Chicken pie is considered one of the classic dishes of British cuisine.
It is a savory pie enriched with a creamy filling of chicken, bacon and vegetables including mushrooms, leeks, carrots, peas and potatoes and covered with a layer of pastry, shortcrust or puff pastry.
In the UK it is easy to find in any pub, restaurant or supermarket.
If you’re short on time you can use leftover roast chicken and 1 roll of ready-made puff pastry.

Please find the Italian version attached here below: https://cucinacongaudy.com/?p=793
Please find the Spanish version attached here below: https://cucinacongaudy.com/?p=808

⌚Prep. time: 20 + time for shortcrust pastry
⏱️Cooking time: 1h15′ + cooking time for the broth
🥧Servings: 1 x 24cm mould or 5 x 10cm ramekins

Ingredients for the pastry:
350gr flour
150gr of butter at room temperature
120ml cold water
1 large egg
1 teaspoon of salt
The method can be found here: https://cucinacongaudy.com/2021/02/19/shortcrust-pastry-english-version/

Ingredients for the filling:
4 chicken thighs or 500gr chicken
200gr bacon
250gr mushrooms cut into slices 200ml of chicken broth
100ml of cream
100gr diced carrots
1 shallot
1 garlic clove
A few thyme sprigs
2 spoons of Evo oil
45gr flour
50gr butter
Pinch of freshly grated nutmeg
Salt and pepper to taste

Ingredients for the broth:
1lt water
1 celery stick
1 carrot
1 onion
1 sprig of parsley
Salt and pepper to taste

Method:
In a pot put the chicken, water, celery, onion, garlic, carrot, sprig of parsley, salt and pepper to taste, and boil 1h or until the meat begins to come off the bone. Remove from the heat, take out the chicken, allow it to cool and cut it into small pieces. With the help of a strainer, filter the broth and set aside.

In a pan with a little oil, fry the bacon 4 minutes and keep aside, in the same pan brown the shallot, garlic and tyme, add the mushrooms and carrots, salt and pepper to taste and cook for 10 minutes, add the shredded chicken, bacon and let it season for a few minutes, cover and set aside.

In a saucepan melt the butter over low heat, add the flour and stir well to remove clots, add the cream and broth, add the nutmeg, salt and pepper and stir continuously for about 5 minutes or until the sauce has thickened.

Put the sauce obtained in the mixture of chicken, bacon and mushrooms, mix well, take the chosen mold (in my case I used ceramic ramekins but you can opt for a single mold) buttered and floured, cover it with half of the pastry and incorporate the mixture, close with the remaining half of the pastry, with the help of the brick press well on the edges to remove the excess dough, with a knife create slits to release steam and bake for 45 minutes at 180 degrees in a ventilated oven or 190 degrees in a static oven.

Let cool before serving.❤️

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