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John and Lisa's Weekend Kitchen

John’s large chicken pie with a side of peas, beans and shallots

John and Lisa are back in their Weekend Kitchen with winter warmers and festive feasts aplenty.

They start the series with their Classic Cooks and how to perfect some of the nation's favourite meals - from steak and ‘chips’ to an irresistible chocolate cake that you’ll want to make again and again.

There’s also a beautifully simple chicken pie (made with a super quick pastry) and twice baked goat’s cheese soufflés that are sure to impress.

John’s large chicken pie with a side of peas, beans and shallots

Serves 6-8

Ingredients

For the pastry250g plain flour 200g butter125g sour cream A good pinch of salt

For the filling4 large boneless chicken breasts4 chicken thigh fillets2 bay leaves2 large onions, peeled and chopped 1 clove garlic, peeled and bashed 1 chicken stock cube 750ml milk100g butter3 leeks, diced300g button mushrooms, halved Salt and pepper100g plain flour200ml crème fraîche Bunch parsley, choppedFew sprigs thyme, leaves only

For the peas and beans

300g fine green beans, trimmed300g frozen peasLarge knob butter2 banana shallots, peeled and thinly sliced


Method

Preheat the oven to 180ºC/160ºC fan.Pastry Method1. For the pastry, put the flour, butter and salt in a food processor and pulse to a breadcrumb consistency.

2. Add the sour cream and pulse again until the mixture comes together to form a rough dough.

3. Shape into a ball, wrap in a beeswax wrapper and place in the fridge for 30 minutes to an hour (or line a tin with the pastry and place the lined tin in the fridge whilst you make the pie filling, keeping some of the pastry for the top).`

Pie Filling Method4. For the filling, put the whole chicken pieces into a large casserole or saucepan and add the bay leaves.

5. Chop your onions and grate your garlic and add to the pan.

6. Crumble in the stock cube then pour in the milk; the liquid should just cover the chicken, but if not you can just top up with a little water.

7. Bring everything to the boil then reduce the heat to a gentle simmer and cook for 10 minutes.

8. Once cooled slightly, remove from the heat, set the chicken aside and leave the remaining liquid aside to cool.

9. Chop the poached chicken into large chunks. Then melt the butter in a large pan, add the leeks, thyme and half of the mushrooms and fry for a few minutes until soft.

10. Season with plenty of salt and pepper then stir in the flour. Cook for a minute then gradually ladle in the reserved cooking liquid from the chicken.

11. Add in the crème fraîche, bring to a simmer and cook for a couple of minutes.

12. To a large pan add your chopped chicken back into your poaching pan along with the rest of your mushrooms and chopped parsley.

13. Add in your vegetable sauce mixture, season to taste, bring to a simmer then remove from the heat and spoon into a large pie dish. Set aside to cool.

Pie Assembly Method14. Roll the pastry out on a lightly floured surface.

15. Wet the edges of the pie dish with water and cover the filling with a decent, thick lid over the pastry.

16. Then crimp the edges to seal and pierce the lid with a knife (or use a pie funnel if you have one).

17. Lay the pie on a baking tray then slide into the oven and bake for 30 - 35 minutes.

18. Remove from the oven and leave to stand for 5 minutes.

Green Beans and Peas Side Dish Method19. Whilst the pie rests, bring a pan of salted water to the boil, add the beans and peas and cook for 3-4 minutes until tender.

20. Finely slice your shallots and add to a bowl.

21. Once cooked, drain the beans and peas and add to the shallots whilst hot. Toss everything together, and season to taste.

Serve the pie with the veggies and plenty of ketchup on the side.

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John and Lisa's Weekend Kitchen