This pie has become all the rage in my Kitchen Gadgetry with Feisty Tapas Facebook group. There’s even a thread about what to name it:

Lucy’s Lazy Chicken Pie? But Lucy isn’t lazy.

Lucy’s Easy Chicken Pie? But Lucy isn’t Easy!

You get the gist….

Lucy is, of course, our own Lucy Sparkle Mars. Lucy is absolutely lovely. I have had the pleasure of meeting her in person and I can’t wait to see her again! This is her pie invention and what a pie it is. It uses filo pastry, making for a lighter pie which is still as comforting as any pie. It’s beautiful with the filo pastry, a dish to quickly make when you have unexpected guests or when it’s just you for dinner and need leftovers for tomorrow. Anything goes with this one.

This pie uses a hob to oven frying pan. The Feisty Tapas crew, their fearless leader included, is a bit obsessed with the Tefal Ingenio pans as they have a handy detachable handle and can go straight from the hob to the oven, then you unclip the handle et voilà. Same to get it out, it has a tight grip so it’s great for clumsy people like me.

The Tefal Ingenio 26 cm frying pan is ideal for this pie (and the one I used).

If you don’t have a frying pan that can go in the oven, just make the mix in a normal frying pan and transfer to an oven dish.

**Update (22-10-2017): Lucy has now started her own website, Fresher Bites, where you will find easy recipes, super helpful videos. It’s designed for people starting to cook but I reckon pretty much everyone will find a few helpful hints there**

Ready for the recipe?

Lucy’s Easy Chicken Pie

Ingredients

– 2 chicken breasts, cubed
– 1 rasher of bacon (I must confess I used four), sliced
– Extra virgin olive oil or oil of your choice

– 1 medium onion
– 200 g mushrooms, quartered

– A glug of vermouth/marsala/dry white wine (I used dry white wine as it’s what I had)

– White sauce (which you can make in your Thermomix if you have one: 20 g plain flour, 20 g butter, 200 ml milk, 4 minutes, 90º, speed 4)

– 1 tablespoon of grain mustard
– 1 tablespoon of English mustard

– 3 sheets of filo pastry, scrunched-up (I actually used four, it was my first time…)
– Butter, melted

Method

1. Preheat oven on at 180º fan (200º if non-fan).

2. Brown the chicken with the bacon in a frying pan. Reserve.

3. In the same pan (no need to wash) fry the onion for a few minutes, then add the quartered mushrooms. Add the reserved chicken and bacon and the wine, let it bubble to evaporate.

4. Add the white sauce and the mustards, stir.

5. Remove handle if using Tefal Ingenio pans or move mix to oven dish if not using the pan in the oven. Top with 3 scrunched-up sheets of filo pastry, dabbed with melted butter and pop into the oven for 15 minutes. Check all pastry is browned, or turn and cook for another 5 minutes.

One of Jayson’s ready to go in the oven

As easy as that, and it looks very pretty. Unless you’re me and you forget to dab the filo pastry with butter in which case it may look more like this. Can you see the brush and butter in the background, I had to quickly dab it with it AFTER taking the pie out of the oven. If you’re as forgetful as me, do not worry it was still delicious.

This is the Tefal Ingenio pan set I have

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