HUNTSMAN’S CHICKEN PIE
Ready in 1½ hours Serves 6
2 Tbsp butter 4 rashers bacon, finely chopped 2 onions, finely chopped 2 stalks celery, finely chopped 400g mushrooms, sliced 1 Tbsp thyme leaves 1 tsp finely chopped rosemary leaves 2 Tbsp cornflour mixed with 1½ cups water 1 cup white wine Salt and ground black pepper, to taste 700-800g skinless, boneless chicken thighs, cut into thirds
2 cups self-raising flour, plus extra 1 tsp finely chopped rosemary leaves ½ tsp each salt and fine black pepper ¾ cup milk ¼ cup oil 1 beaten egg, to glaze Preheat oven to 180C fanbake. Melt butter in a heavy-based frying pan, add bacon, onions and celery and cook over a medium heat until softened without browning (8 minutes). Add mushrooms and herbs and cook until the pan is dry (5 minutes). Add cornflour mixture and wine and stir until sauce boils and lightly thickens. Season well, tip into a shallow casserole dish and stir in chicken. To make the dumpling topping, place the flour, rosemary, salt and pepper in a bowl. Shake together the milk and oil in a jar, make a well in the centre of the dry ingredients and use a knife to mix in the liquids quickly, mixing to a softish dough. Turn out on to a lightly floured board and cut about 12 rounds. Arrange, overlapping rounds on top of the filling, brush with beaten egg and bake until topping is puffed and golden and sauce is bubbling (about 40 minutes).
When someone invites me over for dinner I always ask what I can bring along. If I’m the host I tend to make the main course — maybe something like this hearty pie — and let everyone else bring along sides, starters and desserts. Pot luck is such an easy way to entertain and everyone likes to feel like they’ve contributed something. I like to make this pie with a speedy dough topping that’s crisp on the outside and light and pillowy in the middle, but if you prefer you can use regular flaky or shortcrust pastry.
POWERHOUSE VEGE PLATTER