30 March 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Chicken and potato pie
One of the many blessing in disguise in this COVID-19 situation is you will probably have a lot more time indoors and being able to do things around the home.
Take the time to do what makes your soul happy.
Cooking meals from scratch can be just what the doctor ordered, and this Chicken and potato pie is a delicious isolation dish.
What you’ll need:
130g Unsalted Butter
3 Shallots, finely chopped
2tbsp tarragon Leaves
2tbsp Chopped Chives
4 Large Skinless, Boneless Chicken Breasts cut into thin strips
800g Puff Pastry
Flour for dusting
2 Egg Yolks
240ml Double Cream
Sea Salt and Black Pepper
Put the potatoes and half the butter into a pan and heat gently, turning from time to time, until they are just tender but not brown. Transfer them to a large bowl and set aside to cool.
Meanwhile, soften the shallots in the remaining butter. Add the herbs and chicken, turning the mixture over a steady heat for a few minutes until the meat is partially cooked.
Add to the bowl of potatoes, mix carefully and season well with salt and pepper. Set aside to cool.
Place half the pastry on a lightly floured work surface and roll it into a circle about 30cm wide. Transfer it to a lightly buttered baking sheet. Brush the perimeter of the pastry with beaten egg yolk, then pile the chicken mixture in the middle.
Roll the remaining pastry into a circle about 36cm wide and place it over the filling, sealing and crimping the edges. Cut a circle about 10cm wide in the top, but leave it in place: this will act as a lid. Brush the whole surface with the remaining egg yolk. Bake in an oven preheated to 180°C.
When the pie is ready, heat the cream until boiling then season with salt and pepper. Carefully remove the pastry lid from the pie and pour in the cream, lifting the mixture gently to allow it to circulate. Put the lid back on and return the pie to the oven for 10 minutes.