Chicken pie recipes are as many and varied as there are hot dinners in the year. I wanted to have something no fuss, with full flavour, and easy to make. Puff pastry is the one pastry that I cheat with. It is such a faff to work with, that I always have some on standby in the freezer to make emergency pies or puff pizzas. A little puff on the top of a dish can complete something that has been a bit of a disaster in the kitchen and needs a topping, or to finish a slow cooked recipe with fantastic flavour, by turning it into a pie.
The chicken is slow cooked, but the puff pastry has to really be popped into the oven with the pie filling to finish off the dish. The filling is what makes the result spectacular in a pie. Slow cooked food has a taste and aroma that I feel no other way of cooking can produce.
According to the kids, this was the best chicken pie ever, so how to make a chicken pie had to be turned into a blog post. I get my meat, as always these days from Andrew Gordon Butchery and Fine Foods and the traceability, quality and texture never let me down.