On Wednesday both Alberto and I were working late and so I made this pie on Wednesday morning, ready to be cooked on Wednesday evening. Chicken always makes for a good, tasty pie filling and you can pack plenty of vegetables in to make yourself feel more healthy and virtuous. I find that leeks and sweetcorn always go well with chicken. The sauce is a little indulgent too, being principally mascarpone, so it’s good to balance that with veg!
1 pack of puff pastry, ready rolled
400g of skinless, boneless chicken thighs, cut into bite sized pieces
2 tablespoons of olive oil
1 large leek, sliced
1 red pepper, deseeded and diced
1 large red onion, peeled and sliced
2 garlic cloves, thinly sliced
200g tin of sweetcorn, rinsed and drained
4 rashers of smoked, streak bacon, cut into postage-stamp sized pieces
1 tablespoon of thyme leaves, finely chopped
200g of mascarpone
300ml of chicken stock
Preheat the oven to 200.
Roll out the pastry and line a 20cm, ceramic flan dish.
Line the pastry with greaseproof paper and baking beads, place in the oven and bake for 10 minutes.
Remove the baking beads and greaseproof paper and return to the oven for a further 5 minutes. The bottom of the pie will rise up but once the pie is out of the oven you can gently push it back down with a spatula.
Heat the olive oil in a large frying pan and gently fry the onions and garlic for 2-3 minutes, until softened and starting to turn golden.
Sprinkle the chopped thyme leaves over the chicken pieces and then add them to the frying pan and cook for 4-5 minutes until cooked through and golden. Add the bacon and fry until crisp.
Add the chopped leek, red pepper and drained sweetcorn and cook for a further 3-4 minutes until starting to cook.
Add the mascarpone and stock, season and stir well to combine.
Simmer over a low heat for 20 minutes or so until the sauce starts to thicken, stirring occasionally to prevent sticking..
Place the filling in the pre-cooked pie case and top with a pastry lid.
Seal the edges, make a steam hole in the centre, bush with milk and bake in the oven for 30 minutes until cooked and golden.
Delicious, if I do say so myself!