“A lighter take on the classic chicken pie. ”
- rapeseed oil
- 1 onion
- 1 clove of garlic
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 orange
- 6 free-range chicken thighs , skin off, bone out
- 150 g baby Chantenay carrots
- 1 tablespoon plain flour
- 300 ml organic chicken stock
- 3 tablespoons half-fat crème fraîche
- 1 bunch of fresh tarragon , (30g)
- 1 large free-range egg
- 350 g all-butter shortcrust pastry
- 250 g runner beans
- 250 g peas
- Preheat the oven to 180ºC/350ºF/gas 4.
- Heat 2 tablespoons of oil in a saucepan over a medium heat. Peel, slice and add the onion with a pinch of sea salt and cook for 5 minutes. Peel and chop the garlic, then add to the pan with the cumin, bay and orange zest, and cook for 3 to 4 minutes.
- Chop the chicken into 4cm chunks and add to the pan. Cook for 5 minutes, or until sealed on all sides.
- Trim and add the carrots, sprinkle in the flour and cook for a couple of minutes, then pour in the stock and crème fraîche. Stirring constantly, bring to the boil and let it simmer and thicken for a few minutes. Pick, chop and add the tarragon leaves.
- Pour the pie filling onto an ovenproof dinner plate (about 26cm in diameter). Beat the egg and use it to brush the edges of the plate.
- Roll out the pastry to the thickness of a £1 coin and top the pie, pressing down firmly around the edges to seal. Brush with beaten egg and place in the oven for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, trim and slice the runner beans into 1cm diagonal strips. Cook the peas in a pan of boiling salted water for 2 to 3 minutes, then add the runner beans. Cook for a couple more minutes, then drain, season and serve with your pie.
Source: Jamie Oliver