I soon learned that the way into both a man's heart and pants is cooking. This recipe is from Australian Chef Bill Granger and I've learned it by heart. Enjoy.. it's an all levels kind of recipe, it's all prep work and not burning the mixture! ☺️ ..this recipe makes one big pie or 4 small ones.
  1. The recipe book that got me laid, over and over! Thanks, Bill!
    Ok, I was already married, but this chicken pie recipe was a game-changer! Hence, i learned it by heart! #repetition 😉
  2. Most of this recipe is preparation, get yourself a cutting board and a big knife.. Oh!.. and turn on your oven to 180C.. Oh!.. and take your puff pastry out of the freezer to defrost.
    Which is 356F.. or as I have a gas oven with a broken seal, whack the sucker to high-ish!
  3. Finely chop two leeks and crush out 1-2 (or 3) cloves of garlic
  4. Put the leeks/garlic to the side and finely chop about this much parsley (half a cup?)
  5. Clean your board... now, dice up 500 grams of chicken.. you'll need a cup of chicken stock, a decent splash (let's say half a cup) of cream.. white wine and tarragon.
    Dairy allergies: replace the cream with soy milk
  6. Next, put the chicken in a freezer bag and add 2.5 tablespoons of plain flour and a teaspoon each of the white pepper and paprika. Twist and shake that bad boy!!!
  7. Ok, time to cook!.. Add a healthy splash of olive oil to a pot or deep pan and some butter.. add the chicken and move it around occasionally.
    Dairy allergies: margarine is fine!
  8. Test the wine if you haven't already! You MUST use quality wine when cooking. This is non-negotiable. Speak to any chef! Now test the wine again. Repeat.
  9. Your chicken might look like this when it's done. You want to just 'brown' the chicken, it will get two more chances to cook! Put this into a bowl, you need the pan!
  10. Put the leek/garlic mix in the pot/pan with another splash of olive oil. Cook these, moving it regularly. You don't want the leek to burn, you want it to just get super soft.
  11. Add the cup of chicken stock, the cream (approx half a cup) and a super healthy splash of the wine. Mix together and turn the heat to medium so the mixture can simmer.
    The recipe calls for the white wine to go in first, to burn off the alcohol -- totally not necessary!
  12. Back to prep! You'll need the chicken you cooked earlier, peas (I use frozen), the parsley (I use fresh or dried) and tarragon (I use dried)
    If you are blessed to have fragrant tarragon, use it.. I don't. I used store bought fresh tarragon once and the pies were not great. I always use dried now.
  13. Add the peas (approx 3/4 cup) and the chicken, mix it together and continue to simmer for a minute or so
    As you can see, I'm not great at measurements.. use your logic! Or message me and I'll send you the actual recipe because I totally respect the need for measurements!
  14. Add the parsley, approx 2-3 tablespoons of tarragon and salt to taste.. then mix in. Let it simmer on low while you prep your pie tins.
  15. My trick to small tin pies.. Oil the tins, cut off some baking/parchment paper... Fist (yes, fist!) your puff pastry, put the paper over it and then put the tin over your fist!
  16. Voilà!.. but be gentle!! Repeat.
  17. Fill with the mixture. If it's hot, you'll need to move quickly!
    You can prep the mixture in advance.
  18. I just use one piece of pastry and bring all the edges together to make the lid. If you're into glossy pies, coat them in an egg wash.
    I use the plastic from the puff pastry to coat the pies in egg, because I don't have an egg wash brush! 😕
  19. I put my pies on a tray and then put them in the oven. Give them around 30 minutes before checking on them.
  20. Take them out when the pies are golden on top (or slightly golden!)
  21. Plate up!.. we usually eat these without anything else as they are pretty hearty!
    I added the spinach for the photo!
  22. This is what he does to my pies!! 😫
  23. At least he appreciates my cooking! 😕
  24. Enjoy and I'm happy to answer any questions.. also you could just buy the cook book! >> Bill Granger's Sydney Food.