Homecoming Chicken Pie

I can make a good pie. It was one of the first things I cooked when I was trying to woo my husband (it must have worked) so when deciding what the poor exhausted man might appreciate most for his first supper back at home after three pretty hideous weeks of filming in Columbia, it had to be my chicken, leek and bacon number.  A good pie always needs a suitably deserving dish in which to be served in and amongst my favourites are Falcon’s lovely bright white and blue rimmed enamelware.  Enamelware is glass fused onto heavy-gauge steel which makes a very smooth, durable and chemically-resistant surface so whilst they may chip a little with time, no matter how many times you heat them or run them through the dishwasher they’re pretty hard to destroy.  You can buy them here. Scroll down for my homecoming chicken pie recipe x

Falcon Enamelware dishes perfect enamel pie dish for cooking pies

Blue and white enamel pie tins perfect baking dish

White and blue enamel bowls and tins perfect pie dishes

Blue and white enamel cooking tins and bowls

For the pie:

1 medium sized free range chicken
2 carrots, diced
1 large onion, diced
1 large leek, sliced
2 cloves of garlic
3 rashers of smoked bacon, chopped
1 cup of chicken stock
A handful of fresh herbs: a mixture of thyme, flat leaf parsley and tarragon usually works well
1 tbsp of wholegrain mustard
1/2 tub of cream cheese
1 glass of white wine
1 roll of puff pastry (or you can opt for the non-lazy approach and make proper pastry from scratch)
Beaten egg

  • Rub some olive oil over the chicken, season and roast in the oven. Once cooled, shred the chicken and set the meat aside
  • In a large saucepan heat some oil and gently cook the onion, carrot, leek and garlic.  Once everything is softened and smelling gooood, tip the mixture on to a plate
  • Using the same pan fry the bacon pieces until they start to turn crispy
  • Tip the onion and carrot mixture back into the saucepan, add the chicken stock, herbs, mustard, cream cheese and wine. Mix well
  • Next add the cooled shredded chicken, season with plenty of black pepper (you won’t need much salt due to the bacon)
  • Tip the mixture into the pie dish and lay the pastry over the top, brush with beaten egg and bake in the oven until golden and crispy and the mixture is happily bubbling inside (around 30 minutes).  I usually like a bit of shredded Savoy cabbage or buttered peas with my pie.  Happy happy days…


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