I mentioned some weeks ago that I had been experimenting pies for the school food festival. This chicken Dijon dish was great as a light lunch or dinner, and it was fantastic as a pie filling.
Recipe is as follows: Ingredients
- 250g chicken breast, diced
- 1 onion (approx 150g), sliced
- 5 inches of leek (white part only), sliced
- 2 rashes of bacon, sliced into short strips
- 2 tsp (heapful) dijon mustard
- 5g of dry herbs – parsley, oregano, thyme
- salt & pepper
- a splash of chicken stock (I used ready made)
- 1 tsp sugar
- 2 tsp potato starch, mixed with a little water (2tbs if used as pie filling)
- 2 tsp butter, for pan frying
Add 1 tsp butter to a frying pan; bring the frying pan to medium heat, add chicken and pan fry for a few minutes until brown, transfer chicken to a plate
Add 1 tsp butter to the frying pan, bring to medium heat; add onion, leek and bacon, cook for 3 minutes; return the chicken to the frying pan, add dijon mustard, herbs, sugar and chicken stock; season with salt and pepper; when the chicken is just cooked (will only take a few more minutes), add the potato starch mixture, stir well. Transfer to a servicing plate
Garnish with fresh thyme if desired.
As pie filling – the sauce need to be thicken by extra potato starch. Amount used will depends on how ‘starchy’ you like your meat pie. I like my pie quite starchy with lots of yummy sauce so I use lots of thickener (potato starch mixture).