You might have heard of lots of pie but isn’t chicken pie something new to the eyes. You are going to make it today in few very easy steps. There is used chicken as the major ingredients and there are other ingredients also that are equally essential. In this recipe, you have to boil the chicken with other ingredients, form its filling and bake after this. Your dish is complete.
Now Let’s See How To Form This Recipe:
Preparation Time – 30 Minutes
Cooking Time – 45 Minutes
Total Time Take To Prepare The Recipe – 75 Minutes
Servings – 4
Level – Easy
Ingredients Needed To Prepare This Recipe:
For The Filling:
• Thyme sprigs – 3
• Chicken stock, from a cube – 450 ml
• Finely chopped garlic clove – 2
• White wine – 100 ml
• Carrots, cut into batons – 225 gram
• Terragon sprig – 1
• Chopped terragon leaves – 1 teaspoon
• Sliced leeks – 225 gram
• Skinless chicken breast – 4 of 500 gram
• Dijon mustard – 1 heaped teaspoon
• Corn flour – 2 teaspoon mixed with 2 teaspoon of water
• Chopped flat leaf or curly parsley – 1 heaped teaspoon
• Crème fraiche – 3 teaspoon
Ingredients Required For The Topping:
• Rapeseed oil – 1 teaspoon
• Filo pastry – 70 gram
Let’s See How To Prepare This Recipe:
Take a large wide frying pan and add stock and wine to it. Add terragon sprig, carrots and thyme and garlic to it. Place on heat and allow to boil for some time. After boiling this mixture, keep the setting low and allow to simmer for the next 3 minutes. Add chicken to the stock and season with some pepper. Again allow this mixture to simmer for 5 minutes. Next, spread leeks slices in the pan over the chicken and cover the mixture with a lid for 10 minutes. This will help in cooking the leak through the steam and until then the chicken will cook. After 10 minute, remove the pan from the heat and let the chicken be in the stock for 15 minutes so that it keep moist and also gets cool.
Take a jug and strain the mixture form the pan into it. You should be having at least 500 ml of stock. Take a pie dish of 1.5 liter and add the chicken along with the vegetable to it. You do not need to add the herb sprigs. Now pour the stock that you just drained back to the sauté pan and very slowly, add the corn flour mixture to it. Place this pan on heat for once more and wait till it starts boiling. Keep on stirring continuously until the mixture becomes thick. After this, remove from the heat and add the crème fraiche, chopped tarragon, mustard and parsley. Season the recipe with some pepper.
It is time to set the oven at 200 degree Celsius.
Now you have to do some work upon chicken. With the help of a spoon, tear the chicken pieces into chunky bits. Over this chicken mixture, pour some sauce and then stir all the ingredients for once.
Take the filo sheet and cut each one into 4 rectangles or squares. Spread these sheets on top of the filling. Do brush each sheet with some oil before spreading. Crush up the filo sheet lightly so that it does not lie all flat over the dish and do tuck its edges into the sides of the dish. Grind some little pepper and pour in the recipe.
Now that you have prepared the entire recipe, you are left with cooking. Keep the dish on a baking sheet and slide the dish into the oven. Bake for some 20 to 25 minutes or until it becomes golden in color from the top and the sauce starts bubbling up. Your dish will be ready when such results come up. You may serve after this.