Ingredients
Ingredients for short crust pastry:- 340g flour
- 150g unsalted butter, diced
- 80ml water
- Pinch of salt
- 450g chicken thighs, diced
- 50g butter
- 140g carrot, diced
- 70g leek, diced
- 130g turnip, diced
- 70g onion, diced
- 1 garlic clove, chopped
- 2 heaped tbsp of flour
- 50ml white wine
- 250ml cream
- Pinch salt and pepper
- 50ml chicken stock
- 100g peas
Method
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp of water and mix together to form a firm dough.
- On a floured surface, knead the dough briefly and gently. Wrap in cling film and allow to rest for a minimum of 1 hour. Prepare the pie filling while the pastry is resting.
- Place the butter, diced carrot, leek, turnip, onion, garlic clove and diced chicken thighs into a pot. Cook over a medium heat for 15 minutes.
- Add in 2 tbsp of flour and the white wine, mix well. Allow the mixture to cook for 2 minutes over a medium heat.
- Add in the chicken stock and half of the cream. Cook for 2 minutes, mixing vigorously, then add in the remaining cream and bring to a simmer.
- Add in the peas and seasoning, then set to one side.
- Preheat the oven to 190°C/fan 170°C/gas mark 5. Remove the pastry from the fridge. Flour the bench and the rolling pin, then roll the pastry into a large round shape - about 3 inches larger than the base.
- Brush your tin with butter and place the pastry into the tin. Line the top of the pastry with greaseproof paper and bake for 15 minutes – until it becomes slightly coloured around the edges
- Remove the greaseproof paper to expose the base and bake for a further 5 minutes. Set aside and allow to cool.
- Pour the mix into the base of the pastry and smooth out.
- Peel and slice the potatoes thinly, then lay them on top starting at the edge of the pie, overlapping until you come to the centre of the pie – don’t allow any gaps.
- Brush the potato topping with butter, and then place the pie in the oven at 190°C/fan 170°C/gas mark 5 and cook for 35 minutes, until the potato topping becomes golden.
- Top Tip: Serve with your favourite seasonal veggies and enjoy!