I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest 👍

  

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