ONE PAN CHICKEN, LEEK, CIDER PIE
EASY MEALS TO ENJOY THROUGHOUT EASTER
This Easter I thought you might enjoy some easy, cost effective meals. I have tried to reduce the time spent in front of the stove with some one pan wonders. I am also very conscious of the price of ingredients so I have spread them by adding beans, potatoes and pastry.
These meals will keep the family fed and can be made ahead of time so you can pop it in the oven after a fun day out.
ONE PAN CHICKEN, LEEK AND CIDER PIE
Autumn is now here and comforting food starts to creep in. This chicken pie is packed full of flavour, I added some potatoes to spread out the chicken and covered it in pastry. This is a one pan pie which is delicious, comforting and yep only one dish to wash.
Preparation time - 30 minutes
Cooking time - 1 hour
Skill - moderate
Serves 4-6
Ingredients
1 Tbsp butter
1 Tbsp oil
2 leeks, washed and cut into ½ cm rounds
1 onion, sliced
4 chicken thighs, cut into chunks
3 Tbsp flour
1 Tbsp dijon or whole grain mustard
100 ml cider
200 ml chicken stock
250 ml cream
400g potatoes, peeled and cut into 4 mm thick slices
1 tsp salt
Freshly ground pepper
1 tsp thyme leaves, roughly chopped
1 tsp tarragon leaves, roughly chopped
2 sheets ready rolled shortcrust pastry (or homemade), thawed
1 egg, 1 tsp water, lightly whisked together
Method
Add the butter and oil to a suitable pan which can be used on the stove top and oven if possible (saves time and dishes).
Add the sliced leeks and onion, cook for five minutes without colouring.
Add the chicken and cook with the leeks for a further five minutes.
Sprinkle over the flour and stir to coat the chicken and leeks, cook for a couple of minutes so the flour takes on a light golden colour.
Add the cider and stir well through the chicken mix. Reduce.
Add the stock and stir to make the base of the sauce, add the cream.
Add the potatoes.
Season with salt and pepper and add the herbs. Reduce the temperature and cook for a further 15 minutes. Stirring often.
Cool.
Preheat the oven 210C (190C fan-forced)
Brush the rim of your dish with a little egg wash.
Using the pastry sheets, arrange so they fit the top of your dish. You may need to cut them to fit.
Press firmly around the rim, brush with egg wash. Make a few incisions in the pastry.
Bake for 20 minutes, reduce the temperature to 190C (170C fan-forced) , continue cooking for a further 20 minutes or until the pastry is golden and crisp and the filling is piping hot.
