Chef Alex from Fooditude knows exactly what sort of hearty meals can bring joy in households during the cold winter months. There’s nothing quite as rustic as a homemade pie, that’s why we were over the moon when Alex gave us not one, but two pie recipes to share with you. This week we’re delighted to provide the second of Alex’s pie recipes – a ‘humble pie’ with chicken and potato. Click here to get the recipe for Alex’s steak and red wine pie with suet crust.
Why is this recipe so awesome?
This pie is truly a showstopper, but like with all things this magnificent – you’ve got to work for it. Have no fear! The 4 step method for making this pie might look daunting at first, but Alex reassures us that “the steps are all simple – don’t be afraid!”.
If you’re thinking about what veg might best accompany this delightful dish, Alex recommends steamed runner beans, or roast marrow if you’d like to keep things seasonal.
Large frying pan
12 inch cake tin
Rolling pin
2 Boneless chicken thighs
(skinned and diced into 2cm squares)
2 Chicken breasts
(skinned and diced into 2cm squares)
400g Waxy potatoes
(diced into 2cm squares)
2 Large leeks
(diced into 2 cm squares)
1 Sprig of rosemary (finely chopped)
150g Mature cheddar (grated)
300g Baby spinach (washed)
5 Garlic cloves (thinly sliced)
Knob of unsalted butter
1 tsp Chillies (Crushed)
3 Eggs (medium size)
200ml Chicken stock
200ml Double cream
1 tsp Fennel seed
100ml White wine
1 Onion (diced)
2 tsp Paprika
320g Unsalted butter
2 Eggs (medium size)
500g Plain flour
Good pinch salt
2 tbsp Milk
Mix the flour, butter and salt well by rubbing them together by hand in a bowl, until the mix has turned into crumbs. Use a mixer instead if you have one.
Next add in the milk, mix together, then work-in the eggs. If the mixture becomes too dry, just add an extra splash of milk.
Work the ingredients together by hand until you have a smooth paste, but be careful not to over work it!
Add the milk, mix together then work in the eggs – if it is too dry add a little more milk. Work lightly by hand to a smooth paste (but don’t over work it).
Wrap the pastry in cling film and refrigerate for a minimum of one hour.
Prepare the cake tin by rubbing butter to cover the whole of the inside. Lightly flour the buttered tin, then place in the fridge along with the pastry.
When the pastry is chilled and is moderately firmed, roll it out into a circle with a diameter that’s roughly 50cm. The pastry should be rolled out evenly with a good thickness.
Carefully place the pastry into the buttered cake tin, letting the sides overhang slightly. Refrigerate for roughly 20 mins.
Toast fennel seeds in a hot pan, then grind them in a pestle and mortar.
Sear the chicken meat until they turn a light gold on all sides. Remove from the pan and keep it to the side in a bowl.
Allow the pan to cool down slightly, before adding unsalted butter and oil to the pan – then add the spices and herbs
until fragrant.
Add the onions and leeks to the pan and allow them to gently soften, stirring them occasionally. Then add the potatoes and turn up the heat slightly.
Once the onions start to colour, add the garlic, stir for a moment – then add in the white wine (enjoy the aroma!).
Reduce the win in the pan by half, making sure to stir from time to time.
Add in the chicken stock, bring it to boil, then reduce to a simmer.
Add in the double cream, then season to taste. Afterwards, add the cooked chicken back into the pan.
Allow all the ingredients to cook gently in the pan between 20- 25 mins until the potatoes are tender and the
chicken is fully cooked.
Add in the baby spinach and allow it to wilt in the pan.
Break the eggs and beat lightly in a separate bowl. Turn off the heat under the pan and pour in the beaten eggs, then stir though (this helps to set the sauce).
Turn the oven up to 180 degrees.
Take the pie bases and lids out from the fridge.
Fill the pies with the filling (it should have cooled, but not be cold).
Lightly egg wash the rim around the pastry.
Place the lids on top of the bases and pinch the corners on tight with your index finger and thumb.
Glaze the tops with the beaten egg and cut a slit on top of each pie lid.
Place in the oven and take out once the pastry appears golden brown.
Allow it to cool for 5 mins before serving.