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Chicken Kiev Pie


I love a chicken Kiev and I love pie, so for this recipe I have combined them both to create a killer pie recipe. It’s so delicious, it’s dangerous! You have been warned!




6 Chicken thighs, skinless and bone removed 2 tbsp Extra virgin olive oil
Salt and pepper
4 Cloves garlic, crushed

1 Handful flat parsley
1 tsp Dried taragon or 1 tbsp of fresh 200ml Dry white wine
180ml Double cream
2 tbsp Mini capers
1 tsp Dried oregano

For the pastry

250g Plain flour
125g Butter or margarine 3 tbsp cold water

125g Panko breadcrumbs 50g Parmesan cheese


Here’s how:


Cut the chicken thighs into strips and place in a pre heated large frying pan with a splash of olive oil.
Season with salt and pepper.
Cook the chicken until golden, then add the garlic and parsley.

Pour in the white wine and boil until it reduces by half.
Add the double cream and simmer for 10-15 minutes to allow the sauce to thicken and reduce.
Add the capers, dried oregano and tarragon.
Leave the mixture to cool while you make the pastry
Rub the flour and butter together in a mixing bowl until you form a crumble texture. Add the cold water a little at a time until you form a soft ball of dough.

Transfer the pastry to a clean work top and knead for 30 seconds.
Leave the pastry to rest for 10 minutes before rolling out and lining a pie tin. Spoon the chicken mixture onto the pastry.
In a separate bowl mix together the breadcrumbs and parmesan cheese with a tablespoon of olive oil, then scatter over the top of the chicken pie filling.
Trim the edges of the pastry and bake in a pre heated oven at 170c for 30 minutes or until the top goes golden and the pastry is crisp.


Try a chilled Chablis or a white Rioja with this recipe


Recipe by Peter Sidwell

Chicken Kiev Pie

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