Pot pie bliss

Making my own pastry last week was a revelation: you just chuck some flour, butter and water in a food processor for a few seconds and voila! Thank you Jamie Oliver’s Save With Jamie for the suggestion.

Let me rewind: I made my poorly youngest chicken noodle soup and was wondering what to do with the chook itself as she only likes the broth. The eldest is pie mad, so you can guess what she suggested …

The result was this delish dish.

Recipe: Chicken and bacon pot pies

125g cold unsalted butter

250g plain flour

Pinch salt

4 tablespoons water

METHOD: Pulse the butte, salt and flour in a food processor. Then add the water to bring it together. Wrap in gladwrap and refrigerate for 30 minutes. Roll out dough on a floured board.

FILLING

1 cooked chicken

1 tablespoon olive oil

4 rashers bacon, chopped

1 onion, chopped

few springs fresh thyme

4 tablespoons single cream

cornflour

METHOD: Remove meat from a chicken carcass. Place the bones in 1 litre of water and simmer for 30 minutes. Strain. Preheat oven to 200C. In a heavy based frying, heat oil then fry bacon and onion until soft. Add thyme leaves. Add 500ml of chicken stock. Simmer 20 minutes. Thicken with cornflour mixed with water. Add cream. Divide mixture between 4 ramekins. Cut circles of pastry to place on top. Brush with beaten egg. Bake until golden. Serve with mash and veggies.

Love a pie? Check out these recipes:

Roast pumpkin & goat’s cheese pie