Do you have the recipe for chicken pie?!
Do you have the recipe for chicken pie?
Answers:
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.
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.
MMMM---DELICIOUS! Well worth its effort!
ngredients
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.
Try the following
Oriental chicken pie
6 fresh or dried shiitake mushrooms
? roasted or poached chicken
4 shallots, or 1 small onion
2 tbsp vegetable oil
1 tbsp plain flour
110ml/4fl oz chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoi sin or plum sauce
2 tbsp coriander leaves
500g/1lb 2oz packet frozen puff pastry
1 egg, yolk only, beaten with
1 tbsp milk
110g/4oz mange tout, julienned
Method
1. Soak the dried mushrooms in hot water for 30 minutes.
2. Heat the oven to 200C/400F/Gas 6.
3. Shred the meat from the chicken and finely chop.
4. Finely slice the shallots or onion. Drain the dried mushrooms, trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
5. Heat the oil, and cook the shallots gently until soft. Sprinkle with the flour, and cook, stirring constantly, for 2 minutes, then gradually add the chicken stock, stirring.
6. Add the mushrooms and soy sauce, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander leaves, and leave to cool.
7. Thaw the pastry, roll out, and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares, top with the remaining squares, and press down around the filling. Place a large glass or small Chinese bowl over the top, and trim into a circle.
8. Brush with egg yolk, cut a small slash in the top, and bake for 20 minutes or until golden.
9. Serve with julienned mange tout on the side.
or
500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch thyme
1 splash white wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish
For the bechamel sauce
300ml milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper
Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.
2. Meanwhile, make the bechamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.
3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.
4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.
5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.
6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.
7. Place the chicken mixture in the pastry-lined pie case and pour over the béchamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.
8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serve
Chicken Pie Recipe
A golden shortcrust and puff pastry case encloses tender pieces of chicken in a creamy bacon and wine sauce. We used 3 single-serve pie tins that measured 7.5cm across the bottom and about 12cm across the top.
Makes 3 individual pies.
1 tablespoon oil
400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks
100g shortcut bacon, finely diced
1 medium leek, chopped finely
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon plain flour
1/3 cup chicken stock
1/3 cup white wine
1/3 cup cream
Salt and pepper, to taste
1/4 teaspoon nutmeg
1/3 cup (20g) grated tasty cheese
1-2 sheets frozen puff pastry, thawed
2-3 sheets frozen shortcrust pastry, thawed
Heat oil in heavy based saucepan or frying pan over medium-high heat. Cook chicken, stirring for a few minutes, until lightly browned and almost cooked through. If necessary, cook the chicken in a couple of batches to avoid overcrowding the pan. Remove chicken from saucepan and set aside.
Reduce heat to medium-low, add bacon, leek and garlic to saucepan and cook, stirring, until leek has softened and bacon is cooked. Set mixture aside with chicken.
Add butter to saucepan and allow to melt. Add flour and cook, stirring, for 1 minute. Add stock, wine and cream, stirring continuously. Increase heat and bring mixture to boil. Reduce heat and simmer for two minutes. Stir in salt, pepper and nutmeg, then remove from heat.
Add chicken, bacon, leek, garlic and cheese to saucepan. Stir to combine then set aside to cool for 10 minutes.
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Grease 3 non-stick individual pie tins.
Invert pie tins on puff pastry and cut around tins to form the lids of the pies. Set lids aside. Line pie tins with shortcrust pastry.
Divide cooled chicken mixture between pastry bases.
Brush edges of pastry with water and cover pies with puff pastry rounds. Press edges of shortcrust and puff pastry together with a fork.
Cut a small slit in the top of each pie with a sharp knife.
Bake pies for about 25-30 minutes, until golden brown.