Traditional chiken pie?!
Answers: i am wondering if anyone has a recipe for a hearty homemade chicken and vegatable pie that tastes as it should
This one is from one of my friends here on Yahoo! Answers. It is really to die for. It's not the simplest, but it's the best! Make sure you use the spices suggested at the bottom.
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!
You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change....
use campbells condensed chicken soup for the sauce
I use this one....quick & easy!
VEG - ALL CHICKEN POT PIE
2 cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. diced cooked chicken
1/2 c. milk
1/2 tsp. thyme
1/4 tsp. black pepper
2 (9") pie crusts (one for top)
1 egg, beaten, optional
Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.
It is like making a chicken soup (cut up chicken, skin off, carrots, celery, onion, parsley, pepper, bay leaf, poultry seasoning). But don't over cook it, because it will finish in the pie. Then you take the chicken off the bones, add flour to the stock to make it thick, pile the vegetables and chicken into a pie crust and bake it. I like to make rounds to place on the top because I like the way the sauce looks through.
Chicken Pot Pie
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 55 minutes
Yield: 4 individual pot pies
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed & sliced
4 fresh peeled potatoes, washed & cubed
3 ribs fresh celery, washed & sliced
1/2 fresh onion, chopped
1/2 can each corn & green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken & boil on stove for 1 hour. Remove chicken from pot & boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.
Cut up 3 cooked chicken breast or equivelent. Chop and fry avout 1/2 onion until softened. Par cook small chunks of carrot, broccoli and peas. Place all ingredients in a bowl and season with pepper. Add a tin of Campbell condensed chicken or mushroom soup and mix together.
I usually make shortcrust pastry using 12oz plain flour, pinch of salt, 3oz lard and 3oz of butter. Sift flour, add salt then rub the fat in. Add 6 tablespoon of v. cold water and combine using table knife. Lightly press together on floured surface then roll out. It makes enough pastry to top and bottom the dish.
Line the dish, fill with chicen mix, then top. Make some hole in top to let steam escape the cook in preheated oven, 200 celcius, for about 30 mins.
Chicken pie
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ?oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
no