Can you tell me how to make a chicken pie filling?!
Can you tell me how to make a chicken pie filling?
I am an average cook, and always willing to try new ideas. What I am after is a nice filling for a chicken pie. I love some of the ones in the shops, and don't know how to make it.
I will use chicken pieces, chopped from a chicken breast or two. There will be a few veges, such as peas and grated carrot. But, what about the liquidy gravy? Ideally it will be fairly thick.
There are some delicious chicken pies, but the gravy part eludes me. Please, any ideas anyone? The simpler, the better - unless extra effort is really worth it.
Answers:
This is what my family likes. Apparently you already have a pie crust recipe you want to use, and are just looking for a filling? The tarragon and the tiny amount of wine vinegar really help give the sauce in this recipe flavor. So here goes:
--2 large chicken breasts, 4 large chicken thighs, or a combination (the filling will have more flavor if you use some dark thigh meat)
--2 tablespoons butter
--1 large carrot, diced
--1 medium potato, peeled and diced
--1 small onion, diced (or else use 1 medium leek, trimmed and well washed, sliced about 1/3 inch thick)
--3 tablespoons flour
--1 1/2 cups chicken broth
--2/3 cup light cream ("half-and-half")
--1/2 teaspoon dried thyme, or the leaves from 2 large sprigs of thyme
--1 cup frozen tiny peas
--1/4 cup chopped fresh parsley
--2 tablespoons chopped fresh tarragon
--salt and freshly ground pepper to taste
--2 to 3 teaspoons white wine vinegar (or tarragon vinegar if you have any)
Place the chicken meat (I usually use boneless and skinless because it takes less time, but you don't have to) in a large deep skillet that has a lid. Either cover it (just barely) with water, or use the chicken broth that's called for later in the recipe, then strain it and "recycle" it for the sauce--that way not a drop of flavor goes to waste.
Season the chicken with salt and pepper. Bring the broth or water to a simmer. Then cover the pan, reduce the heat so the surface bubbles gently, and cook for between 12 nd 20 minutes (thighs will take longer to cook than breasts). As each piece of chicken finishes cooking, remove it to a plate with tongs. Set aside until cool enough to handle. (If you cooked the chicken in broth, strain and measure the broth.)
When chicken is cool enough, cut it into bite-sized cubes. If you're not assembling the pie right away, cover the chicken and put it in the fridge until ready to use.
Wipe out the skillet. Melt the butter in it until foamy. Add the carrot and potato first, because they take longest to cook. Cook them over low heat for about 10 minutes, then add the onion or leek. Cook another 5 minutes, or until the onion/leek is translucent. Sprinkle the flour over; cook and stir 2 minutes. (The flour is the thickener in this sauce. If you want it thicker still, add a little bit more.)
Stir in the broth and the light cream. Bring to boil; reduce heat and stir until thick, about 3 minutes. Stir in the peas, the parsley and the tarragon. Stir just until heated and well-combined, a minute or so. Remove from heat. Season to taste with salt and pepper, and stir in the vinegar. Spoon into your pie plate or baking dish. Top with the crust and bake.
The crust recipe I use has a bit of cornmeal and some herbs in it for extra flavor. Whether you choose my answer or not, you're welcome to that recipe if you want it; just email me back. Happy pie-making!--Leslie
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!
chicken pieces-cooked
mixed vegies
3 tablespoons chicken stock to 1 litre water
handful of cheese.
4 tablespoon butter/marg
2 tablespoons flour
make flour/butter mix until mixed add stock,until thick,add chicken and vegiesand cheese.
Hi, I have made a medium size chicken pie for dinner before. I used chicken thighs'and boil the thighs and cut them up in small pieces and boiled 4 potatoes and cut in small pieces, and sliced up baby carrots,and a small can of peas. Them for the sauce or gravy i use 1 can of campbell soup cream of mushroom and 1
can of campbells cream of celery. It does't really sound that good but it really is. Don't add water to either of the cans of soup.Just pour in over everything and bake at 425 degrees for about 40-45 minutes or until a light or golden brown. It is very good let me know how you like it if you try it.
poppy1