Cooked by Mr Debs, this is a really lovely rich, tasty pie.
4 Chicken breasts
100g Pancetta cubes
2 large leeks (sliced across the stem)
250g button mushrooms (halved)
1 tsp Herbs de Provence
900ml chicken stock
100g double cream
1 tbsp brandy (optional)
Ready made short crust pastry
Cut the chicken into cubes and brown for a few minutes in a wok or frying pan. Heat the butter in a large pot and when melted, cover and sweat the leeks until soft. Add the pancetta and fry until coloured. Add chicken, stock and herbs de Provence, cover and simmer for about 45 minutes. Add mushrooms and cook for a further 1 minutes. Season well, remove from heat and drain off enough of the stock (save it) to leave the mixture exposed.Return to heat and thicken with little cornflour. Add cream and brandy and cook for a further 5 minutes. Remove from heat and allow to cool.
Roll out the pastry and line a suitably sized pie dish. Add cooled mixture, cover with pastry and brush with beaten egg or milk to glaze.
Heat oven to 180 degrees (conventional) or 160 (fan) and bake for about 35 minutes until golden brown. Serve with mash and whatever veg you want and gravy made from the saved stock with redcurrant jelly added.
This is rich and creamy so a little goes a long way. Thank you Mr Debs x