Make this in individual pie dishes topped with puff (of filo) pastry, it’s very simple and a big crowd pleaser. There really is no need to ever cook a different chicken pie!
For the filling:
For the topping:
- Trim and dice the chicken and start frying it in a medium saucepan with olive oil and butter
- Finely chop the onion and garlic and add to the chicken. Fry until the chicken is not showing any pink bits (not for too long as it may dry out).
- Add a generous slug of a decent white wine and a large handful of chopped tarragon. Pop the lid on and then remember to stir every minute or so.
- While the chicken is poaching, chop the bacon and fry in a separate pan
- Once the bacon gets a bit crispy, chop and add the mushrooms – they’ll soak up all the bacon fat. Tip the bacon and shrooms into the chicken pot and add the creme fraiche and stir thoroughly
- Put 2 teaspoons of arrowroot into a glass with another large slug of wine and beat to a paste. Add the thickener to the chicken pot and bring to the boil.
- Lower the heat and continue to cook for 5 – 10 minutes. Season with ONLY pepper. Then take the pan off the heat and ideally leave to cool for as long as possible.
- Unroll the pastry sheet and measure out the lids using the 4 ramekins you’re using to serve the pies. Cut each lid slightly larger than the ramekin diameter.
- Add the pie mixture to each ramekin and pop the lid on. Mould the pastry edges to the side of the dish and score some lines into it.
- Wash the pastry with the beaten egg and sprinkle on a little finely grated parmesan.
- Place the pies on a preheated tray and bake at 200C until the lids turn golden brown.
- Serve with a potato based product and some veg