Chicken, pancetta and mushroom pie
This unconventional pie is not cooked in the oven or even in a pie dish, it’s more of a deconstructed pie, which is far quicker to make, it’s a delicious combination of pancetta, chicken and mushrooms in a creamy flavorful sauce complimented by a crispy puff pastry lid.
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 25 minutes
4 chicken breast fillets, skinless boneless
1 onion (finely chopped)
2 ¼ cups (500 ml) chicken stock
1 cup (200 g) Diced pancetta or smoked bacon
1 stick (113 g) unsalted butter
3 cups (250 g) baby button mushrooms
¼ cup (60 ml) dry sherry
¾ cup (200 ml) heavy/double cream
2 teaspoons fresh tarragon, chopped
1 pack Ready rolled puff pastry
1 free range egg (beaten)
Seasoning to taste
1 bay leaf
1 sprig thyme
1. preheat the oven to 200°C/400F
2. Cut the chicken into 1 inch (2 cm) chunks and poach in simmering chicken stock for 8 minutes along with a few peppercorns, one bay leaf and one sprig of fresh thyme
3. Once the chicken is cooked strain the stock into a jug, discard the herbs and season the chicken lightly; set aside.
4. Heat a quarter of the butter in a frying pan fry the pancetta or bacon until crisp, remove from the pan and leave to cool
5. Melt the remaining butter in the pan on a medium heat, when it starts to foam, add the chopped onion and mushrooms and cook until softened, season to taste.
6. Pour in the sherry and reduce by a third.
7. Add the double cream, pancetta and 200 ml of chicken stock and simmer for a few minutes until the sauce has reduced by half
8. Add the chopped herbs and set aside.
9. Roll out the pastry on a light floured surface and cut out four rounds, using a small saucer as a template. Carefully place the pastry rounds on a large non-stick baking sheet and score the surface in a diamond pattern, using the tip of a small sharp knife.
10. Brush the pastry with egg yolk and bake for approximately 10 minutes until risen and golden, remove from the oven and slide on to a wire rack.
11. Meanwhile reheat the sauce until it begins to bubble then add the chicken. As soon as the chicken is warmed through, check the seasoning and divide between warmed serving plates. Top with a pastry round and serve with freshly steamed vegetables and buttered new potatoes.
Adapted from Gordon Ramsay’s Claridge’s Pie
You can make the pastry lids a day or two in advance and store them in an air tight container, when you want to use them, simply place in a warm oven for a few minutes to refresh them.
If you don’t have pancetta you can also use diced smoked bacon.
Classic Wine: Chablis, Muscadet Sur lie Loire, Beaujolais nouveau
New World: Chardonnay Oaky California or Australia, Pinot Noir New Zealand.