I went to bed last night thinking about dinner tonight...(yes sad I know!!) I had planned on doing a fish pie for us, but woke up not fancying fish at all today, so took a peek in the fridge and found chicken, leeks, bacon and mushrooms...so what else could I do? Fate was pointing me in the direction of chicken and bacon in some kind of sauce/pie...I also really fancied having a go at making some pastry...so pie was settled upon
...that was until the time crept up on me following the trip to buy fabrics, cutting said fabrics and then school-run! Oops, no pastry today then...!?! Instead I decided to look up a few of the chicken pie recipes I have used before, mainly this one right..here...
But in my usual manner I 'tweaked' it...
I won't write out the original recipe...after all it isn't mine! But I will tell you what I did.
1. Take 4 skinless chicken breasts and dice them.
2. Dice 2 carrots, 2 medium potatoes and 2 sticks of celery.
3. Put all of the above in a pan with 600ml chicken stock (cubes will do) some dried tarragon (about a tsp) and seasoning.
4. Bring to boil, turn down, cover and simmer gently for about 15mins. (This poaches everything and leaves the meat juicy and tender).
5. Strain the chicken and vegetables, but keep the stock...this goes into the sauce! You need about 3/4 pint...the rest can go in a tub in the freezer for making gravy etc...
6. Put a large knob (about 35g) of butter into pan and soften about 1 1/2 leeks (about 5mins). Then add 200g smoked bacon medallions and a handful (about 6) mushrooms, sliced. Cook for 5 more minutes.
7. Add about 1 heaped Tbsp plain flour into pan and cook, stirring for about 1 min.
8. Slowly add in the reserved stock, bit by bit, stirring all the time to make smooth sauce.
9. Add 300ml milk, turn heat up and simmer for a couple of minutes...keep stirring as the sauce thickens.
10. Add another tsp tarragon, about 3tsp fresh lemon juice, some chopped flat leaf parsley and season to taste.
11. Add the chicken and veggies to sauce and combine...This is where If I'd had time, I would be putting it into a dish, adding a rim of shortcrust pastry and topping with more shortcrust, plus an egg wash over the top...followed by about 25mins in an oven at 200c or gas 6 ish...However as I said earlier I ran out of pastry-making time (Ok I was distracted and completely forgot!!).
Instead I opted for comforting creamy mash...( my secret is a dollop of mayonaise to add creaminess!)
...buttery cabbage...
...and steamed green beans...
The 2 smallish people prefered to have theirs simply with Mash...
...but I just love those green veg though!!
Oops! Forgot to say, this fed 2 larger people and 2 smaller people with a tub leftover in the freezer for 1 larger person later on...xx
...that was until the time crept up on me following the trip to buy fabrics, cutting said fabrics and then school-run! Oops, no pastry today then...!?! Instead I decided to look up a few of the chicken pie recipes I have used before, mainly this one right..here...
But in my usual manner I 'tweaked' it...
I won't write out the original recipe...after all it isn't mine! But I will tell you what I did.
1. Take 4 skinless chicken breasts and dice them.2. Dice 2 carrots, 2 medium potatoes and 2 sticks of celery.
3. Put all of the above in a pan with 600ml chicken stock (cubes will do) some dried tarragon (about a tsp) and seasoning.
4. Bring to boil, turn down, cover and simmer gently for about 15mins. (This poaches everything and leaves the meat juicy and tender).
6. Put a large knob (about 35g) of butter into pan and soften about 1 1/2 leeks (about 5mins). Then add 200g smoked bacon medallions and a handful (about 6) mushrooms, sliced. Cook for 5 more minutes.7. Add about 1 heaped Tbsp plain flour into pan and cook, stirring for about 1 min.
8. Slowly add in the reserved stock, bit by bit, stirring all the time to make smooth sauce.
9. Add 300ml milk, turn heat up and simmer for a couple of minutes...keep stirring as the sauce thickens.
10. Add another tsp tarragon, about 3tsp fresh lemon juice, some chopped flat leaf parsley and season to taste.
Instead I opted for comforting creamy mash...( my secret is a dollop of mayonaise to add creaminess!)
...and steamed green beans...
The 2 smallish people prefered to have theirs simply with Mash...
...but I just love those green veg though!!
Oops! Forgot to say, this fed 2 larger people and 2 smaller people with a tub leftover in the freezer for 1 larger person later on...xx
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