The ultimate family dinner. With crusty, buttery pastry and tender chicken is its perfectly moreish and deliciously comforting.
Serves 4-6.Products used:
MasterClass Crusty Bake Non-Stick Deep Pie Pan / Tart Tin
MasterClass Cast Aluminium 2.5 Litre Casserole Dish
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Soft Grip Stainless Steel Garlic Press
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Soft Grip Nylon Cooking Spoon
Ingredients:
For the pastry:
250g butter
500g plain flour
80ml ice cold water
2 beaten egg yolks
For the filling:
2 tbsp of olive oil
8 chicken thighs with bone and skin removed
6 rashers of smoked bacon
4 shallots chopped
2 cloves of garlic
1 tbsp chopped thyme
1 small celeriac
1 tsp salt
1/2 tsp of cracked black pepper
300ml dry cider
100ml sour cream
Method:
Pour the oil into a pre-heated casserole pan then add the bacon and cook until golden.
Add the chicken thighs and cook until browned on both sides.
Add the garlic and chopped thyme and season with salt and pepper.
When the chicken is golden add the shallot and diced celeriac.
Pour in the cider and boil until the liquid reduces by half.
Put the lid on the pan and simmer for 30 minutes on the hob or place in the oven for 1 hour at 160°C until the chicken is tender.
To finish pour in the sour cream and stir together.
Now that the filling is cooked leave to one side to cool while you make the pastry.
Pour the flour into a mixing bowl and add the diced cold butter.
Using your finger-tips rub the butter into the flour to create a crumbly texture.
Pour in the cold water in small amounts at a time and stir together to form a soft ball of pastry.
Roll the pastry into a ball and place in the fridge to rest for 20 minutes.
Divide the pastry into 2 balls and roll out both pieces onto a ½ cm thick disk.
Place the first piece of pastry into the pie dish, then brush the edges with beaten egg before adding the chicken pie filling.
Add the top half of the pastry and crimp the edges together to create a seal.
Brush with the remaining beaten egg before baking in a pre-heated oven at 180°C for 45 minutes until golden and crisp.
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