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Lindsay Lohan's chicken pot pie
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Total Time:
2 hours 20 minutes
Delicious chicken pie upgraded with sage and veal meatballs for a nostalgic touch. A must-try comforting and flavorful crowd-pleaser.
Ingredients:
  • 2 onions
  • 2 carrots
  • 2 small potatoes
  • 2 medium leeks
  • olive oil
  • 300 g free-range chicken thighs skin off, bone out
  • 300 g skinless boneless free-range chicken breast
  • 4 rashers of higher-welfare smoked streaky bacon
  • 1 knob of unsalted butter
  • 50 g plain flour
  • 700 ml quality organic chicken stock
  • 2 teaspoons English mustard
  • 1 heaped tablespoon creme fraiche
  • ½ a bunch of fresh woody herbs, such as thyme, bay, rosemary (15g)
  • 300 g higher-welfare minced veal (20% fat)
  • white pepper
  • 3 sprigs of fresh sage
  • 300 g minced higher-welfare veal (20% fat)
  • 1 large free-range egg
  • 300 g plain flour plus extra for dusting
  • 100 g shredded suet
  • 100 g unsalted butter (cold)
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Chop onions, carrots, and potatoes to specified sizes. Slice leeks. Chop bacon. Cut chicken into 3cm chunks. Tie herb sprigs into a bouquet garni. Heat oil in a pan, cook chicken and bacon till golden. Add onions, carrots, potatoes, leeks, cook for 15 minutes. Add butter, flour, gradually pour in chicken stock, add mustard, creme fraiche, and bouquet garni. Season with white pepper, cook for 10 minutes. Make pastry by rubbing butter into flour, add suet, salt, and water, form a dough, chill. For meatballs, mix sage and veal, form into balls, cook till golden. Place filling in a pie dish, top with meatballs. Roll out pastry, place over the dish, trim and seal. Brush with egg wash, bake for 50 minutes. Let it stand for 10 minutes before serving with greens.

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