Cook, Eat: The BEST Country Chicken Pie Recipe – Ever!
The seasonal rain hasn’t yet arrived here in New Zealand but there’s no denying that Winter is here. We are currently enjoying bluebird days but the temps aren’t playing around – she’s cold mate!
Along with buying too many jackets and woollen socks (my winter fashion weaknesses!), when the days get shorter I love, love spending time in the kitchen and cooking some classic, hearty meals. Rich gravies and casseroles, slow-cooked, large cuts of meat and traditional kiwi-comfort food like this beautiful chicken pie form the menu for our family over the winter months.
The original Chicken Pie recipe was shared with me by Stevens, I have adapted it a tiny bit to suit our tastes. The gorgeous stoneware casserole dish I used (kindly gifted) is from their Winter Cooking range – shop Oslo Casserole Dish – and as at time of publication is 50% off!
The BEST Country Chicken Pie Recipe
- 2 x pre-rolled sheets of puff pastry, big enough to cover your dish
- 1 free-range egg beaten
- 75g butter
- Olive oil
- 750g chicken breast chopped into 3cm chunks
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 300g carrots chopped
- 15 button mushrooms sliced
- 130g fresh baby spinach leaves
- 2 cups chicken stock
- 2 tbsp plain flour
- 2 tbsp crème fraiche
- 2 tbsp wholegrain mustard
- Salt and pepper
First, cook the vegetables – melt half the butter with a tbsp of olive oil in a pan over medium heat. Add the carrots and onions, and sauté until softened. Add the mushrooms and cook until the water evaporates, and they begin to brown on the edges. Remove the vegetables with a slotted spoon and set aside. Add the chicken to the pan and brown slightly. Next, add one cup of the chicken stock and return the vegetables to the pan. Simmer for around 20 minutes until the chicken is cooked through.
Spray the Oslo Casserole Dish with oil and line with the first pastry sheet. Remove the chicken and veggies from the pan and place this in the base of your pie dish, reserving the cooking stock in a bowl. Melt the rest of the butter with a dash of olive oil in the pan and sprinkle in the flour stirring gently to brown it slightly. Add the mustard and then the reserved and extra stock, stirring all the time to thicken. Finally, stir through the crème fresh and season with salt and pepper to taste. Stir the spinach leaves through the hot sauce to wilt them, then pour the spinach mustard sauce over the chicken and vegetables, stir gently to combine.
Preheat oven 200°C fan bake.
Lay the second pastry sheet over the filling and using a fork go around the dish edges to seal. With a sharp knife cut two to three steam holes in the top.
Brush the pastry surface with beaten egg and bake for around 25 minutes or when the pastry is golden and crisp.
Serve warm with a green salad on the side.