Chicken, Pancetta and Broccoli Pie

When seeking out uses for homemade puff pastry, pie is always a good choice. A meltingly golden crust, hiding a wealth of chicken, pancetta, leeks and broccoli underneath. And in case you can’t work out what’s for dinner, it’s written out for you too 🙂

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Chicken, Pancetta and Broccoli Pie

  • 1 chicken breast
  • 1 tsp cornflour
  • 1/2 tsp vinegar
  • 1 tsp oil
  • salt and pepper
  • 1 onion, sliced finely
  • 1 packet pancetta, diced
  • 1 head of broccoli, cut into florets
  • knob of butter
  • 1 tbsp flour
  • 1/2 pint of milk
  • roughly 100g puff pastry, chilled.
  • 1 egg, beaten

Marinate the chicken in the cornflour, vinegar, oil and add salt and pepper to taste. Leave overnight in the fridge.

Gently sautee the onion in a large saucepan until golden. Then add the chicken and pancetta and cook until the chicken is fully white on the outside. Add the broccoli, and cook until tender.

In a small saucepan, melt a knob of butter and add the flour. Mix into a paste, then gradually add the milk to form a smooth sauce. Heat gently until thickened, whisking from time to time to prevent lumps from forming. Season with some pepper.

Mix the sauce into the pan of chicken, pancetta and broccoli. Season further if necessary. Tip into a medium-sized ovenproof dish and leave to cool.

Roll the puff pastry out to a thickness of 3mm. Lay the pastry on top of the dish and trim to size with a sharp knife. Seal the edges with a fork, and cut two holes in the centre of the pastry to allow steam to escape. Glaze with egg. Put into the fridge to rest for 20 minutes.

Meanwhile, preheat the oven to 220˚C. Pop the pie into the oven and lower the temperature to 19o˚C. Bake the pie for 25-30 minutes until golden.

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