After the ramen I made at the weekend I wanted to use up the chicken meat I had shredded after making the stock, and about 250ml of the broth/stock I had left over. I cam across this recipe on the Good Food website which made for a sumptious weeknight meal that I would have normally saved for a weekend due to the time I think it takes to make a good pie. As always I made a few changes to the original recipe – mainly the swap of cream for creme fraiche to make it lighter and using the recooked chicken I had in the fridge. If you don’t have the luxury of the chicken and stock leftover that I had of course you could follow the original recipe linked above to prepare from scratch.
Ingredients – serves 4 (or two greedy people having seconds!)
- one white onion, finely diced
- two garlic cloves, minced/grated
- half a chorizo ring (about 120g), in round slices then halved
- 2 tablespoons plain flour (I used gluten free)
- 300ml chicken stock (homemade if possible for better flavour)
- 100ml creme fraiche
- chicken meat from 20 wings (about 500g), shredded
- large handful of parsley, chopped
- 250g puff pastry
- splash of milk for brushing (or egg wash if you prefer)
Method – takes about 45 minutes (if chicken is already cooked)
Sweat the onion and garlic in olive oil in a frying pan for 5-7 minutes until soft. Add the chorizo and fry for a few minutes until it starts to crisp and release its own oil. Stir in the flour, allow to cook for 30 seconds and then stir in the chicken stock.
Stir and let the stock heat through and thicken with the flour. Add the creme fraiche and allow to heat through, stirring slowly. Add the chicken and cook for a minute or so until warmed through. Decide if the consistency is thick enough – if not use cornflour to thicken. Stir through the parsley and a grind of black pepper. The chorizo and stock should mean salt isn’t needed but check for seasoning and add if needed.
Pour the filling into a pie dish that it will pretty much fill. You don’t want too much space between the filling and the pastry.
Roll the pastry out until about half a centimetre thick. Brush the edge of the dish with milk and place the pastry over the top, finishing with our choice of edging. I like to use the end of a fork to press down the edges and then use a knife to trim. Make some fun decorations with the trimming and use milk to stick them on the top! Brush the pie all over with milk or egg wash and use the tip of a knife to put two small air holes in the top of the pastry. Put the pie in a pre heated oven (180 degrees fan) on a baking tray (in case of spillages!) for half an hour until the pastry is golden and crisp.
Serve with some green veg and enjoy!