This dreary weather is calling out for a big hug in the form of chicken pie, don’t you think? If that’s a yes, then you’re looking at your next staple weeknight dinner. Trust me, this is going to be a firm family favourite - not only is this super cosy and delicious, it’s all done in one pan! The Seamless Iron Frying Pan by Solideknics is perfect for this recipe, requiring minimum effort from you but still providing all the taste and charm of a complex recipe. I hope you love it as much as my family does!
Hey, Lucy here! I am a digital food creator with a background in nutrition and a passion for feeding the people I love. I grew up with six siblings and a mother who is a feeder through and through. I spent much of my childhood watching her cook and sneaking a taste of her creations, often before I was allowed to! I was lucky enough to learn most of her tricks and I think this recipe really embraces her cooking style - hearty and honest home cooking. She knew how to get us to eat vegetables and the best way was usually to stick them in a pie, no complaints our end!
I feel like I have a very similar cooking style to my mother and having studied nutrition I now understand the importance of eating a varied and balanced diet which now plays a huge part in what I cook and eat.
My husband and I moved in with my parents in 2020 after I had finished studying nutrition so that I could pursue a career in content creation on social media. Now that I live with my parents, not only do I cook for them regularly, I get full access to their chicken eggs and my dad’s veggie garden which is a huge bonus. They have taken on the very arduous task of being my recipe testers and I did indeed share this chicken pie with them. They have been requesting it ever since and I knew I had to choose this recipe to share with you all. I hope it keeps you warm and cosy over the next few weeks, who knows what weather is in store for us!
Equipment:
- 26cm Seamless Iron Frying Pan
- Knife
- Chopping board
- Wooden spoon
- Measuring jug
- Rolling pin
- Brush for egg wash
Ingredients (serves 5-6):
- 40g butter
- 1x block puff pastry
- 300g leftover roast chicken, chopped
- 1 large leek, washed and sliced
- 1 sprig rosemary, leaves removed and finely chopped
- 2 tbsp plain flour
- 2 tbsp sherry vinegar (alternatives: white wine, cider vinegar or cider)
- 400ml chicken stock
- 1 tsp dijon mustard
- 100g creme fraiche
- salt and pepper
- 1 egg, beaten for egg wash
- Sesame seeds (optional)
Method:
- Set your oven to 190C. Place your skillet on a medium heat, add the butter, followed by the leeks, a sprinkle of salt and cook until softened.
- Stir in the flour and once incorporated add the sherry vinegar followed by the chicken stock, mustard and a pinch of black pepper. Give everything a good stir and bring to a simmer. Once simmering and if the sauce has thickened reduce the heat to low and stir in the creme fraiche. Remove from the heat and stir in the chicken.
- Roll out the puff pastry on a floured work surface and gently place over the skillet. Slice off the excess pastry around the skillet with a knife, you want to make sure the pastry is just hanging over the edge of the skillet. Score the edges with a fork and the centre with a knife, brush with the egg wash and scatter some sesame seeds over the top.
- Place the chicken pie in the oven and cook for 25 minutes or until the pastry is nice and golden. Remove from the heat and let it cool. I love to serve the pie alongside some mash and green beans.
Recipe Notes
- If you don’t have left-over chicken, you could substitute with skinless boneless chicken thighs. Simply add them to a roasting tray along with a drizzle of oil, salt and pepper and roast for 15 - 20 minutes. Remove from the oven, let them cool before shredding.
- I like the slightly more acidic flavour you get from creme fraiche but double cream would also work well
- Frozen peas would make a nice addition if you want to increase your veg count, add them to the sauce along with the chicken.
If you would like to follow my journey as a digital creator then you can find me on most social platforms using my handle @lucysallysommer. I have lots planned for 2023 including getting my website up and running and this is where I will be storing all of my recipes and lots more. In terms of health goals I am planning on working on my gut health this year, and as for my parents their goal is to lower their cholesterol. I will be sharing any recipes I create for them and myself on my platforms. Watch this space!
Lucy x
Inspired to change your cookware? Browse our full range of ultra-durable, non-toxic Solidteknics pans here. Or to view our full collection of long-lasting cookware, take a look here.
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This was a paid guest blog post written by Lucy Somner.
