Creamy French chicken pie recipe

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Hello everybody, hope you are having an incredible day today. Hey everyone, it's Jim, agreeable to my recipe site. Today, we're going to make a distinctive dish, Creamy French chicken pie recipe. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started similar to this particular recipe, we have to first prepare a few components. You can cook Creamy French chicken pie recipe using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Creamy French chicken pie recipe:

1. 6 baby coliban (chat) potatoes, unpeeled
2. 1 tbsp olive oil
3. 600g chicken thigh fillets, cut into 4cm pieces
4. 200g bacon rashers, rind removed, scratchily chopped
5. 200g button mushrooms, halved
6. 1 leek, trimmed, cut into 2cm-thick slices
7. 2 garlic cloves, crushed
8. 125ml (1 ⁄2 cup) white wine
9. 50g (1 ⁄3 cup) plain flour
10. 375ml (11 ⁄2 cups) Massel Chicken Style Liquid increase
11. 4 large right to use thyme sprigs, plus bonus sprigs, to facilitate
12. 125g (1 ⁄2 cup) crème frâiche
13. 1 tbsp Dijon mustard
14. 2 sheets frozen present pastry, just thawed
15. 1 egg yolk, lightly whisked, sieved

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Instructions to make Creamy French chicken pie recipe:

1. Place the potatoes in a saucepan and cover following frosty frosty water. Bring to the boil. Simmer for 10-12 minutes or until just tender. Drain after that set aside to cool slightly. Peel and quarter the cooled potatoes.
2. Meanwhile, heat half the oil in a large frying pan not far off from pinnacle of higher than medium-high heat. go to half the chicken and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Reheat pan well along repeat when permanent oil and chicken.
3. Add the bacon, mushroom and leek to the frying pan. Cook, stirring occasionally, for 5 minutes or until the leek softens and the bacon is slightly browned. go to the garlic and cook, stirring, for 30 seconds or until combined. Pour in the wine and cook for 2-3 minutes or until shortened by half. amass the flour and cook, stirring, for 30 seconds. sever from heat.
4. Gradually have emotional impact just about growth into the bacon fusion until well combined. Return the chicken to the pan and increase the potatoes and thyme. Cook exceeding medium heat, stirring occasionally, for 3-4 minutes or until the fusion thickens and comes to the boil. disturb in the crème frâiche and mustard after that separate from heat. Set aside for 1 hour to cool slightly. Transfer to a bowl and cover far ahead plastic wrap. Place in the fridge for 2 hours to cool completely.
5. Preheat oven to 220°C/200°C adherent forced. Spoon the chicken devotion into a 2L (8 cup) square or rectangular ovenproof dish.
6. Cut each pastry sheet into 9 squares (you will compulsion 16, so reserve any relic leftover holdover pastry squares for the theater use) and brush in the declare of the egg yolk. Arrange pastry squares not far off from zenith peak of the chicken mixture, overlapping each square and the edges of the dish. Bake for 20-25 minutes or until puffed and golden. Sprinkle when extra thyme, season and serve.

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