Chicken, Bacon and Pea Pies
“You know the funny thing about your cooking? …. There is always a new piece of crockery I’ve never seen before, and there is only usually one of it” – Hamsley
It’s true, and any food blogger is the same, you have a pile of crockery, it might involve one or two plates/bowls/etc.. from different ranges. Our spare room is filled with random crockery, tea towels, and food styling props. And I stash them very well, and they come out when they are required 😛 The worst part is, I’m always on the look out for more!
So I’ve been pretty much out of it with the plague all week, or as Jeremy Clarkson said in one of the many Top Gear episodes I watched whilst being couch bound, ‘I have gang-green.. of my lungs’. I’m not one to take sick leave, but I had to… I was and still am very blerghhh. We tried to go out for food today, which resulted with me in tears and feeling more sorry for myself than ever. Being on the cold and flu meds, lemon and honey drinks, soups, and all that jazz… just hope I’m over this sooner rather than later. It seems quite a lot of people have it, hope you can try to avoid it if you haven’t been infected!
BACK to the pies… I made these on Monday, when I started feeling like I might have a cold the plague. I spent what seems like forever making these, and when they were nearly finished baking, I didn’t want to eat them. I didn’t know if it was because I spent a while making them, or the fact I just wanted to go to sleep; I didn’t have them. I had a taste before baking them and they tasted good and was rather annoyed I didn’t want even look at them. Hamsley said they were really good when he had one for dinner. The next night, even though I still didn’t have much of an appetite, and my plague symptoms had worsened, I forced myself to have a pie. It… was… delicious! I only used 2 chicken boobs, compared to the recipe’s 4 and I found it was enough chicken.
If you are planning on making these (and you totally should) either make them on the weekend or the day before to bake, as for some it might be too much effort on a week night.
Chicken, Bacon and Pea Pies
2-3 tbs oil
4 chicken breasts, cut into cubes (or just 2 if you want)
4 bacon rashers, chopped
1 onion, chopped
2 garlic, crushed
150ml white wine
4 bay leaves
3 tsp fresh thyme
60g butter, softened
1/4 cup plain flour
2 cup chicken stock
1/3 cup cream
3 tbs sour cream
1 cup frozen peas
Puff pastry sheets
1 egg, lightly beaten
1. Heat oil in a pan. Season chicken and cook until lightly browned. Transfer chicken to a bowl. Add bacon to pan and cook for 5 minutes until crisp. Place in bowl with chicken.
2. Add onion and cook until soft, stirring occasionally (add more oil if necessary). Add garlic, then wine and herbs. Simmer 8 minutes until slightly reduced. Add to chicken mix.
3. Melt butter in pan, add flour and cook for 3-4 minutes. Gradually add stock and stir for 3-4 minutes until smooth and thickened. Return the chicken mix to the pan and stir in thickened cream. Bring to boil and cook til slightly thickened. Cool. Stir in creme fraiche and peas.
4. Preheat oven to 200ºC.
5. Spoon mixture into pie plate and cover with the pastry and glaze with egg. Bake in the oven for 25 minutes until golden brown.