I don’t do rabbit food. Want to know why? I’m not a rabbit! Watching what you eat should not be a punishment so fuel your body with food you enjoy and that can be tailored to be healthy. I love this chicken pie recipe. It feels like a real treat and no one needs to know that it’s not so naughty.
8 x skinless and boneless chicken thighs
2 x bay leaves
2 x teaspoons of dried thyme
2 x celery sticks
3 x leeks
3 x carrots
1 litre of chicken stock
6 x rashers of bacon (with fat removed or you can buy ‘skinny’ bacon which are the medallions
4 x tablespoons quark
1 x teaspoon cornflour
1 x teaspoon of mustard powder
1 x sheet of lighter puff pastry from Sainsbury’s
1 x egg
Put the chicken thighs, bay leaves, one of the teaspoons of dried thyme, 1 x chopped leek, 3 x chopped carrots, 2 x sticks chopped celery into a saucepan and cover with the chicken stock. Put on a medium heat and cover. Allow to simmer for 20-25 minutes or until the chicken is cooked.
Keep the remaining stock but remove the chicken and put on a plate, discarding the vegetables. Once the chicken has cooled cut up into bite size pieces.
Thinly slice the remaining leeks and the bacon and fry with a few pumps of fry light until the bacon has browned and the leeks have slightly softened.
Put the remaining stock on the hob and allow to simmer until the liquid has reduced to approximately 400ml. Add the chicken, leeks and bacon and allow to simmer for a further 15 minutes.
Whilst the stock is simmering, roll out the sheet of lighter puff pastry and cut into shapes. I personally like to cut mine into a heart shape with a cookie cutter. Place onto a baking tray, score the pastry and wash over the pastry using a brush with the beaten egg. Bake in the over at 200 fan for 15 minutes.
With the pastry in the over, mix together a little water with the cornflour and mustard powder to get a paste. Add to the pie mixture and stir until the mixture thickens. Once the pastry is cooked your pie is ready to be served. I recommend serving with some steamed vegetables.