Chicken and leek on a whole new level. Try this and there's no looking back ;-)
chicken, cauliflower and white truffle pot pie
You will need an 18x24cm rectangular enamel pie dish
500g chicken thigh (boneless), cubed
2 tbsp olive oil
1 leek, white section only, finely sliced
150g bacon rashers, chopped
6 sprigs thyme, leaves picked
1 tbsp plain flour
250ml chicken stock
100g cauliflower florets, lightly steamed
2 tbsp thickened cream
1 tsp white truffle oil
1 sheet shortcrust pastry (I used Carême Sour Cream Shortcrust Pastry)
1 egg, lightly whisked
Sea salt and freshly cracked black pepper
Preheat a fan-forced oven to 180ºC.
Lay pastry on a flat surface. Place pie tin, upside-down, on top of the pastry and use the edge of the tin as a guide to carefully cut a piece of pastry to fit on top of the pie. Set aside.
Heat 1 tbsp oil in a large frypan over high heat. Add chicken pieces and cook for 2-3 mins until browned. Remove from pan, reduce heat to low. Add butter and remaining oil then add leek and bacon and fry for 3-4 mins or until leek is soft. Whisk in 1 tbsp flour then when combined add stock and verjuice and stir to combine. Allow to simmer for 3-4 mins or until mixture has thickened. Remove from heat, stir in chicken pieces, cauliflower florets, cream and truffle oil. Season to taste with salt and pepper then spoon mixture into pie dish.
Top filling with the pre-cut piece of pastry, use a fork to press the edges down. Brush the top with the whisked egg, then pop into the oven and bake for 20 mins. Allow to sit for 5 mins at room temperature before serving.