CHICKEN, LEEK & PARSLEY PIE
This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 2h30m
Yield 2 adults & 4 kids
Number Of Ingredients 11
Steps:
- Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.
- Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug - any extra you can cool and freeze for another time.
- Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.
- Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.
- Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.
Nutrition Facts : Calories 401 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium
CHICKEN, LEEK AND PARSLEY PIE
Make and share this Chicken, Leek and Parsley Pie recipe from Food.com.
Provided by utahmomtotwo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
- Cut 1/4 cup margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Cover with plastic wrap and chill for 30-40 minutes.
- Fry the leeks in margarine until soft. Stir in cheeses and parsley.
- Layer chicken and leek mixture in 9x11 inch pan.
- Mix mustard, flour, milk, salt and pepper; pour over pie.
- Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.
Nutrition Facts : Calories 239.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 50.3, Sodium 251.5, Carbohydrate 24, Fiber 1.7, Sugar 2.2, Protein 21
PARSLEY CHICKEN PIE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Remove skin and visible fat from chicken pieces. Mince parsley in a food processor. Dice ham or bacon.
- Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably. Place the minced parsley in the bottom. It should fill the terrine to the depth of about an inch. Strew the ham or bacon pieces over the parsley.
- Place the chicken pieces on top of the ham. Sprinkle onion, tarragon and other seasonings over the chicken. (Add salt only if desired; the stock may be very salty when it has been reduced.)
- Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
- While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor. If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out. Roll out the pastry in a shape and size to fit the top of the terrine.
- Add reduced the stock and cream to the chicken mixture. Place the pastry over the top, trimming the edges to fit. Make a few gashes in the top of the pastry.
- Beat the last egg with a little water, and paint the surface of the pastry crust. If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
- Place the pie in the oven, and bake for approximately 1 hour. During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust. Serve immediately when done.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 30 grams, Carbohydrate 45 grams, Fat 62 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 1038 milligrams, Sugar 3 grams, TransFat 1 gram
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
CHICKEN PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf and herb bouquet. Simmer in water to cover for 30 minutes, skimming off any foam. Season with salt and pepper and cook for a further 15 minutes. Cool and reserve the stock. Remove the meat from the bones.
- Meanwhile, cook the onions and carrots in water to cover until barely tender. Drain and set aside.
- Preheat oven to 400 degrees.
- In a small saucepan, melt the butter and add the flour. Cook, stirring, for two minutes without browning. Add two cups chicken stock and bring to boil. Turn down heat and simmer until thick (about 10 minutes). Season to taste with salt and pepper.
- Place the chicken pieces and strips of tongue in a deep pie dish. Halve the onions and carrots. Place a pie funnel in the center of the dish to prevent the pastry from sagging in the middle. pour in the sauce.
- Roll out the pastry and cover the pie dish. Seal down the edges and decorate the center with pastry leaves. Make a few slits in the lid with a knife so that the steam can escape while the pie cooks. Brush the lid with beaten egg. Bake for 15 minutes, then turn down heat and bake for 15 to 20 minutes at 350 degrees.
PARSLEY BUTTER SEASONED CHICKEN
Australians love a 'barbie' and I love to find any excuse to cook outside in the summer. This is a yummy barbecue recipe that tastes delicious with a tossed green salad.
Provided by Emma
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated grill. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 676.1 calories, Carbohydrate 13.1 g, Cholesterol 232.5 mg, Fat 52.1 g, Fiber 1.5 g, Protein 37.5 g, SaturatedFat 24.4 g, Sodium 500.2 mg, Sugar 1.4 g
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