Peel and diagonally slice four … Pile the filo sheets on the work surface, one on top of the other, and divide into 9 … Cut the chicken breasts into 3cm/1¼in pieces. Bring to a gentle simmer and cook for 3 minutes. Put a baking tray in the oven to heat. Brush the rim of the dish with beaten egg. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt. We will never share your data with anyone else. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Pour the cooking liquor into a large jug. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Read about our approach to external linking. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Add the remaining butter and stir in the flour as soon as the butter has melted. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Spoon into a 1.5-litre pie dish. Brush the rim of the dish with beaten egg. BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. Read the full privacy policy. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Add the mushrooms and … Press the pastry firmly up the sides, making sure there are no air bubbles. The Hairy Bikers are David Myers and Simon King, two northern blokes with a passion for cooking and food. Set aside to cool. Add the mushrooms, then stir in the soured cream until well combined. Lift the pastry over the rolling pin and place it gently into the pie dish. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Quickly find recipes from your favourite current BBC programmes, or browse the archive of BBC recipes from shows gone by. Preheat the grill to high. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Add the garlic and cook for a further minute. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling. Remove from the heat and stir in the cream. The official Hairy Bikers website. Cover with a lid and cook for 10 minutes. Cover the pie with the pastry lid and press the edges together firmly to seal. Add the chicken breast and bring to a low simmer. Glaze the top of the pie with beaten egg. Pour the chicken filling into the pie dish. We use cookies on our website for identification, analysis and advertising purposes. We use cookies on our website for identification, analysis and advertising purposes. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. By joining the mailing list you confirm you are happy for us to use your personal data to contact you by e-mail. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. Just before serving, lightly whip the cream in a bowl. Season with salt and pepper. Trim off any excess pastry. Trim any excess pastry. Preheat the oven to 200C/180C Fan/Gas 6. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Add the mushrooms, then stir in the soured cream until … Portion off 250g/9oz pastry for the lid. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Recipes, show news and all official updates from Dave and Si. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Pour the chicken filling into the pie dish. Cook for 30 seconds, stirring constantly. Preheat the oven to 200 C/Fan 180 C/Gas 6. Bake on the preheated tray in the centre of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot. Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. When cool, pour the pie filling into the pastry case. The bikers continue their culinary journey through time as they … Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. The BBC is not responsible for the content of this site. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. (You may not need to use all the water.) Roll out the reserved pastry for the lid. Heat the chicken stock in a lidded saucepan.