(Our soundtrack for the evening consisted of: Tegan and Sara "Closer", Japandroids "Celebration Rock", and The Flaming Lips "Yoshimi Battles the Pink Robots".)
We had roast chicken that Brad made a couple days ago, so didn't want that to go to waste. (We'll blog about how to roast a chicken so it's ridiculously juicy next time we make it.)
Here's how it looked:
Ehrmagerd. We enjoyed it with beautiful, buttery, Californian Chardonnay, by the way.
What you'll need:
Pie crust - buy from a store, or make your own (it's super easy. We show you how to here.)
- We used the brown bits of a chicken (thighs, drums and wings). These are more tender and have more flavour. Off the bone, chopped into cubes. Then simmer in chicken stock (blog coming) 15 minutes.
- about 6 rashers of tasty bacon chopped and fried in a large heavy-bottom pan
- 2 cups of fresh button mushrooms, sliced
- handful of fresh green beans, chopped
- 2 leeks, chopped
- salt and pepper to taste
- handful chopped fresh parsley, not the dry stuff
- Large glass white wine
- about half cup cream
- about half cup milk
- ladle full chicken stock can be taken from pan chicken is simmering in
1. In heavy-bottomed sauce pot, reduce wine by about 3/4
2. Add cream, milk and chicken stock
3 Thicken somehow...
- we tried agar agar ala Heston Blumenthal
- a roux
1. In a large heavy-bottomed pan cook off bacon, remove excess fat but not all of it
2. Deglaze with white wine or stock
3. Add leeks, mushrooms and beans
4. Cook off and season with salt and pepper to taste
5. Add chicken bits straining the stock off or just use a slotted spoon
1. In a large mixing bowl combine filling and sauce
2. Add parsley, mix
3. Put the whole mess into some sort of oven safe dish you have
4. Cover with crust
5. Bake at 350-400 till it looks and feels done
Pie on, friends!