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Huntsman’s Chicken Pie

We like to make this with a speedy dough topping that’s crisp on the outside and light and pillowy in the middle.

Prep Time

35 mins

Cook Time

1 hour mins

Serves

6

Nut Free

Potluck

Kids

$

Kiwi

Dinner

Special Occasions

Ingredients

PIE

2 tbsp butter

4 rashers bacon, chopped

2 onions, finely diced

2 stalks celery, finely chopped

400 g mushrooms, sliced

1 tbsp thyme leaves

1 tsp finely chopped rosemary

2 tbsp cornflour

1 cup white wine

salt and freshly ground black pepper, to taste

700-800 g chicken thighs, skinless, boneless

DUMPLING TOPPING

2 cups self-raising flour, plus extra

1 tsp finely chopped rosemary

1/2 tsp salt

1/2 tsp fine black pepper

3/4 cup milk

1/4 cup neutral oil

1 egg, beaten, to glaze

Method

STEP 1

Preheat oven to 180°C fanbake.

Melt butter in a heavy-based frypan, add bacon, onions and celery and cook over a medium heat until softened without browning (8 minutes).

STEP 2

Add mushrooms and herbs and cook until the pan is dry (5 minutes).

Mix cornflour with 1 1/2 cups water, and add this to your pan along with the wine.

Stir until sauce boils and lightly thickens.

Season well and tip into a shallow casserole dish.

Cut chicken thighs into thirds and stir them in to your casserole dish.

STEP 3

Notes: If preferred you can use regular flaky or shortcrust pastry. The sauce can be prepared in advance and will keep for a couple of days in the fridge. Reheat before adding the chicken and baking.

Method

STEP 1

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 onto 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 (40 minutes).

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