Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Chicken Pie. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Chicken Pie Recipe. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. One of our most popular and top-rated meals of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and whatever vegetables your family loves.
You can cook Chicken Pie using 23 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chicken Pie
You need 1 of pastry for double crust pie (see recipe).
Prepare of Alternatively, buy 2 premade puff-crust doughs.
It’s 1 of whole chicken.
Take 1/2 of onion chopped.
It’s 1/2 of onion whole.
Take 1 of large stem celery chopped.
Make ready 1 of small stem celery (whole, with leaves).
Take 1 of leek, white part only, sliced.
Prepare 240 gr of mushrooms (chopped in quarters).
Prepare 10 of calamata olives (pitted and halfed).
Take 3 tablespoons of flour.
Make ready of salt.
Make ready of pepper.
Prepare 1 of egg white.
You need 1 can of green peas.
Prepare 1/3 of carrot, whole.
Make ready 2/3 of carrot, chopped.
You need 2 cloves of garlic.
It’s of olive oil.
Take of oregano.
It’s 20 g. of butter.
It’s 80-100 gr of bacon, chopped finely.
Take 2 of lt. boiling water.
Place potatoes and carrots in a large saucepan; add water to cover.A delicious chicken pie made from scratch with carrots, peas and celery.This meal is made with slow-simmered chicken to make it extra tender, as well as potatoes, peas, carrots, celery, and onions all combined in a creamy sauce and topped with a flaky pastry crust.This Chicken Pie recipe has everything you need in a creamy chicken pie.
Chicken Pie instructions
Cut chicken into pieces. Heat oil in a large pot, stirfry 1/2 whole onion, 1/3 whole carrot, celery stem and garlic cloves together with chicken backbone, breast and thighs and interiors if available (reserve drumsticks and wings for a different dish); flip once or twice until browned. Add salt, pepper, oregano, leek leaves and boiling water (2 lt.). Boil for 1/2 hour medium high heat, covered, then let simmer for additional 15m-30m. Reserve chicken and strain stock, discard veggies..
While chicken is cooking, make dough according to recipe. Divide dough in 2 and reserve each ball in plastic film, room temperature..
When you are done with the dough, add oil to a pan and stirfry chopped onion, carrot, leek and celery. Reseve. Stirfry bacon (optional) and mushrooms. Reserve together with the rest of the veggies..
When the chicken has cooled down, remove meat from bones and cut in bite size pieces (size to taste). Be sure to prevent bone or cartilage to mix with the meat. Discard bones..
Heat butter in a pan, add flour and stir until browned. Slowly add broth to create a gravy-like consistency. Add reserved stirfried veggies, add chicken meat, add green peas, add olives. Here's where you can be creative and add/remove/replace any of the ingredients (but if you remove the chicken, it's not a chicken pie anymore 😁)..
Add stock and make it slightly more liquid that the consistency you want inside the chicken pie. Season to taste and let simmer for 5 to 10 minutes or until you reach the consistency you desire. Turn oven on and preheat @ 200C..
Roll half of the dough and lay it in the pan, covering the edges and leaving excess to fold the dough (use ~1 to 2 inches high pie pan). Roll top dough to make sure it covers the pan. (There should be some excess dough that you can use for decoration or some extra biscuits). Fill the bottom dough with the mix in the pan, making sure it does not overflow..
Cover with top dough, cut excess dough off and stick edges together and roll them in. Use part (or all) of the excess dough to add ornaments to the dough..
Brush eggwhite on top of dough and make small wholes evenly to let steam escape..
Bake in oven for 20-30 mins, until top crust is cooked and browned. Let rest for 5-10 mins before serving..
In a large food processor, pulse flour, baking powder, and salt until combined.The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry.It was perfectly moist without being runny, and the pie shells were.
Moist, tasty, home cooked chicken, added vegetables and a light chicken pie sauce made with the chicken stock.Add in some crispy bacon and delicious shortcrust pastry and this easy chicken pie recipe is a winner!This chicken pot pie recipe is also known as "Mrs.Hering's Chicken Pot Pie" in the Marshall Field's Cookbook, from the famed Chicago Marshall Fields department store.Chicken pie filling can be frozen for up to three months.
