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Chicken, pancetta and thyme pies
Chicken, pancetta and thyme pies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious individual chicken pies with crispy pancetta and aromatic thyme - a guaranteed hit with the whole family!
Ingredients:
  • 1.8-2 kg whole chicken
  • 36.40 gm olive oil
  • 50g butter
  • 1 leek, finely sliced
  • 1 onion, finely sliced
  • 80g thick cut pancetta, diced
  • 3 cloves garlic, minced
  • 82.50 ml flour
  • 510.00 gm chicken style liquid stock
  • 250.00 gm Crème Fraîche
  • 20.00 ml fresh thyme leaves
  • Sea salt
  • Freshly ground black pepper
  • 8 sheets puff pastry, defrosted
  • 1 egg, beaten
Instructions:
  • After poaching or roasting the chicken, shred the meat once it has cooled down to handle and set it aside.
  • Preheat the oven to 220C (200C fan-forced). In a large pot, heat oil and butter until sizzling. Add leek, onion, pancetta, and garlic, and sauté until onions are soft. Stir in flour and cook for 2-3 minutes. Pour in chicken stock, stirring well, and simmer for 3-4 minutes. Remove from heat and mix in chicken, crème fraîche, and thyme. Season to taste, cool, then refrigerate until ready to assemble pies.
  • Cut pastry into rounds to line 8 pie tins, press in, and fill with chicken mixture. Top with smaller pastry rounds, seal edges, brush with egg, and bake until golden and puffed, 15-18 minutes.

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