Huntsman's chicken pie
( SERVES 6 )
Photo by Annabel Langbein media
When someone invites me over for dinner I always ask what I can bring along. If I'm the host I tend to make the main course — maybe something like this hearty pie — and let everyone else bring along sides, starters and desserts. Pot luck is such an easy way to entertain and everyone likes to feel like they've contributed something. I like to make this pie with a speedy dough topping that's crisp on the outside and light and pillowy in the middle, but if you prefer you can use regular flaky or shortcrust pastry.
|4 rashers||Bacon, finely chopped|
|2||Onions, finely chopped|
|2||Celery stalks, finely chopped|
|400 g||Mushrooms, sliced|
|1 Tbsp||Thyme leaves|
|1 tsp||Finely chopped rosemary leaves|
|2 Tbsp||Cornflour, mixed with 1½ cups of water|
|1 cup||White wine|
|700 g||skinless boneless chicken thighs, use up to 800g, cut into thirds|
For the dumpling topping
- Preheat oven to 180C fanbake. Melt butter in a heavy-based frying pan, add bacon, onions and celery and cook over a medium heat until softened without browning (8 minutes).
- Add mushrooms and herbs and cook until the pan is dry (5 minutes). Add cornflour mixture and wine and stir until sauce boils and lightly thickens.
- Season well, tip into a shallow casserole dish and stir in chicken.
- To make the dumpling topping, place the flour, rosemary, salt and pepper in a bowl. Shake together the milk and oil in a jar, make a well in the centre of the dry ingredients and use a knife to mix in the liquids quickly, mixing to a softish dough. Turn out on to a lightly floured board and cut about 12 rounds.
- Arrange, overlapping rounds on top of the filling, brush with beaten egg and bake until topping is puffed and golden and sauce is bubbling (about 40 minutes).
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