Chicken bacon and stilton pie

chicken bacon and stilton pie

I was really pleased with the outcome of this pie which has evolved from the chicken bacon and stilton roulades I made but never got round to posting. *adds to To Do list*

The pie was extremely tasty I would say, I cooked the meat in the slow cooker and I used ready to roll puff pastry which I’d taken out of the fridge a good half an hour before rolling so it came to room temperature. 

This pie dish was one I found in Sainsburys last year and it’s very big as it has a tall edge, in fact the pastry is rolled over at the top rather than come flush to the edge.

I used Stilton but any blue cheese will do plus simply omit it if you want a less punchy taste or add some Cheddar? I also played around with my Schwartz spices I was sent a while back and I was really pleased with the overall taste, if you don’t have all of these spices, just use what you’ve got, here is my chicken bacon and stilton pie.

chicken bacon and stilton pie mix

 

Chicken bacon and stilton pie mix
Serves 6
A tasty chicken pie that will feed all the family
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Ingredients
  1. olive oil
  2. 1 onion finely chopped
  3. 1 leek thinly sliced
  4. 1 stick celery finely chopped
  5. 2 cloves garlic
  6. 700g defrosted frozen chicken breasts (Aldi) cut into small chunks
  7. 200g sausage meat chopped into small chunks
  8. 100g smoked bacon rashers cut into 8
  9. 200g chestnut mushrooms sliced
  10. 1 tbsp plain flour
  11. 1 tsp mustard powder
  12. 1 tsp cayenne pepper
  13. 2 tsps mixed herbs
  14. 1 tsp onion salt
  15. 1 tsp fenugreek (ground)
  16. 300ml chicken stock
  17. 1 bay leaf
  18. 1 pack ready to roll puff pastry - take out of the fridge half an hour before rolling.
  19. plain flour for surface
  20. 1 beaten egg
  21. 200g of blue cheese like Stilton or Saint Agur
  22. 1 large pie dish greased
Instructions
  1. I use a Sage Multi cooker which has a sauté setting, if you don't sauté aside and then add to the slow cooker
  2. Sauté the onion, leek and celery until soft and golden then add the finely chopped garlic.
  3. Add the chicken and brown on all sides
  4. Add the sausage meat, cut bacon strips and mushrooms
  5. Place in the slow cooker if not using a Sage, if using a Sage switch to slow cook setting.
  6. Sprinkle over the flour and add all the spices, mix well with a spoon
  7. Add the chicken stock and bay leaf, cover and cook on low setting for 8 hours. 4 hours on high
  8. For the pie
  9. Set the oven at 180C/Gas mark 4/350F
  10. Sprinkle some flour on the surface and your rolling pin
  11. Cut one third of the pastry and keep to one side
  12. Shape the larger cut of puff pastry by using your hands and pushing the pastry into a round dome, then start to roll into a circle larger than your pie dish.
  13. Using the rolling pin, pick up the pastry and place in your pie dish, push gently into the dish and cut off any surplus from the edges, keep to one side for decoration.
  14. Using a large slotted spoon, scoop up the pie mixture and place in the pastry case.
  15. - The sauce may need thickening if too runny, if this is the case melt 25g of butter add a heaped spoon of flour and mix until a paste is formed then add a little sauce at a time stirring to amalgamate all the flour until you have about 500 ml then heat stirring until the sauce thickens. These ingredients are not included above
  16. Add enough thick sauce to cover the meat.
  17. Dot cubes of blue cheese around the pie.
  18. Roll out the last third of pastry , first by shaping it into a round and then rolling on a floured surface with a floured rolling pin.
  19. Brush the top with the beaten egg so the sides stick together.
  20. Using the pin roll the pastry loosely over and then place on top of the pie, seal the edges.
  21. Cut off any extra, cut two slits in the centre to allow any steam to escape and decorate using the leftover pastry bits cut into shapes.
  22. Brush the top with beaten egg.
  23. Bake in the oven for 30 - 45 minutes until the pastry is crisp and golden
Notes
  1. Any leftover sauce that doesn't fit in the pie can be used as a gravy to accompany.
  2. I have used chicken breasts here that were bought from the frozen aisle but any chicken would do just be careful of bones.
  3. The sausagemeat can be substituted with cut up sausages already cooked.
MarisWorld http://marisworld.co.uk/

8 Comments

  1. It looks delicious, and I love the way that you personalised it with your family name!

    Reply
  2. Yum Mari, this looks so delicious. My hub wants to start taking lunches to work, so something like this would be ideal to have for dinner and then he could take leftovers for lunch too. A slow cooker is definitely top of my birthday wish list :) x

    Reply
  3. I have never thought of making the pie filling in a slow cooker before adding the pastry! What an excellent idea Mari as I am completely reliant on my slow cooker these days.

    Reply
  4. That looks delicious. I’ve bookmarked it as a dinner for one night next week. Thanks for sharing x

    Reply
  5. My Other Half is a huge fan of Stilton, he’d love this!

    Reply
  6. ooh could do this with quorn

    Reply
  7. Ooooh, I’m not a Stilton fan, but my hubby would LOVE this!

    Reply

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