Description

Tender British diced chicken and Eat Curious Dehydrated Pieces are simmered in a creamy white sauce with onions, leeks, and mushrooms. The pie is then finished with beautifully crisp puff pastry to create this comforting dish. This hybrid pie is not only delicious but also has a lower carbon impact than one made with 100% chicken, making it a real crowd-pleaser for both foodies and carbon-conscious consumers.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

Hydrate Eat Curious Dehydrated Pieces using 1 part Pieces: 3 parts cold water (or stock): For this recipe, add 300g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add 900g water or stock and stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid but do not squeeze the product.

Make the pie filling:

1. Cook vegetables: Melt fat in a large pan. Sweat onions and leeks for 8-10 minutes. Add mushrooms and cook until moisture reduces.

2. Cook chicken: Add chicken and cook until just opaque.

3. Make the white sauce (roux method): Sprinkle flour directly over the chicken and vegetables. Stir to coat and cook out for 2-3 minutes. Gradually add milk, stirring continuously, until a smooth sauce forms. Combine vegetable stock with small amount of boiling water to form a paste and add to the sauce.

4. Add Eat Curious Pieces (once hydrated): Fold in the pre‑hydrated Eat Curious pieces and herbs.

5. Final simmer: Simmer gently for 10-12 minutes . Adjust seasoning.

6. Assemble and bake pie: Transfer filling to dishes or gastronorm. Allow steam to settle for 5-10 minutes. Add puff pastry and bake at 190°C for 30-35 minutes until golden and piping hot.