Anna Søgaard's Chicken Pot Pie
Ingredients
- 5 boneless skinless chicken thighs
- 500g chicken fat or lard
- 200g streaky bacon, chopped
- 2 shallots, chopped
- 4 garlic cloves, finely diced
- 200ml dry white wine
- 6 sprigs picked fresh thyme
- 2L dark chicken stock
- Pre-rolled puff pastry
- Egg yolk, for egg wash
- Salt, to taste
Method
- Cover the chicken in fat or lard and cook covered in a 150°C oven for around 2 hours. The meat should shred without effort.
- In the cast iron pan, starting with a cold pan, cook the bacon until crispy, then set aside.
- Sauté the shallots and garlic in the bacon fat without allowing them to colour.
- Deglaze with the wine and reduce by half. Add the shredded chicken back in, along with the thyme.
- Add the chicken stock and cook down until unctuous but still saucy.
- Cool the pan completely, then cover with puff pastry, crimping the sides to adhere to the pan.
- Brush with egg yolk and cut a slit in the centre of the pastry lid.
- Bake at 185°C until golden.