Ingredients
-
1 1/2 pounds chicken (thigh, leg, and/or breast meat), cut into bite size pieces
-
11 ounces baby potatoes, skin on or off (325g)
-
1/2 head of broccoli, cut into florets
-
1 onion, roughly chopped
-
2 celery stalks, roughly chopped
-
4 pieces of bacon, sliced in small pieces
-
1 tablespoon olive oil
-
1/2 cup (65g) flour
-
2 bay leaves
-
2 cups (500ml) chicken stock
-
1/2 teaspoon mustard powder
-
1/4 teaspoon cayenne pepper
-
salt and pepper, to taste
-
pastry
-
1 quantity of pastry (store bought for top of pie)
-
1 beaten egg, for brushing pastry
Directions
1
Done
|
Season the chicken on all sides with salt, this can be done the night before for best results and refrigerated. Remove from refrigerator one hour making the recipe. |
2
Done
|
Preheat oven to 425F (200C). |
3
Done
|
Fill a medium sauce pan with water and the potatoes. Slightly salt the water and bring to a boil, cooking for 10 minutes. Potatoes should be tender but still firm in shape. Drain and set aside. |
4
Done
|
Fill another medium sauce pan with water. Bring to a boil, add a little salt and then add broccoli florets and stalks (you can include both in this recipe). Cook for 6-7 minutes until broccoli is tender but still has a little firmness. Drain and set aside. |
5
Done
|
|
6
Done
|
Add chicken pieces, and cook gently without coloring, about 7-10 minutes. |
7
Done
|
Add the flour and coat all ingredients well. Then add the chicken broth and bay leaves, mix well while slowly bringing to a boil. |
8
Done
|
Turn down the heat, add the mustard powder and cayenne pepper, simmer until the sauce thickens, about least 10 minutes. |
9
Done
|
Add the potatoes and broccoli, blend all together well. |
10
Done
|
Taste and season with salt and pepper as necessary. You can do all the above steps a day ahead and refrigerate until ready to make into a pie. |
11
Done
|
|
12
Done
|
PastryPastry should be in a round shape, at least 9 inches (22cm) in diameter with some depth. See below for recommendation. |
13
Done
|
Drape pastry over the chicken mixture, cut off any excess and pinch with your fingers all around the perimeter. |
14
Done
|
|
15
Done
|
With a knife, neatly cut small slits into pastry top to release steam while baking. |
16
Done
|
Brush pastry with beaten egg. |
17
Done
|
Place in oven until pastry is golden brown, 30-35 minutes. |
18
Done
|
Serve piping hot with a crispy green salad or other fresh seasonal vegetables. |