Chicken Pie - inspired by Maggie Beer
My home is located at the bottom of a very hilly area. Each morning, I get up and take my dogs for a walk up and down a series steep inclines to reach the peak. The task is arduous and always leaves me out of breath. But it’s worth it since I know that once I reach the bottom at the other side, lies the most amazing view of the harbour and the city as the sun greets Sydney good morning. The first time I climbed the hill was torture and even worse when I had reached the bottom knowing I had to climb the same rolling hills to get back home. If I miss a few days, I still find myself out of breath and need to stop along the way for a rest. My lack of fitness is a far cry from years back when I managed to run eight kilometers without breaking a sweat.
Early on, I would see runners pass me by, easily scaling the inclines that leave me gasping for air thinking “One day… I’ll get back into shape and run all the way up and down like they do!”
That was more than two years ago. For some reason, I always had an excuse not to follow through – I was too tired, too lazy, No time, maybe after Christmas, maybe after Easter… and then I stopped bothering to make excuses and decided to keep walking.
And then one day some one told me to stop with the excuses and “just get over it”.
So the next day, I put on my running shoes and ran.
I stopped to rest eight times that day. My legs felt like lead and my chest like it was about to burst. Halfway through I contemplated walking home but somehow I managed to make it home swearing I would never do it again.
The next day, I ran again.
Tomorrow – rain or shine… will be day five.
I am sure we all have our demons holding us back but sometimes we just have to “get over it” and put on our running shoes, climb those hills, knowing that the view on the other side will be worth it.
Chicken Pie inspired by Maggie Beer
Chicken Pie inspired by Maggie Beer
This chicken pie was one of those dishes that I needed to “get over” as well. This dish is influenced by Maggie Beer’s Pheasant Pie which I had been meaning to make months ago after watching her on Masterchef. I finally, managed to make it over the weekend. I’ll be upfront – this dish takes a lot of effort, the pie crust, roasting the chicken, making the filling, baking… but I have never ever tasted a better pie. My husband says he can’t eat any other chicken pie after this. Toasted walnuts, fresh herbs folded through a creamy chicken and mushroom filling lifted by hints of orange is unforgettable!
Also, the pastry is quite easy to work with and tastes amazing. I am already thinking of other fillings to go with it!
For the chicken and marinade
- 1.2 to 1.4 kilo whole chicken
- 60 ml olive oil
- Juice of one orange (separate the zest for the pie)
- 8 sprigs thyme
- 4 bay leaves
For the filling
- 60 grams butter
- Extra virgin olive oil
- 4 cloves garlic, finely diced
- 2 tablespoons fresh rosemary, finely chopped
- 350 grams portobello mushrooms, finely diced
- 1 teaspoon sea salt
- 40 grams flour
- 200 ml hot chicken stock
- 80 grams creme fraiche (or fresh cream)
- 40 grams walnuts, toasted
- zest of 1 lemon
- zest of 1 orange (see above)
Sour Cream Pastry
- 200 grams unsalted butter, chilled
- 250 grams plain flour
- 125 ml sour cream
Glaze
- 1 egg yolk
- 1/2 tablespoon milk
- good pinch salt
To make the sour cream pastry
- To make the sour cream pastry, pulse the butter and flour in a food processor until it looks like breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap in plastic film and refrigerate for 20 minutes.
Roll the pastry to desired thickness and cut 2 circles, 1 for the base of the pie, at approximately 27cm , and 1 for the lid at approximately 21cm. Line a pie tin with the larger dough then rest both in the refrigerator.For the pie
- Preheat the oven to 200 C. To prepare the chicken, with a sharp knife, cut the tips off the wings. With the chicken breast up, make a small cut on each side in between the leg and the breast and dislocate each leg at the socket by bending them back. Then to break the back of the bird, hold the ‘parson’s nose’ end of the bird and apply pressure to snap the backbone. Twist the legs 180 degrees, so the breast of the chicken and the skin side of the legs are facing up. Separate the legs from the body of the chicken.
- Season the chicken with salt and pepper. Place the chicken (skin side up) and the marinade ingredients in a roasting pan and allow the mixture to marinate for at least 10 minutes (I let mine marinate for 30 minutes).
- Place the chicken in the preheated oven for around 40 to 45 minutes until cooked through. Remove from the oven and allow to cool. When cool enough to handle, debone the chicken.
- Increase the oven heat to 230 c.
- In a large frying pan, melt the butter, then gently fry the garlic, rosemary and then add the mushrooms. Sauté until mushrooms are soft and have reduced by half in size. You may need to add some extra virgin olive oil for frying. Season with salt. Add the flour to the pan and cook out for around 3 minutes, then pour in the hot chicken stock. Bring the mixture to the boil, then stir in the crème fraiche and reduce to a simmer. Cook the mixture for 15 minutes until it has thickened, check the seasoning
- Add the chicken and walnuts, lemon and orange zest, land allow to cool for at least 15 minutes in the refrigerator.
- To make the glaze, beat the egg yolk, milk and salt together.
- To assemble the pie, remove the pastry from the refrigerator, spoon the filling into the pie tin and cover with the pastry lid. Crimp the edges to seal and brush with the glaze. Take a sharp knife and score the top of the pie into a criss cross pattern.
- Place the pie back into the refrigerator and allow to rest for a further 10 minutes.
- Place the pie in the oven and allow to cook for 5 minutes at 230 c (fan forced), drop the temperature down to 220 c and allow the pie to cook until golden and cooked through. If the top is browning too much, cover with some foil until the dough is cooked through. Remove from the oven and allow to rest while you make the jus.
