Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Roughly shred
Whole Chicken (1)
. Set aside.
Step 2
In a heavy-bottomed casserole over medium to high heat, melt
Salted Butter (15 g)
. Sauté the
Leeks (2)
with the
Streaky Bacon (6 slices)
until the leeks have softened and the bacon is cooked through.
Step 3
Add in
Baby Bella Mushrooms (250 g)
and
Thyme Leaves (3 sprigs)
, and season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
. Cook until the mushrooms have browned.
Step 4
Deglaze the casserole with the
Whiskey (50 mL)
and leave to cook for a further 1 minute before pouring in the
Pouring Cream (250 mL)
. Stir to combine and add in the shredded chicken and stuffing.
Step 5
Check the seasoning if necessary and pour in the
Dry White Wine (100 mL)
. Leave the mixture to simmer over low heat for a further 8-10 minutes and set aside.
Step 6
On a floured surface, roll out the
Puff Pastry (1)
. Sprinkle over the
Fresh Rosemary (1 sprig)
and
Fresh Thyme (1 sprig)
and use the rolling pin to embed them into the pastry.
Step 7
Fill your pie dish or dishes with the chicken mixture and drape over the pastry, cutting off any excess and decorating the pie as desired. Brush the top of the pie with the
Egg (1)
.
Step 8
Place the pie on a lined baking sheet and bake for 20-30 minutes or until the pastry is golden.
Step 9
Serve the chicken pie with side dishes of your choice. Enjoy!
