Chicken, pancetta and mushroom pie
food·@bookman·
0.000 HBDChicken, pancetta and mushroom pie
<html> <p> </p> <p>http://storage2.static.itmages.ru/i/17/0711/h_1499804133_4830449_38427d61b9.jpg</p> <p><br></p> <ul> <li><strong>Ingredients</strong></li> <li>olive oil</li> <li>100g (3 1/2oz) pancetta cubes</li> <li>1 leek, trimmed and sliced</li> <li>200g (7oz) mushrooms, sliced</li> <li>2 tsp plain flour</li> <li>200ml (1/3pt) cold chicken stock</li> <li>75ml (3fl oz) white wine (optional)</li> <li>handful thyme leaves</li> <li>75g (3oz) crème fraîche</li> <li>200g (7oz) cooked chicken breast, cubed or shredded</li> <li>2 x 375g packs ready-rolled shortcrust pastry</li> <li>1 egg, lightly whisked</li> </ul> <p> <em>For an exciting family dinner try this rustic chicken pie. Shredded chicken pairs perfectly with salty pancetta, succulent mushrooms and crème fraîche for a delicious dish. </em></p> <ol> <li>Heat a small amount of oil in a large pan. Add the <a href="https://realfood.tesco.com/glossary/pancetta.html?index=p"><strong>pancetta</strong></a> and cook for a few minutes, until just starting to crisp. Remove with a slotted spoon and set aside. In the same pan, fry the leek and mushrooms for 5-10 minutes, until cooked (add a little extra oil, if needed).</li> <li>Preheat the oven to gas 6, 200°C, fan 180°C. Return the pancetta to the pan, stir in the <a href="https://realfood.tesco.com/glossary/flour.html?index=f"><strong>flour</strong></a> and cook for 1 minute, then add the stock, white wine (if using) and thyme. Season well and simmer for a few minutes. Remove from the heat, leave to cool slightly, then stir in the crème fraîche and chicken.</li> <li>Roll out half the pastry until large enough to line the base of a round 20cm (8in) pie dish. Spoon the chicken mixture on top. Roll out the remaining pastry and cut into long ribbons about 1.5cm (3/4in) wide. Weave the strips over the filling to create a lattice effect, then trim and discard any over-hanging dough. Press down around the edges to neaten and seal.</li> <li>Brush the pastry lattice all over with the beaten egg. Bake for 25-30 minutes, or until the filling is piping hot and the pastry is golden.</li> </ol> <p><br></p> <p>Source : https://realfood.tesco.com/recipes/chicken-pancetta-and-mushroom-pie.html</p> </html>