The Wyld Cookery School Larder

Celebrating British Pie Week 6-12th March

Pies have been a British favourite for centuries, so much so that a whole week (6-12 March 2017) has been dedicated to them.

What could be more comforting than the combination of buttery pastry and oozy fillings, along with the choice of accompaniments?  Wyld Students love making (and eating!) the Wyld Chicken Pie - so we thought we would share this with you  - happy pie week!

Chicken Pie
Serves 6

1 chicken (or leftover bits of chicken)
70g butter
1 onion, diced
4 rashers streaky bacon, chopped
100ml white wine
70g plain flour
750ml chicken stock/poaching liquor
2 tbs cream (optional)
Salt and pepper
Packet of puff pastry
1 egg, beaten

1. First poach the chicken. Place the chicken in a large saucepan, breast side down. Cover with water. Add any sliced carrot, onion, celery you have lying around along with a bay leaf and 6 whole peppercorns – don’t buy this specially, if you don’t have it don’t don’t buy this specially, if you don’t have it don’t worry just poach the chicken and then use a stock cube for the stock. Bring to the boil and turn down to a simmer. Cover with a lid and cook for 45 mins. Strain (keeping 750ml to make the sauce).
2. Allow the chicken to cool and then strip off the meat. Discard any bones, fat, skin, gristle and break the edible bits into bite-sized chunks.
3. Heat the oven to 190C.
4. In a large saucepan melt the butter and add the diced onion and bacon. Sweat gently for about 5-10 mins until the onion is soft. Add the wine and cook until approx. 2 tbs of liquid remains. Tip in the flour and mix through.
5. Gradually add the stock/poaching liquor. Bring to the boil and cook for a few minutes. Remove from the heat and, if adding cream do so now. Season with salt and pepper. Stir through the chicken and tip into the pie dish.
6. To top the pie roll out the pastry to about a ½ cm thick rectangle (making sure it is larger than the dish it is covering). Cut a 1 cm border and set aside. Glaze the edge of the dish with some beaten egg and stick the border to the dish. Glaze the border with a little more egg and top with the remaining rectangle of pastry. Using a fork press the edges down and then cut off any excess with a sharp knife. Make 2 small holes in the centre to allow the steam to escape. Glaze the top with egg wash and decorate with pastry leaves/motifs if desired.
7. Place on a baking sheet and bake for 30 mins until the pastry is risen and golden.