Chicken Pie with Carrots, Peas & Sweetcorn in a Creamy White Wine Brandy Sauce
Savor Chicken Pie with carrots, peas, and sweetcorn in a creamy white wine brandy sauce—a comforting, flavorful, and hearty dish.
- 600g/1.5lb Boneless Chicken Thighs (cut into bite size pieces)
- 4 Tbsp Butter
- 1 Small Onion (finely chopped)
- 2 Cloves Garlic (crushed)
- Small Tin 200g/7oz Sweetcorn
- 2-3 Carrots (sliced)
- ¾ Cup Frozen Peas (defrosted)
- ¼ Cup Dry White Wine
- 2 Tbsp Brandy
- ½ Cup Elmlea Double Cream (Heavy Cream)
- 1½ Cups Chicken Stock
- 2 Tsp Whole Grain Mustard
- ½ Tsp Dried Thyme
- Salt & pepper
- 500g/1.2lb Plain Flour
- 230g/8oz Salted Butter
- Ice cold water to bind the dough
Sift the plain flour into a bowl of a stand mixer or food processor. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.
Gradually add the cold water until the mixture comes together and forms a dough.
Tip the mixture onto a surface and gently bring it together with your hands, then shape it into a disc. Wrap in clingfilm and chill for 30 minutes.
Season the chicken with salt and pepper and brown in a pan with a little butter and olive oil. Remove and set aside.
To the same pan melt 2 tablespoons butter. Add the onions and garlic, and cook until softened. Add the carrots and corn and cook for a further 2 minutes.
Add the wine and brandy and simmer until the pan is almost dry.
Add the remaining 2 tablespoon butter. When it is melted add the flour, then the cream and stock and simmer until thickened.
Remove from heat, stir in the chicken pieces, defrosted peas, mustard and thyme and season to taste with salt/pepper.
Leave the filling to cool completely before adding to your prepared pie dish.
Brush the top of pastry with egg wash and bake in oven 180C/350F until pastry is cooked and golden.
Enjoy!