Chicken Kiev Pie
Prep time: 1 hour
Cook time: 30
Overhaul your typical chicken pie recipe! This chicken Kiev pie is a mash up of two classics in one - a flavoursome combo of garlic chicken and a white wine pie... what's not to love?
What you’ll need
- A pie tin: MasterClass Crusty Bake Non-stick Fluted Round 30cm Quiche Tin
- A large frying pan: KitchenCraft Non-Stick Frying Pan Set in Gift Box, 28cm and 24cm Aluminium Frying Pans
- A rolling pin: KitchenCraft Beech Wood Solid 40cm Rolling Pin
For the filling:
- 6 Chicken thighs skinless and bone removed
- 2 tbsp Extra virgin olive oil
- Salt and pepper
- 4 Cloves garlic crushed
- 1 Handful flat parsley
- 200ml Dry white wine
- 180ml Double cream
- 2 tbsp Mini capers
- 1 tsp Dried oregano
- 1 tsp Dried tarragon
- 250g Plain flour
- 125g Butter or margarine
- 3 tbsp cold water
- 125g Pannco breadcrumbs
- 50g Parmesan cheese
Cut the chicken thighs into strips and place in a preheated large frying pan with a splash of olive oil.
Season with salt and pepper.
Cook the chicken until golden, then add the garlic and parsley.
Pour in the white and boil until it reduces by half.
Add the double cream and simmer for 10-15 minutes to allow the sauce to thicken and reduce.
Add the capers, oregano and tarragon.
Leave the mixture to cool while you make the pastry
Run the flour and butter together in a mixing bowl until you form a crumble texture.
Add the cold water a little at a time until you form a soft ball of dough.
Transfer the pastry to a clean worktop and knead for 30 minutes.
Leave the pastry to rest for 10 minutes before rolling out and lining a pie tin.
Spoon the chicken mixture into the lined pie tin.
In a separate bowl mix together the breadcrumbs and parmesan cheese with a tablespoon of olive oil, then scatter over the top of the chicken pie filling.
Trim the edges of the pastry and bake in a preheated oven 170c for 30 minutes or until the top is golden and the pastry is crisp.