Post by AliandDolly on Nov 3, 2010 19:12:40 GMT -1
i found this recipe yummy after watching Jamie oliver make it, i added some othe bits in becuase his was a bit dry.
feeds 3
you need
for the pie-
4 chicken breasts
1 pack of puff pasty
1 leek
1 and a half tea spoons of english mustard
2 tablespoon of plain flour
300ml of chicken stock
philidelphia light (garlic and herb)
chunk of butter
1 egg
for the potatoes
1 bag of new potatoes
3-6 cloves of garlic (depending on taste)
rock salt
butter or oil
firstly slice the chicken breasts into strips or chunks nothing fancy
melt the butter in a pan
add the chicken and cook thoroughly
whilst the chicken is cooking roll out the puff pastry and cut around 1 cm wider than the dish to be used.
also cut and trim the leek and part boil
when the chicken has cooked add the mustard and mix.
when mustard is mixed in add the flower and mix up well.
Add the chicken stock and leeks then leave to simmer and reduce to a creamy consistancy.
this bit is optional but very tasty.
add 1/3 - 1/2 of the philidelphia into the mixture and allow to thicken a little more.
when at the desired consistancy place the chicken mixture into the dish and cover with the pastry
beat the egg in a cup and brush over the pastry
cook in the oven for 15- 20 mintues or untill golden and fluffy
Potatoes
cook the new potaotes as normal, make sure they are fully cooked!!
crush 3-6 cloves of garlic in the pan add the butter or oil and the rock salt.
when the potatoes are cooked start to heat the pan.
add the potatoes to the pan and cook untill crispy and yummy.
this bit take 5-10 mintues keep turning the potatoes or they burn.
This dish is lovely and warming and also filling (perfect for winter after a long ride). however it doesn't look very posh, very messy but very very tasy!
e
feeds 3
you need
for the pie-
4 chicken breasts
1 pack of puff pasty
1 leek
1 and a half tea spoons of english mustard
2 tablespoon of plain flour
300ml of chicken stock
philidelphia light (garlic and herb)
chunk of butter
1 egg
for the potatoes
1 bag of new potatoes
3-6 cloves of garlic (depending on taste)
rock salt
butter or oil
firstly slice the chicken breasts into strips or chunks nothing fancy
melt the butter in a pan
add the chicken and cook thoroughly
whilst the chicken is cooking roll out the puff pastry and cut around 1 cm wider than the dish to be used.
also cut and trim the leek and part boil
when the chicken has cooked add the mustard and mix.
when mustard is mixed in add the flower and mix up well.
Add the chicken stock and leeks then leave to simmer and reduce to a creamy consistancy.
this bit is optional but very tasty.
add 1/3 - 1/2 of the philidelphia into the mixture and allow to thicken a little more.
when at the desired consistancy place the chicken mixture into the dish and cover with the pastry
beat the egg in a cup and brush over the pastry
cook in the oven for 15- 20 mintues or untill golden and fluffy
Potatoes
cook the new potaotes as normal, make sure they are fully cooked!!
crush 3-6 cloves of garlic in the pan add the butter or oil and the rock salt.
when the potatoes are cooked start to heat the pan.
add the potatoes to the pan and cook untill crispy and yummy.
this bit take 5-10 mintues keep turning the potatoes or they burn.
This dish is lovely and warming and also filling (perfect for winter after a long ride). however it doesn't look very posh, very messy but very very tasy!
e
