kevin ashton

Great Recipes That Work--Lord Stechfords Chicken Pie Kevin Ashton 1991



Posted: Monday, March 02, 2009

by
wannabetvchef

Lord Stechford\'s Chicken Piesmall

When I had my own restaurant in the USA,it also had an "English Pub" at the front that was popular with the locals. My idea was that the pub part of the business would help support the restaurant on quieter days.

I served hot & cold food in the pub and this Chicken Pie topped with mashed potatoes instead of pastry became a popular dish. In trying to think of a name for the pie that would clearly tell the customers it was different, I remembered a running joke I had with my dad. When ever the prodigal son(me) would return home needing some kind of favour (as must young adults do) he would jokingly refer to me as "Lord Stechford" since at that time the family home was in Stechford. When rewriting this recipe for the Mercury several years ago I wondered whether I should change the name? should it be more serious?, but then thinking of all the good memories of my dad I just couldn't.

*you will need a 2-3 " deep casserole or pie dish that's oval and about 9 1/2 x 7 inches.
700 grams (1 lb 10 oz) 1" diced raw chicken
2 Medium sized leeks 1/4" diced and well washed
100 grams of chestnut mushrooms cut in quarters
2 medium sized carrots peeled & cut into 1/4" size dice
375ml Strong Chicken stock
60 grams (2oz) Plain flour
60 grams butter
125ml whipping cream
1 sprig of thyme

1.) Melt 60gr (2 oz) butter then add the chicken, leeks & mushroom.
2.) Cook the chicken mix for 10-15 minutes on a moderate gas stirring from time to time then remove from the heat.
3.) Add the thyme and carrots to the stock and simmer until the carrot is tender then add the carrots to the chicken mix.
4.) Melt 60gr butter and add the flour stirring well, cook on a low heat for 5 minutes stirring constantly.
5.) Gradually stir in the hot stock, one ladle at a time, keep stirring the sauce.
6.) Once all the stock is incorporated, simmer the sauce for about 35 minutes stirring occasionally.
7.) Stir in the cream and cook for another 3-4 minutes.
8.) Put the the chicken mix into the pie dish the strain enough of the sauce to cover it but do not swamp it,then let it cool completely.

Garlic Mash Topping
1.5 lb Maris Piper or White potatoes
60 gram (2 oz) grated Parmesan cheese
4 cloves of Garlic
60 grams butter
1.) Peel the potatoes and cut them into equal size pieces. Place in a saucepan and cover with cold
water together with 4 peeled cloves of garlic.
2.) Bring the water to the boil then season them with salt & pepper, then simmer don't boil.
3.) When the potatoes are tender, drain them well, then mash them.
4.) Wait until the mash its smooth, before adding the butter, then check the seasoning.
5.) Use either a piping bag or a dessertspoon to put the mashed potato onto the pie.
6.) If you used a spoon and not a piping bag then make a pattern with a fork.
7.) Sprinkle with the grated Parmesan cheese. and put in the oven
8.) Preheat oven gas mark 6 (200 C) and cook for 15-20 minutes or until golden brown.

Chef's Tips
A probe thermometer is handy to ensure the centre of the pie reaches 75 C.
Allowing the chicken mix to chill and set before putting on the mashed potatoes will help give the pie a more professional look. I personally like to use a food mill/mouli to mash the potatoes to an effortless smooth mix. Ideally to create strong flavoured chicken stock, start with twice the amount of stock and reduce down to 375ml.