Normandy Chicken and Cider Pie
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Ingredients
- 600 g boneless chicken thighs
- 250 ml dry cider
- 150 ml double cream
- 1 eating apple
- 2 leeks, sliced
- 100 ml chicken stock
- 1 tbsp plain flour
- 1 ready-rolled puff pastry sheet
- 1 egg, beaten
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 841 kcal
- Protein
- 36.7 g
- Carbohydrate
- 40.7 g
- of which sugars
- 9.2 g
- Fat
- 56.8 g
- of which saturates
- 28.2 g
- Fibre
- 3.9 g
- Salt
- 1.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the leeks for 6 minutes until softened.
- 2
Cut the chicken thighs into chunks and add to the pan, cooking for 5 minutes until lightly coloured.
- 3
Stir in the plain flour, then pour in the cider and chicken stock, scraping up any browned bits.
- 4
Add the apple, bring to a simmer and cook for 15 minutes until the chicken is cooked through with no pink remaining.
- 5
Stir in the double cream and simmer for 3 minutes, then season well and leave to cool slightly.
- 6
Heat the oven to 200C (180C fan, gas 6). Spoon the filling into a 1-litre pie dish, top with the puff pastry, trimming and crimping the edges, and brush with the beaten egg.
- 7
Cut a small slit in the top and bake for 25-30 minutes until the pastry is puffed and deep golden.
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