Chicken pie (to celebrate publication day)

This is surreal. After a year-and-a-half in the making, today the Dairy-Free Delicious cookbook goes forth into the world. To celebrate publication day, here’s an exclusive chicken pie recipe from the book…

Dairy-Free chicken pie

Cut into the golden flaky crust of this pie and underneath you’ll find tender chunks of chicken thighs, smoky bacon, leeks and a rich white-wine sauce. It’s what cold, grey nights and sleepy weekends are begging for…

Place the chicken thighs in a large saucepan with the diced onion, bay leaves, 3 of the thyme sprigs, and the peppercorns. Cover with water and bring to the boil. Turn the heat down, cover and poach at a gentle simmer for 15 minutes, or until the chicken is cooked through. Discard the water and herbs and transfer the chicken to a plate lined with kitchen paper.

Heat the oil in a large saucepan over a medium heat. Add the lardons and  the leaves from the remaining thyme sprigs. Fry for 3-4 minutes until the lardons are crisp and cooked through. Add the leeks to the pan. Fry over a low-medium heat for 5-6 minutes, until softened.

Meanwhile, melt the dairy-free spread in a separate saucepan over a low-medium heat, then add the flour, stirring continuously until you have a smooth, golden roux. Pour the chicken stock in, increase the heat until the stock is simmering and keep whisking until it is all incorporated into the roux. Stir in the wine, then the mustard powder and oat cream. Simmer for 2-3 minutes then remove from the heat.

Cut the chicken into large chunks. Pour the sauce into the pan with the lardons and leeks. Add the chicken pieces and stir to combine. Season, pour into the pie dish and leave to cool. Meanwhile, pre-heat the oven to 200°C/180°C fan/400°F/gas mark 6.

Lightly dust a work surface and rolling pin with flour, then roll out the pastry to about 5mm thick. Brush the rim of the pie dish with a little beaten egg. Lift up the pastry using your rolling pin, then drape it over the dish. Trim the edges, leaving 2cm pastry over the sides of the dish, then press down and crimp all the way around the edge with your fingertips.

Brush the top of the pie with the rest of the beaten egg, then prick a few holes in the centre of the pastry with a fork.

Depending on how much spare pastry you have from the trimmings, you can use this to make shapes or letters (spelling the word PIE is always a winner) on top of the pie. Brush these with a little egg, too.

Bake for 35-40 minutes, until the top is golden.

 

And here it is, the book in all its dairy-free glory…

dairy-free delicious katy salter

 

Dairy-Free Delicious by Katy Salter (Quadrille, £18.99) is out now. All photography: Laura Edwards

  • Ingredients
  • 6 skinless & boneless chicken thighs
  • ½ onion - diced
  • 2 bay leaves
  • 6 thyme sprigs
  • 6 peppercorns
  • 1 tbsp olive oil
  • 160g smoked bacon lardons
  • 1 large leek - trimmed and finely sliced
  • 50g dairy-free sunflower spread
  • 50g plain flour - plus extra for dusting
  • 300ml chicken stock
  • 100ml white wine
  • 1 tsp mustard powder
  • 200ml oat cream
  • 500g ready-made puff pastry (NOT the all butter kind)
  • 1 egg - beaten
  • Sea salt and freshly-ground black pepper
  • Pie dish - approx 30 x 25cm (or 24cm if round) - lightly greased

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2 comments:
  • STephanie lee says:

    This recipe looks great – I’ve been dairy free for almost 6 years but have never used oat cream, only soya. I will definitely give this a go and see if oat cream has less of an aftertaste. Thank you!

  • Katy Salter says:

    Thanks Stephanie – hope you like the pie! I use oat cream instead of soya cream for several reasons – one, taste as you mention. Two – it’s unsweetened and 3. Some soya creams have glucose-fructose syrup in them (urggh). If you’re in the UK then Oatly is the oat cream brand to look for – happy cooking!

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