- To make the jus, take the temperature down to 180 c and place the roasting pan back into the oven with 500 ml stock. Cook in the oven for 15 minutes. Remove the roasting pan from the oven and strain into a sauce pan and cook until further reduced to a nice sticky glaze.
Trissalicious 
I have made this pie twice and it was fabulous. I thank you for sharing this great recipe. It never fails to impress my family. This goes to my files as a definite keeper.
it really tastes fabulous! my first chicken pie was a wonderfull experiment! Thank you!
I made this pie and it was fabulous. Absolutely a keeper
I actually made this pie last Sunday and it was a hit. It was worth the effort. Thanks very much for sharing the recipe. The sour cream in the pastry was surprise and was not disappointed 🙂
The chicken pie looks delicious! Congratulations on your “ah-ha” moment and your new running adventures! I, too had my moment and it evolved into a healthy cooking blog of my own! (http://cookinghealthyforme.wordpress.com).
I hope to be around for many years….but can we make a date for you to guest blog on my 3rd anniversary like your recent post?
Looking forward to your next post…..
THIS LOOKS DELICIOUS TRISSA
What a beautiful golden pastry top! I love pastry, I have to be careful I don’t over indulge. Recently I have taken up running/walking too after putting it off for so long. This chicken pie does look like alot of work but still on the healthy side to what I’ve been eating over the last year.
Oh I have been meaning to make that pastry for ages. I keep hearing how easy it is every time I watch cook and the chef and she makes it.
looks delicious 🙂 i made chicken pot pie today too, check out the recipe if you like, its quite simple. http://thejewishamericanprincess.wordpress.com/2011/05/16/classic-chicken-pot-pie/
What a great attitude to start a new week trissa, I’m going to take it on board!
And you know what, this chicken pie is one great reward to be waiting at any finish line. I don’t think you had any reason to be apprehensive about tackling this dish – you are awesome!
Thanks for sharing the recipe.
The pie looks delicious. My mom will be delighted for this. I now have a perfect reason to head back to my mom’s house and will try to bake it.
Thanks again for sharing!
Wonderful recipe for a fantastic presentation.
I love savory pies so this looks like heaven to me! And the crust does indeed look perfect!
You’re so funny Trissa… I can just picture you running up and down the hill with Baci and Bizou on your heels (or infront?). I think this is one dish I need to “get over it” and just do – making my own pastry is just too darn scary!
Haha my lack of fitness is much worse as I am on my butt studying or on the computer whenever I am not cooking/baking it seems. I really need to “get over it” as you say and put my health first. Your view of the harbor sounds lovely and this pie looks lovely too!
This looks like a great chicken pie.. I love pies!
Boy does this look good! I am drooling at the pictures and desperately want to make one! Thanks for sharing Trissa!
Most of the time laziness trumps 😛 What a fab looking pie!
Brilliant, well done Trissa! Getting over it and getting on with it deserves a big high five 🙂
Beautiful pie too… knowing that is waiting at home would make me pick up my (snail’s) pace I am sure.
This struck a chord with me.
There are many things that hold me back. I know I make excuses, and don’t face some of my demons. It’s hard though, sometimes. I know I should just “get over it” like you say. We’ll see. This post has made me think, anyway.
Great work on this pie. Just stunning. The dish and the photography, as always. 🙂
P.S. Good luck with your running.
Don’t think I’ve ever made a crust with sour cream, Trissa. You did such a fabulous job with it too…very professional.
This looks like a marvelous chicken pie and well worth the time and effort to make it!
Good to see you back on the blog! Lately, I’ve taken up running too, but it’s a slow progress bec of some funny skin problem. Bike riding’s another one, and I love the feel of the wind on my face on both! Keep up the good work!!
That looks wonderful. My daughter would love this dish.
Hi Trissa, your chicken pie is awesome. I’m waiting for transit plane back to Hong Kong right now. Your blog looks fabulous on my iPad!
This pie does look incredible, especially the pastry. If this pie was waiting a the end of a walk/run, it would definitely be enough motivation to ‘just do it’!
Yum great looking pie. I really like Maggie’s sour cream pastry, I think it is as fool proof as pastry can get. Nom Nom Nom!
You deserve a standing ovation for running hills! Running is hard enough but conquering running and hills is another thing. I’ve always wanted to try Maggie’s Pheasant pie but there is so much effort required. Maybe I’ll take a leaf from your book and just get over it and give it a go!
What a love story and pie. I am motivated to get back onto the gym and yoga wagon….
And this pie… perfect timing for winter
Michelle from Biggest Loser: Just grow up and do it, youre an adult, not a child. LOVE IT. Whenever I am scaling my suburb – which I call the Alps of Melbourne, I always remember Michelle saying this. Well done! Like most things, its hard when you get going but so rewarding when you finish. Love Mama Beer!
Miss T
x
THat really looks special, what a treat 😀
Good luck with your running, you’ll get there. I am the most unsporty person in the world and even I do running now. Believe it or not, I am healthier now than I’ve ever been.
*kisses* HH
You are so right about just getting on with it.
I really like chicken pie and although it is a bit of a commitment to make I also never regret it. Sour cream pastry and walnuts in the filling are things I’m very intrigued by. What a gorgeous looking creation.
I can almost taste this pie! And your photos always look amazingly appetizing!
Have a fun run 😉