325g chicken thighs – skinless and boneless
50ml cooking oil
2 – 3 bay leaves
1 tablespoon flour
1 tablespoon single cream
Salt and freshly ground black pepper
1 Egg (for glazing the pastry)
Prep to Cook: Fry pan or stir fry pan and lid ( or foil), long handles spoon, wooden spoon, mixing bowl, knife to mix, jug, rolling pin, pie plate.
1. Prepare the chicken filling:
Peel and chop the onion fry in oil in a deep sided frying pan
In a mixing bowl add ground black pepper to the flour
Mix the chicken thighs with flour and put into the onions
Stir and fry until chicken whitens
Thickly slice the mushrooms and add to the chicken
Crumble the stock cube and add 250 ml water
Stir well and cover – simmer for 25 minutes
2. Prepare the pastry topping:
Put the flour in a mixing bowl
Rub in the margarine
Add water to create pastry
Turn out onto a floured board
3. Prepare the pie:
Spoon the chicken and most of the sauce onto the deep sided pie plate
If there is too much juice save some in a jug to serve as gravy
Roll the pastry thickly to the size of the pie plate – perhaps a little bigger!!
Place over the filling and make the whole piece of pastry fit the top of the plate
Do not stretch the pastry – it will shrink when it cooks!!
Tip: Lift the pastry by holding it over the rolling pin or by folding it into quarters
Neaten up the edges using a table knife to shape up the edges
Glaze the pastry with beaten egg and make a hole to allow the steam to escape when it is cooked in the oven
Cook at 210C or Gas Mark 7 for 20 minutes until the pastry is really golden and crisp.
Chicken plate pie is homemade comfort food that is well worth the effort. Chicken thighs are value for money and have a good flavour. The shortcrust pastry crust tops off the pie to make a meal. Serve it with potato wedges put in the oven as you start to make the pie.
Save time by using ready cooked chicken meat. Just add the chopped meat to the fried onions and add flour and stock to make the gravy and pour onto the pie plate. Of course you can also use ready to go pastry but homemade tastes better.
Cooks Know How: You will move yourself up a notch when you have made this recipe. You will see how chicken thighs are good value for money. You will notice the way flavours developed in the chicken when it is mixed with mushrooms and the bay leaves. You will create and handle pastry knowing that the fat and flour rubbed in together will give a lovely crisp result. You will feel good rolling out the pastry knowing that it will make the top of a homely pie that will taste delicious. Glaze the pastry with egg to make it golden and shiny.
Try and be inventive with the meat part such as adding vegetables for health and colour and texture. The pastry can remain the same but make deep cuts in it before cooking to reveal the meaty filling.