As most of you will know from previous posts, during the week I like easy to cook dinners that can be served up in 30 minutes or less. I spotted this easy chicken pie recipe in a recent Olive Magazine and as i had all of the ingredients in the fridge, I decided to give it a go for last nights dinner.
Ingredients (Serves 4)
- 2 shallot, thinly sliced
- 1 clove garlic, finely chopped
- 6 rashers streaky bacon
- 4 chicken breast, cut into large pieces
- 150ml chicken stock
- 100g crème fraîche
- 1 handful flat leaf parsley, chopped
- 1 pack croissant dough, I used Jus Rol
- Heat a little olive oil in an ovenproof dish before adding bacon, shallots and garlic. Cook for a few minutes until the shallots are softened and the bacon starts to crisp up a bit.
- Add the chicken and cook for a few minutes until the chicken is browned on all sides.
- Add the chicken stock and simmer for 2 minutes before removing from the heat and stirring in the crème fraîche and parsley.
- Check the sauce for seasoning then set aside to cool. Unroll the croissant dough and cut into strips. Cover the surface of the pie with the strips then place into a preheated oven, 180C and bake for 15-20 minutes until the pastry is puffed and golden.
Whilst the pie was baking, it gave me time to boil some new potatoes and sugar snap peas that would accompany the pie. The combination of chicken and bacon is one that always works and the croissant pastry topping is a great alternative to puff pastry.
I think that this pie could make a great alternative to the traditional Sunday roast, especially if you don't have the time needed to roast a joint of meat slowly in the oven. Who would have thought that you could have Sunday dinner prepared and served in less than half an hour?
You could also play about with the ingredients by adding your favourite herbs, or why not add a little wholegrain mustard or chopped mushroom or leek?
Give it a go and let me know how you get on and feel free to post your results on Gerry's Kitchen Facebook Page.