Proper Chicken Pie Recipes

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

PROPER CHICKEN PIE

Steps:

• Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
• Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
• Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
• Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
• Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces - you will need ⅓ for the lid and ⅔ for the base - flatten with your hands and chill until needed.
• Finely slice the mushrooms and set aside.
• Transfer the chicken to a plate and shred the meat (discard the carcass).
• Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
• Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
• Preheat the oven to 190°C/375°F/gas 5.
• Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish - allow an overhang. Press firmly into the edges and up the sides of the dish.
• Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
• Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
• Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

CHICKEN POT PIE DOMES RECIPE BY TASTY

Steps:

• Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
• Transfer the chicken to a medium bowl and return the pan to the stove.
• Reduce the heat to medium and melt the butter in the pan.
• Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
• Sprinkle in the flour, stirring well so there are no lumps.
• Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
• Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
• Stir in the frozen peas and reserved chicken.
• Season with salt and pepper, then pour in the heavy cream.
• Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
• Preheat the oven to 375°F (190°C)
• Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
• Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
• Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
• Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
• Fill the bowl with ¼ of the chicken mixture.
• Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
• Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
• Repeat with the remaining pie crusts to make 3 more bowls.
• Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
• Bake for about 45 minutes, until the tops are a deep golden brown.
• Let cool until the bowls are cool enough to handle.
• To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
• Enjoy!