Chicken pie with pancetta and double puff pastry
A simple yet elegant chicken pie with organic chicken and pancetta, wrapped in two layers of puff pastry and served on a bed of romaine lettuce.
What you need
How Maurice does it
- 1
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
- 2
Add diced pancetta and chicken to the pan. Cook until browned and cooked through, stirring occasionally.
- 3
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux.
- 4
Gradually whisk in chicken broth and white wine until smooth. Continue stirring until sauce thickens.
- 5
Pour the sauce into the pan with the chicken and pancetta. Stir to combine.
- 6
Squeeze lemon juice into the mixture and pour in cream. Stir well and simmer for a few minutes.
- 7
Preheat oven to 200°C (400°F). Cut circles from puff pastry sheets. Brush with egg yolk and bake for about 10 minutes until risen and golden.
- 8
Arrange romaine lettuce leaves on a plate. Spoon the creamy chicken and pancetta mixture over the lettuce.
- 9
Top with two baked puff pastry circles and serve.
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