Get Baking with Paul Hollywood – Chicken Pot Pies
Autumn has now finally arrived and as the nights get colder most people are looking for some traditional hearty dinners to warm themselves up.
Chicken pie is the ultimate comfort food in October, and there is nothing better than a homecooked dinner fresh out of the oven, especially one that is so easy to make.
There is nothing more filling than a savoury and crispy golden pie at this time of the year, and cooking legend Gordon Ramsay has come up with the perfect chicken and vegetable pie recipe to have a tasty autumn meal.
This delicious pie should serve around two to three people and can easily be made in around 30 to 40 minutes.
Gordon Ramsay has shared this cosy dinner on his website, and to make it you will simply need a frying pan and an oven-proof baking dish.
How to make an autumn chicken pie
200g puffed pastry
200g of sliced celeriac
200g of sliced butternut squash
200ml of chicken stock
50ml of dry sherry
50g of chopped pancettata
100ml creme fraiche
250 cooked chicken cut into chunks
One sliced leek
One tablespoon of olive oil for cooking
One beaten egg for glazing the pastry
Handful of thyme sprigs
Salt and pepper to serve
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To begin, fry the pancetta for around three to four minutes until a light golden brown colour. Place onto some kitchen paper towel once done to get rid of any excess grease.
Next, is it time to saute the vegetables. Heat some oil in a frying pan and then place your leek, celeriac, squash and thyme. Cook for around seven minutes and then deglaze with the sherry. Let the flavours combine and cook for five minutes.
Place the pancetta and the chicken stock into the pan with the vegetables and reduce the liquid to a boil. Cook for around 10 to 15 minutes and then add in the creme franche. Cook for about another five minutes until the sauce has reduced to around a third.
Remove the pan from the heat and preheat the oven to 200°C. Place some flour onto a flat surface and roll out the pastry. It should be 2.8 mm thick about as thick as a £1 coin. Cut the pastry into two or three rounds and then carefully place on a large baking tray.
Score the surface of the pastry diagonally in a diamond pattern using a knife and then brush the pastry with egg yolk. Bake for around 10 minutes until crispy and golden.
Remove the pastry from the oven and let it cool down. Then add your chopped-up cooked chicken to the stock and vegetables. Place the chicken pie mixture into the pastry dish and place one layer of pastry on top.
Cook until the chicken and sauce are warm and the top is golden brown, and then it is time to serve your wonderfully comforting chicken pie.
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