The Ultimate Mob Chicken Pie For British Pie Week

As a fully fledged nation of pie lovers, there’s no better time to celebrate the much loved classic. So it’s time to dust off the apron and get out the rolling pins just in time for British Pie Week.

Whether you prefer a much loved classic such as a beef, ale and mushroom pie or prefer something a bit out there, it’s time to get your pastry fix sorted with social media star and avid foodie Ben Lebus’ foolproof Mob Chicken Pie. Go on, try it for yourself…

The Almighty Mob Chicken Pie

The king of pies. The tarragon makes it. Mandatory dollop of mustard. You have to give this one a go.

SERVES 4

YOU’LL NEED…

  • 750g boneless, skinless chicken thighs
  • 2 leeks
  • 1 brown onion
  • 1 x 200g pack of smoked bacon rashers
  • Fresh tarragon
  • Plain (all-purpose) flour
  • 560ml whole milk
  • 1 x pack of puff pastry
  • 1 egg yolk
  • Dijon mustard
  • Salt and pepper
  • Olive oil

HERE’S HOW…

  1. Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Dice up the boneless chicken thighs into chunks. Brown them off in a large frying pan (skillet) with some olive oil. Remove the chicken from the pan and set aside. Don’t wash up the pan yet.
  3. Finely slice the leeks, a brown onion and smoked bacon.
  4. Add the bacon to the chicken pan, and fry until crispy.
  5. Deglaze the pan with a splash of water, and then add the leeks and onion.
  6. Fry until soft, adding a splash of water if the vegetables start catching on the pan.
  7. Once soft, reintroduce the chicken (again). Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of plain flour. Mix it in, making sure the flour is absorbed by the mixture.
  8. Pour in the whole milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, stir in 1 teaspoon of Dijon mustard and then remove the pan from the heat.
  9. Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with beaten egg yolk. Add a sprinkle of salt, and then place in the hot oven for 30 minutes, or until the pastry is puffed up and golden.
  10. Slice your pie up, and serve with a big dollop of Dijon mustard. Enjoy!THE ALMIGHTY MOB CHICKEN PIE

Recipe taken from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus (@mobkitchen @PavilionBooks ).
Image credit to HaaralaHamilton (@liznmax)

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