Cousin Chris’s Chicken Pie

I recently shared my quickie recipe for Chicken Sundae, which you can find HERE.

Here’s what you can do with the rest of your roasted chicken.

When I was last in Sussex one of my cousin's invited us round for supper and served a super-yummy chicken pie.  I asked how she'd made it and she talked me briefly through the ingredients and process.  She had me itching to try it and I made it a few days later with fresh chicken - I've since come up with an even easier way to make it using roasted chicken so that's how i present it here today.

I’ve tended to be put off making chicken pies because they can be a bit of a faff.  This one isn’t.  I think its USP is not having to make a “proper” sauce to bind the filling,   This pie's "sauce" uses a few ingredients mixed together and dolloped on top the filling ingredients.  

So simple.  In fact, so simple is it that I’ve made the pie several times since I first tried it at my cousin’s house back in June.  Well, I’ve had to do the testing of the recipe for you, eh, and if I’ve got to eat rather a lot of chicken pie along the way, then that is no hardship!

Cousin Chris’s Chicken Pie 

Ingredients

(This pie is not chemistry cooking, so you decide your own quanties)

Filling:

Cooked chicken (my preference), shredded or chopped roughly

Vegetables: onions and your choice of veg, mushrooms, leeks etc

Chopped fresh herbs you have to hand, e.g. basil, oregano, tarragon

Seasoning

Topping: 

250gr tub mascarpone

Grated parmesan, to taste

about 1 heaped tspn plain flour plain

Seasoning

Pastry:

Shortcrust pastry to cover your chosen our pie dish

milk or beaten egg to glaze, if desired

Method

Make pastry (or buy ready made)

Cover with cling film (Saran  wrap?) and leave to chill in fridge for at least 30 minutes (makes it easier to roll out).

Meanwhile, make the filling.

Place ingredients in oven proof dish.

Top with fresh herbs.

Mix topping.

Place in clumps over the filling (you may prefer to add the herbs at this stage - your call!).

Take pastry out of fridge and take out of cling film covering.  Roll out on floured board to a size to cover and seal your pie dish.

Cover the our dish with rolled out pastry.  Crimp to seal edges.  Prick.  Glaze.  Bake at 180c for 30-40 depending on whether you're using fresh or cooked chicken and the ferocity of your oven.

Enjoy!

Having a souschef can save time!

Such simply constructed comfort food.  What's not to enjoy?  Well, apart from my little video of the making of this yumminess.

Please watch and enjoy that too!

A la perchoine, 

Mary x.