Chicken and Wholegrain Mustard Pie with Bacon and Parsley
A rich, creamy and incredibly comforting pie. The wholegrain mustard adds a lovely tanginess and using shredded chicken means it’s faster to put together.
Main Course
4
5 mins
50 mins
55 mins
Main Course
4
5 mins
50 mins
55 mins
Ingredients
oil, for sautéing
1 onion, diced
125 grams of streaky bacon, sliced thinly
4 cloves of garlic, diced
1 carrot, medium, diced
1 stalk of celery, sliced thinly
½ teaspoon of rosemary, dried
4 tablespoons of flour
1½ cups of chicken stock
1 cup of cream
2 teaspoons of wholegrain mustard
1 lemon, zested
1 handful of parsley, fresh, roughly chopped
salt, to season
pepper, to season
2½ cups of cooked shredded chicken
3 sheets of puff pastry
1 egg, whisked, as an egg wash
sesame seeds, to garnish
Instructions
- Heat a drizzle of oil in a saucepan.
- Add the onion and bacon and cook for 5 minutes until the onion is softened.
- Add garlic, carrot and celery. Cook for 10 minutes, stirring regularly.
- Add the flour, stir through and let it cook for a minute before adding the chicken stock.
- Raise the heat to high and stir constantly while the sauce thickens.
- Once it’s thickened and hot, add the cream, wholegrain mustard, lemon zest and parsley.
- Reduce to a simmer and cook for another few minutes.Taste and season generously.
- Set aside and cool almost entirely before assembling.
- To assemble:Preheat oven to 180°C.
- Mix the shredded chicken into the cooled sauce.
- Grease your pie dish well.
- Cut a bigger piece of pastry to line the base and sides (this may take two pieces) and another for the lid.
- Lay the pastry on the base of the dish. Spoon in the filling. Place the lid on top. Trim as needed and press the edges either with your fingers or a fork.
- Brush with the egg wash.
- Bake for 45-55 minutes until golden.
- Let the pie sit for 10 minutes, it will make it easier to slice.