Chicken and Wholegrain Mustard Pie with Bacon and Parsley

Description

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.

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

Equipment

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.

Notes

Contains gluten, dairy and eggs. Recipe credit: Kelly Gibney