500g boneless chicken thigh fillets, trimmed and cut into 3cm pieces
2 smoked streaky rashers, diced
2 tbsp rapeseed or olive oil
1 large carrot, peeled and diced
1 large leek, finely sliced
1 stick of celery, finely sliced
100g mushrooms, cleaned and sliced
Salt and freshly ground black pepper
2 tbsp plain flour
100ml dry white wine
300ml chicken stock
100ml cream
2 tbsp wholegrain mustard
A handful fresh flatleaf parsley, chopped
15g butter
40g mature cheddar cheese, grated
75g breadcrumbs
To serve: Green salad and a little extra parsley
500g boneless chicken thigh fillets, trimmed and cut into 3cm pieces
2 smoked streaky rashers, diced
2 tbsp rapeseed or olive oil
1 large carrot, peeled and diced
1 large leek, finely sliced
1 stick of celery, finely sliced
100g mushrooms, cleaned and sliced
Salt and freshly ground black pepper
2 tbsp plain flour
100ml dry white wine
300ml chicken stock
100ml cream
2 tbsp wholegrain mustard
A handful fresh flatleaf parsley, chopped
15g butter
40g mature cheddar cheese, grated
75g breadcrumbs
To serve: Green salad and a little extra parsley
Preheat the oven to Gas Mark 3, 170°C.
To make the filling: Heat the oil in a large frying pan over a medium-high heat. Add the bacon and cook for a minute or two before adding the carrot, leek, celery, and mushrooms. Cook for 4-5 minutes until the vegetables have softened.
Season the chicken and add it to the frying pan. Cook for another 3-4 minutes, stirring regularly. Stir in the flour then add the wine and allow to bubble up and cook for a minute or two to allow the wine to reduce. Then add the stock and cream. Stir for a minute or two then add the mustard and parsley and bring back to a simmer. Taste and season.Transfer the filling to a baking dish. A 22cm round dish works well.
To make the topping: Melt the butter then mix it with the cheese and breadcrumbs. Spoon this mixture over the chicken.
To cook: Place the pie in the preheated oven and bake for 20 minutes until bubbling.
Preheat the oven to Gas Mark 3, 170°C.
To make the filling: Heat the oil in a large frying pan over a medium-high heat. Add the bacon and cook for a minute or two before adding the carrot, leek, celery, and mushrooms. Cook for 4-5 minutes until the vegetables have softened.
Season the chicken and add it to the frying pan. Cook for another 3-4 minutes, stirring regularly. Stir in the flour then add the wine and allow to bubble up and cook for a minute or two to allow the wine to reduce. Then add the stock and cream. Stir for a minute or two then add the mustard and parsley and bring back to a simmer. Taste and season.Transfer the filling to a baking dish. A 22cm round dish works well.
To make the topping: Melt the butter then mix it with the cheese and breadcrumbs. Spoon this mixture over the chicken.
To cook: Place the pie in the preheated oven and bake for 20 minutes until bubbling.
To serve: Sprinkle a little parsley over the top of the pie and serve with a green salad.