Creamy Chicken Pie

Name: Creamy Chicken Pie
Ingredients: 1 1/2 None boneless chicken breasts, skin removed; 1 stalk celery, thinly sliced; 2 None carrots, peeled and sliced; 1 sprig fresh rosemary; 1 None bay leaf; 3 cups chicken stock; 1/2 tbsp olive oil; 1 None leek, trimmed and thinly sliced; 4 None button mushrooms, cleaned and quartered; 1 slice bacon, chopped; 1/2 tbsp flour; 1 tbsp heavy cream; None None Pie Dough; 3/4 cup self-rising flour; 1 pinch mixed dried herbs; 5 1/2 tbsp butter

16 ingredients

3 steps

Ingredients

1 1/2 None boneless chicken breasts, skin removed
1 stalk celery, thinly sliced
2 None carrots, peeled and sliced
1 sprig fresh rosemary
1 None bay leaf
3 cups chicken stock
1/2 tbsp olive oil
1 None leek, trimmed and thinly sliced
4 None button mushrooms, cleaned and quartered
1 slice bacon, chopped
1/2 tbsp flour
1 tbsp heavy cream
None None Pie Dough
3/4 cup self-rising flour
1 pinch mixed dried herbs
5 1/2 tbsp butter

Directions

1

Preheat oven to 400°F. Place chicken in a saucepan along with celery, carrots, herbs and stock. Simmer for 35 mins, or until chicken is tender. Strain stock into a bowl. Set chicken and vegetable mixture aside. Shred or finely slice chicken.
2

Heat oil over medium heat in a large Dutch oven. Add sliced leek, mushrooms and bacon and cook until soft. Stir in flour then gradually whisk in reserved stock, stirring continuously. Add chicken to pan along with celery and carrots. Season. Stir in cream. Remove from heat.
3

To make the cobbler topping, pulse flour, herbs and butter in a food processor until mixture resembles breadcrumbs. Add enough cold water to form a dough. Transfer to a floured surface and lightly knead. Roll out then gently fit over chicken mixture. Score a diagonal pattern with a knife. Bake for 20-25 mins, or until golden brown.