Ditch the Diet Chicken Pie

I know what you’re thinking, big woo chicken pie, but trust me this is delicious. Yes, there is a lot of wine and cream, but it also has a lot of vegetables (in my mind that sort of balances it out).

This is a pie to make when you have plenty of people to feed, and it is really satisfying. Serve it with salad in the Summer, or if you’re making it in colder weather it’s fantastic with buttery mashed potatoes and greens. I used shop bought pastry (there I’ve said it, and I’m not even sorry, sometimes life is just too short)

Rich and unctuous, you’re definitely going to want a big slice if this.

Serves 6-8

Ingredients

1 Sheet ready made short crust pastry (you can also use puff pastry if you prefer_

500 Grams Butternut squash

2 Tbsps Vegetable oil

500 Grams Chicken thighs (bones and skins removed)

2 Red peppers

1 Green pepper

2 Sticks of celery

150 Grams Green beans

150 Grams Sweet Corn

Half bottle of white wine ( this was the amount of wine I had hanging around the kitchen, you can reduce this, or remove it and add 250 ml of chicken stock if you would rather not use wine)

2 Tsps Dijon mustard

1 Egg

2 Tbsp Sesame seeds (optional)

Salt and Pepper

The pie filling is so delicious, you’ll have to stop yourself eating it all before you top it with pastry.

Method

  1. Chop the butternut squash into 3-4cm chunks add to a baking tray and sprinkle with 1 tablespoon of vegetable oil before baking for 20 mins in an oven preheated to 200 degree
  2. While the butternut squash is roasting, chop your chicken, peppers, celery, and onion into 3-4 cm pieces (I like the filing fairly chunky)
  3. Heat 1 tablespoon of oil in a large pan, and on a high heat cook your chicken until its sealed. Remove the chicken from the pan, reduce the heat and add the onions, peppers and celery and cook for 5 minutes
  4. Add the green beans, corn, butternut squash and chicken to the pan and add the white wine
  5. Cook on a high heat for 5 minutes until the alcohol has burned of the wine (you can tell this by having a could sniff of the pan, and if it doesn’t make your nose tingle the alcohol has burned off)
  6. Now add the cream and mustard and stir well, it will seem like there is a lot of liquid, but trust me if you continue to cook over a medium heat for another 15 minutes it will thicken into a really delicious sauce
  7. Once the sauce has thickened check the seasoning and add salt and pepper if you think it needs it. Transfer the contents of the pan into a large baking dish, and allow to cool
  8. When the pie filling is cool, pre-heat your oven to 180 degrees and drape your sheet of pastry over the filling. Brush with a beaten egg to get a nice glaze. I also sprinkled mine with sesame seeds because I love them, but don’t stress if you don’t have them, the pie will still be delicious. Cook for 25-30 minutes until the pastry is a deep golden brown

Peach and Blueberry Free Form Pie

I love Summer, and get a bit carried away buying soft fruits when they’re in season.

To use up the mountain of fruit I bought I decided to come up with this take on a recipe that featured in the Great British Bake Off. This pie usually doesn’t hang around long after it comes out of the oven because it smells so good, but it’s best eaten the day it’s made. It’s also handy that you don’t have to faff around with flan tins.

Peach and Blueberry Free Form Pie

Serves 8

Ingredients

200 Grams Plain flour

100 Grams Butter

1/4 Tsp Salt

1 Egg yolk

1 Tbsp Caster Sugar

3 Tbsp Cold water

Filling

3 Peaches

150 Grams Blueberries

59 Grams Caster

1 1/2 Tbsp Cornflour

29 Grams Melted butter for brushing

Method

  1. Sift the flour and salt together, and along with sugar and the butter (cut into cubes) add to a food processor and whizz until the mixture looks like fine breadcrumbs
  2. Add the cold water gradually, until the mixture starts to form ball
  3. Form into a ball and wrap in cling, put in the fridge to chill for 30 minutes
  4. While the pastry is chilling, slice the peaches into quarters and put in a bowl with the blueberries. Sprinkle the cornflour and sugar over the fruit making sure the fruit is well coated
  5. Preheat your oven to 200 degrees, and roll out your pastry into a thin flat disc. My kitchen was really hot the day I made this, so I found it easier to roll the pastry out between two sheets of grease proof paper, before transferring to a baking sheet
  6. Pile the fruit into the centre of the pastry, leaving a 4 or 5cm gap around the edge of the pastry
  7. Start folding in the edges of the pastry in pleats, and then brush with the melted butter
  8. Bake in the oven for 40 minutes until the pastry is golden brown. You can dust the pie with some icing sugar if you want to be fancy, this is delicious with vanilla ice cream