Bloem’s Golden Chicken Pie
There’s something deeply comforting about a homemade chicken pie – rich, fragrant and made to gather people around the table. Created by Carla Burger from Bloem Restaurant, this recipe layers slow-roasted chicken with leeks, mushrooms and a velvety mustard-infused sauce, all wrapped in a delicate hot water pastry. Honest, hearty cooking with a touch of refinement, best enjoyed alongside a glass of Paul Clüver wine.
Pairing: Paul Clüver Estate Chardonnay
Hot Water Pastry Recipe:
Ingredients:
- 280g Self- rising flour
- 2ml Salt
- 100g Butter
- 100ml Boiling water
Method:
- Sieve flour and salt together
- Mix butter and boiling water until butter is melted
- Mix wet and dry ingredients until soft pastry
- Cover with plastic and rest for 1 h in fridge
Chicken Pie Filling Recipe
Ingredients:
Chicken filling:
- 1x Whole chicken
- 1 x Lemon
- 3 x Cloves garlic
- 1 spring Rosemary
- 1 x Onions
- 300g Leeks
- 1 x punnet Mushrooms
- 2 tablespoons Smooth mustard
- 100g Parsley
Chicken velouté:
- Stock vegetables
- 30g butter
- 30g flour
Method:
- Roast chicken in the oven with lemon, garlic and rosemary stuffed.
- Roast until golden, when cooled pick the meat
- Keep the bones and make a chicken stock with the stock vegetables
- Fine chop onions and leek, sweat off in a pan with bay leaves and thyme until golden add in sliced mushrooms and sweat until golden.
- Add the chicken and ½ tsp grounded cloves, to the vegetables and set aside
- Make a velouté with the chicken stock, melt the butter and mix in the flour. Slowly mix in 800ml chicken stock and cook until thick.
- Mix velouté, mustard and chicken mixture, season with salt and pepper and add chopped parsley