After the rousing success that was my first attempt at pie, it's taken me a surprisingly long time to make another. One of the problems is that pies exemplify the concept of economies of scale: making pasty and filling for one small pie is time consuming, but to make a little extra for a second one is a minor hassle at worst. When you're cooking for one this little fact is of absolutely no extra help — pies can be frozen, but the result just doesn't compare to freshly-baked.
Back to the pie at hand. Chicken pie. I would never choose a chicken pie. For one, my experiences with chicken pies so far have been of insipid white sauce coating poor-quality chicken and bland vegetables. What's more — and no poor pasty chicken pie is to blame for this — I'm just not a big chicken fan. A perfectly-roasted bird or a tasty bowl of soup are an exception, but on the whole I don't see the big deal.
All of the above made me shocked to learn that this particular chicken pie was one of the best things I've ever cooked. It was rich but not cloyingly so, and packed with flavour that make it so far from the anaemic chicken pies I've become accustomed to. I strongly recommend you go for the full package and make it with pastry on all sides, but if you're in a hurry by all means make the filling and whip up a satisfying pot pie.
The recipe below makes enough filling for one person's pie, although the inclusion of a lot of half-ingredients is a clear sign that you should make and eat two.
A peek under the hood
Chicken pie (filling)
This recipe makes the filling for one chicken pie. For instructions on how to put the pie together including a recipe for the shortcrust pastry pie shell, click here.
- 1 small chicken breast, cut into 3 pieces against the grain
- 1 rasher of bacon, sliced into 4 x 1 cm pieces
- 1/2 a carrot, diced into 1 cm cubes
- 3/4 cup of chopped mushrooms
- 1/2 a shallot, finely diced
- 1/2 a clove of garlic, minced
- 1 bay leaf
- 1/4 tsp dried thyme
- Salt and pepper
- 1.5 tsp dijon mustard
- Splash of brandy (about 2 tbsp)
- 1/4 cup crème fraîche
- 1/4 cup milk
- 1.5 tsp flour
1. Bring a small pot of salted water to a gentle boil, then add the diced carrot. Cook until just tender (5-10 minutes), then remove with a slotted spoon and set aside. Add the chicken breast pieces and poach. Remove from the water and set aside to cool. Once cooled slightly, shred the chicken with your fingers and set aside.
2. Meanwhile in a new saucepan, cook the bacon over a medium heat until it renders its fat and crisps up on the outside. Remove with a slotted spoon and reserve, leaving as much bacon fat behind as you can. Turn the heat up to high, then add the mushrooms, a hit of salt, and about 1 tbsp of butter. Set the cooked mushrooms aside with the bacon.
3. To the empty pan add the shallots, garlic, bay leaf, thyme, and 1/2 tbsp of butter. Turn the heat down to low and cook gently until the onion softens. Turn the heat up to medium, add a splash of brandy and scrape down the bottom of the pan with a wooden spoon.
4. Return to the pan the bacon, mushrooms, carrot, shredded chicken, and sprinkle with the flour. Cook for a couple of minutes then add the mustard, crème fraîche, milk and bring to a simmer. Let this thicken until the mixture is creamy but not at all soupy. Season with salt and pepper (I err on the salty side so it doesn't get lost amongst all that pastry).