Chicken Family friendly Main

Chicken and porcini pie with a polenta crust

Name: Chicken and porcini pie with a polenta crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 10g porcini mushrooms*; 60g butter; 1 tablespoon olive oil; 150g pancetta (or bacon), diced; 1 onion, chopped; 200g Swiss brown mushrooms, quartered; 1 tablespoon plain flour; 100ml chicken stock; 2 teaspoons chopped fresh thyme; 400g cooked chicken meat, chopped (barbecued chicken is fine, but remove the skin); 300ml thickened cream; 2 tablespoons chopped flat-leaf parsley; 500ml (2 cups) milk; 150g (1 cup) instant polenta; 1 cup grated parmesan cheese; 1 egg, beaten

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30m

45m

Chicken and porcini pie with a polenta crust

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Chicken pie is given a gourmet make-over with the addition of delicious porcini mushrooms and the crunchy polenta lid.

10g porcini mushrooms*
60g butter
1 tablespoon olive oil
150g pancetta (or bacon), diced
1 onion, chopped
200g Swiss brown mushrooms, quartered
1 tablespoon plain flour
100ml chicken stock
2 teaspoons chopped fresh thyme
400g cooked chicken meat, chopped (barbecued chicken is fine, but remove the skin)
300ml thickened cream
2 tablespoons chopped flat-leaf parsley
500ml (2 cups) milk
150g (1 cup) instant polenta
1 cup grated parmesan cheese
1 egg, beaten

Method

1.

Soak porcini mushrooms for 15 minutes in 1/2 cup boiling water.
2.

Heat 30g of the butter and the oil in a medium frying pan. Add the pancetta and onion and cook over medium-low heat for 5-6 minutes until just golden. Add the Swiss brown mushrooms and cook for a further 2 minutes. Add the flour and cook, stirring, for a further minute. Add the porcini and soaking liquid, the stock and thyme. Cook for 1-2 minutes. Add the chicken and cream and simmer for 1 minute, then season with salt and pepper and stir through the parsley. Pour the mixture into a large baking dish and set aside to cool.
3.

Preheat oven to 180°C.
4.

Meanwhile, place milk and 2 cups of water in a clean saucepan and bring to just below boiling point. Add polenta in a slow, steady stream. Reduce heat to medium-low and cook, stirring constantly, for 6-7 minutes until thick (it is ready when a spoon can stand upright). Stir through remaining butter and parmesan. Season with salt and pepper, then stir in the egg. Spread over chicken mixture, roughing with a fork. Bake for 20-25 minutes until golden.