FIRST MEAL
FIRST HOME, FIRST MEAL
Michelin-starred chef Tom Kerridge has created these warming and hearty pot pies filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard.The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!
METHOD 1
INGREDIENTS
CHICKEN AND MUSHROOM POT PIES
To cook the chicken thigh llets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15–20 minutes or until the chicken is tender. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for 2 minutes. Add the shallots and garlic, stir and cook for 3–4 minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. Meanwhile, melt the butter in a saucepan, stir in the our and cook for 2 minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, creme fraiche and sherry vinegar, then the mushroom mix. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie lling between 4 individual pie dishes and place in the fridge to chill. Roll out the pastry on a lightly oured surface to a 5mm thickness. Cut out 4 rounds, 2cm wider than your pie dishes. Brush the edges with egg then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. Preheat the oven to 200°C/180°C Fan/ Gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until
Serves 4 750g chicken thigh llets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, nely diced 2 garlic cloves, nely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain our, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, nely chopped 100ml creme fraiche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt
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the pastry is crisp and deep golden brown. Let it stand for a few minutes before serving, with green veg and mash on the side if you like.
Taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback)
94 First Time Buyer February/March 2024
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