Friday Pie Day...
Chicken and Vegetable Pie
From humble beginnings in a bakery in 1954, Jus Rol have grown into a staple brand of the British supermarket, producing ready to use pastry products from shortcrust to filo, in a block or ready rolled. They have, rather arbitrarily, deemed this week 'British Pie Week'.
Never ones to need a reason to cook a pie, the Gents decided they would honour this week with an original recipe and bring you their (almost entirely) home-made chicken pie.
Start by making your sauce. A thick bechamel is one of those 'classic' recipes that you'll use time and time again and once you know the basic it's easy to tweak. Melt 50g of butter in a pan then beat in 50g of plain flour. Stir continually and cook the flour out for a couple of minutes. Now stir in 500ml of milk and continue to stir. After 10-15 minutes you should have a thick glossy sauce. Season to taste and add your flavourings. We used wholegrain mustard, some parmesan and a good handful of chopped parsley. Set aside to cool (place cling film directly on the surface of the sauce to stop a skin forming).
For the filling: Cook off diced chicken (thighs have a great flavour and wont go dry!). Next sweat off leek, asparagus and broccoli until tender then stir through some frozen peas. Set aside to cool.
With your oven pre-heating to 180 degrees C, it's time to build your pie. Combine the vegetables with your cooled bechamel and spoon into your pie dish. Next top with your chosen pastry. We used puff. Yes you can make your own as we did with our cheese and ham turnovers, but it's the end of a long week and this is why Jus Rol are in business!
Decorate, egg wash and bake to a perfect golden finish.