry / shortcrust pastry (10 x 10 inch)
- 1 egg, beaten
- Preheat the oven to 200 degrees Celsius.
- Wash, dry and dice the chicken fillet into bite-sized cubes. Combine them with the corn flour, soy sauce and black pepper and set aside to marinate for 15 minutes. The corn flour will help to keep the chicken tender while the soy sauce will help the chicken to brown better.
- Heat a large non-stick pan (deep enough to hold liquid) over high heat and add in some oil. Turn the heat down to medium and sear the chicken pieces until browned on all sides. Do this in a few batches (adding more oil if necessary) if your pan cannot hold all the chicken pieces in a single layer. Remove the seared chicken (they don't have to be fully cooked) with a slotted spoon and place them on a large plate.
- Keeping the pan over medium heat, add in the sliced mushrooms and sauté until the mushrooms have reduced in size. Season with a little salt and black pepper. Add in the seared chicken and the potato cubes. Add in the chicken stock, flour and butter and turn the heat up to high and bring the mixture to a boil. Add in the dried sage and cook until the mixture has thickened. Stir in the sour cream and turn off the heat.
- Divide the chicken mixture among 4 to 6 greased ramekins (or transfer to 1 8x8-inch greased baking tray). Cut the puff pastry / shortcrust pastry into 4 to 6 equal pieces (ensuring they are large enough to cover the top of the ramekins). Place the puff pastry / shortcrust pastry on top of the chicken mixture, making decorative patterns on the edges if desired.
- Brush the top generously with the beaten egg and bake for 10 to 20 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.
- Let the chicken pie rest for 5 to 10 minutes before serving.
Super Naggy: If I didn’t remember wrongly, Jamie used bay leaf as his choice of herbs when cooking this dish, as I don’t have any on hand, I used sage, which, if I didn’t remember wrongly, goes pretty well with chicken (well the pie turned out delicious in the end, so I guess use your favourite herbs for this dish and you shouldn’t go very wrong!)