Chicken pie

Step by step recipe:

  1. 20 min.Chicken pie : Photo of step #1
  2. 20 min.Chicken pie : Photo of step #2
    Rinse 300 g mushrooms rapidly, then dry and cut into small pieces.
  3. 5 min.Chicken pie : Photo of step #3
    Cut 300 g chicken breast into medium-sized chunks.
  4. 1 min.Chicken pie : Photo of step #4
    Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add 1 shallot chopped, salt and pepper. Leave to cook for 1 minute without colouring.
  5. 10 min.Chicken pie : Photo of step #5
    Add the mushrooms and cook until they are soft.
  6. 1 min.Chicken pie : Photo of step #6
    When the mushrooms are cooked, salt and pepper, then add the juice of ½ lemon.

    Set aside.
  7. 5 min.Chicken pie : Photo of step #7
    Using the same pan, heat 3 tablespoons olive oil and add the chopped leeks.

    Cook uncovered until they are just done, then salt and pepper.

    Set aside.
  8. 7 min.Chicken pie : Photo of step #8
    Use the same pan to fry 125 g small pieces of bacon lightly.

    Set aside.
  9. 5 min.Chicken pie : Photo of step #9
    Still using the same pan, melt 1 tablespoon goose fat. When smoking hot, add the chicken pieces.

    Fry rapidly until browned all over.
  10. 15 min.Chicken pie : Photo of step #10
    Mix 1 chicken stock cube and 150 ml water to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (this method is called braising), uncovered.

    If you can, use the juices from cooking poultry.
  11. 5 min.Chicken pie : Photo of step #11
    Preheat the oven to 430°F (220°C).

    Choose a gratin or pie dish and spread a layer of mushooms in the bottom.

    Add the bacon on top.
  12. 3 min.Chicken pie : Photo of step #12
    Then add a layer of leeks.
  13. 3 min.Chicken pie : Photo of step #13
    A layer of chicken.
  14. 3 min.Chicken pie : Photo of step #14
    And a layer of sliced hard-boiled eggs.

    Pour any remaining chicken stock over the top.
  15. 3 min.Chicken pie : Photo of step #15
    Roll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escape.
  16. 5 min.Chicken pie : Photo of step #16
    Trim off the overhanging pastry around the edge and tuck the pastry into the dish.
  17. 5 min.Chicken pie : Photo of step #17
    Use the trimmings to make decorations to stick on the top.
  18. 3 min.Chicken pie : Photo of step #18
    Glaze the pastry with beaten egg.
  19. 30 min.Chicken pie : Photo of step #19
    Bake until the puff pastry is nicely browned.

Remarks:

Chicken pie is very good reheated and freezes well.

Source:

After Gaston Lenotre.

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