This is a wonderful dish from Jamie Oliver. I missed seeing him when he was in Toronto (the city beside our small city of Pickering) a couple of weeks ago – I found out he would be here the night before and we couldn’t get a babysitter in such a short time. I didn’t really like the idea of going alone and leaving Belle to stay with Dylan. Anyway, I was disappointed to have missed him but there will be other opportunities, I hope!
You see, we do not have cable or satellite – lots of DVDs and videos but no television otherwise – so I can’t watch the Food Network or any of the cooking shows (unless I can get it on DVD). I gave up cable television about 20 years ago and have not missed it at all, except now that I love cooking I would like to see these cooking shows! When Belle and I first met, I said I really did not want to waste my time or life with TV and she agreed. It has been wonderful. I just wish there were more cooking videos/DVDs out there!
By the way, if someone out there is addicted to cooking shows and likes to tape/copy them and wants to send an occasional Care Package to a Canadian without cable television, please contact me and I will be more then happy to send you blank DVDs or tapes.
Now, back to this post. Belle just loves this Chicken Pot Pie and so do I. It is so easy to make but tastes like you slaved in the kitchen for days (you can always tell them you did and they would believe it!).
I made this two nights ago for Belle and I and then the next night was my dojo’s Adult Christmas Party and I was going to make Jamie Oliver’s “Hunter’s Lasagne” and Belle said why not make the Chicken Pot Pie instead, or both. Since I’m always up to a challenge, I made both after getting home from teaching classes and it was ready just as we left for the party. So, quite easy. And delicious! You couldn’t ask for more, could you? Recipe follows the pictures below!
Cooking up the chicken and vegetables
Thickening the sauce
The sausage balls
Ready to bake
Ready to eat!
Belle’s note: This is, indeed, my favorite chicken pot pie recipe. I think it’s the addition of the sausage balls that makes it so delicious. You know how lovely chicken smells sometimes when it’s baking? This pie tastes as good as it smells!
The following recipe is adapted from Jamie’s Dinners.
The Best Chicken and Sweet Leek Pie with Flaky Pastry
2 tbsp olive oil
2 tbsp butter
2 1/2 lbs free-range boneless & skinless chicken thighs, cut into bite size pieces
2 leeks, trimmed, washed and cut into 1/2″ pieces
3 carrots, peeled, quartered lengthwise and chopped (1/4″) (organic preferably)
3 stalks of celery, quartered lengthwise and then finely sliced (organic preferably)
Handful of fresh thyme
3-4 tbsp all purpose flour
1 cup dry white wine
1 1/4 cups milk
1 cup water
sea salt and freshly ground black pepper
1 lb hot Italian sausage (approx 3)
1-1/2 tbsp olive oil
1 lb package of all-butter puff pastry
1 free-range egg
- Preheat oven to 450 degree F.
- Heat the oil in a large, deep skillet over medium heat along with the butter.
- Add the chicken, leeks, carrots, celery and thyme and cook until the veggies are soft and the chicken is mostly cooked (about 30 minutes).
- Add the flour (2 tbsp to start) and turn the heat to high and cook for a couple of minutes.
- Add the wine, milk and water and season with salt and pepper.
- Cover with a lid and simmer for 30 minutes.Stirring occasionally.
- Remove the lid and continue to cook at medium heat until the liquid is thick -add the extra flour at this point if it is still very liquidy (is that a word?).
- Pour into a 9×13 (approx) baking dish ( A smaller dish would work better given the size of the puff pastry but this is what I had).
- Squeeze the meat out of the sausages and roll into small balls (agate size for those of you who ever played marbles).
- Brown the sausage balls in 1-1/2 tbsp olive oil in a large skillet. Place the sausage balls in the chicken mixture and mix together.
- Break the egg in a small bowl and whisk. Egg wash the rim of the baking dish.
- Drape the pastry over the baking dish, using a knife cut off the extra. Egg wash the top of the pastry.
- Place in the oven for 40 minutes.
- Serve and enjoy.