A classic supper dish – ideal for family and guests. The vegetables are sauteed first for extra flavor and the chicken is lightly poached in stock and wine. Cornflour is used to make the sauce and the whole lot is combined under a crisp, glazed pastry crust. Even the egg-free version has its own glaze, for a pie that looks as good as it tastes.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp flavorless nut-free vegetable oil||2 1/4 lb (1 kg) chicken fillets, cut into bite-sized pieces|
|5 oz (140 g) button mushrooms||3 1/2 tbsp cornflour|
|2 leeks, thinly sliced||salt and freshly ground black pepper|
|1 pint (600 ml) chicken stock||1 quantity egg- and nut-free Shortcrust pastry|
|5 fl oz (150 ml) dry white wine||1 egg, beaten|
|2 carrots, sliced|
Preheat the oven to 400°F (200°C, gas 6).
Heat the oil in a saucepan, add the mushrooms, and fry for 5 minutes. Remove the mushrooms to a plate. Add the leeks to the pan and fry for 2 minutes, stirring, and remove to a plate.
Add the stock, wine, bay leaf, and carrots to the pan, bring to the boil, reduce the heat and simmer for a further 5 minutes. Add the chicken and cook gently for a further 5 minutes. Remove the chicken and carrots to a plate.
In a small bowl, blend the cornflour with 4 tablespoons of the stock mixture and stir until smooth. Pour into the pan and cook, stirring, for 3 minutes until thickened. Season and remove from the heat.
Spoon the chicken, all the vegetables and the sauce into a deep 3 pt (1.7 liter) pie dish. Stir in the thyme.
Roll out the pastry on a floured surface to 5mm ( 1/4 in) thick. Cut a pastry lid. Roll out the trimmings and cut a 1/2 in (1 cm) strip, long enough to go round the rim of the dish.
Dampen the edge of the pie dish with water and press the strip of pastry around the rim. Dampen the strip.
Carefully lift the pastry lid and place over the top of the pie dish and firmly press it to the strip all around to seal. Crimp or flute the edges together if you like. Make a small slit in the center of the pastry to allow steam to escape. Glaze the pastry with beaten egg.
Bake until golden and the pie is hot through, about 40 minutes.
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