After one of the worst weeks of all time, I felt I had earned some comfort food, so decided to cook a Chicken Pie. If I’m honest, this was mainly so I had an excuse to eat chips (ahhhh logic) which wasn't the best idea since on the weekend my suspicions were confirmed and my belly is in fact bigger than my pregnant friend's! Oh well, I didn't have a recipe yet, but Sian said she'd show me how to make it and then it became Sian and Jo's Chicken Pot Pie.
Sian hadn't watched me cook for some time (as she's become the international man of mystery of late) and was waxing lyrical about my skills! Apparently I'm a genius at cutting these days and have a great technique (“just please curl your fingers under!”).
Sian was telling me what to do, step by step, which resulted in me even having two pans going at once. I had no idea why I was doing what I was doing, but I was excited anyway! The searing of meat has always been a concept that goes way over my head (why would you cook something so it doesn't over cook?) but I did as I was told and followed her very patient instructions.
I felt like a bit of a pro tasting the mixture and adjusting it as I, aka Sian, saw fit. The whole experience was totally easy. We added a handful of grated cheese and a big chunk of cream at the last minute to thicken it up, and we couldn't have made a better decision. It turned from ‘ok’ to ‘yum!’ just like that!
I popped the pastry on the dish, cut up the leftover pastry so I could write Jo on top and it was good to go. It went on the top shelf of the oven with the chips underneath, no problem.
Problem! There was a hole in my pastry and the pie overflowed onto the chips. As a result they weren’t quite as crispy as I would have liked, but who doesn’t like a gravy soaked chip?
All in all, it was pretty easy and something I'll make again for sure.
Tips: make sure the pastry is sealed and have Sian on standby for recipe.
Music: Adele (Sian's choice).
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