Blackbird Pieor Chicken Leek And Potato Pie Food

BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!

Steps:

• Pre-heat oven to 200C/400°F.
• Grease and line a pie dish with baking paper.
• Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
• Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
• Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
• Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
• Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
• Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
• Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
• Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

CHICKEN & LEEK POT PIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
• Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
• Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

CHICKEN, LEEK AND SWEET POTATO ONE POT

Steps:

• Preheat the oven to hot (220 degrees C.).
• Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
• Remove browned chicken to a plate.
• Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
• Add the flour to the dish stirring until flour is cooked.
• Gradually add the stock, stirring until the sauce boils and thickens.
• Remove from the heat and return the chicken to the casserole dish.
• Add the sweet potato and half the thyme.
• Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
• Season and scatter with the remaining thyme.
• Serve with steamed rice.

LEEK AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly.
• Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
• Mix together the flour, salt, pepper and nutmeg.
• Grease a casserole dish.
• Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
• The top layer should be potatoes.
• Dot the top with butter, pour hot milk on top of the casserole.
• Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

BLACKBIRD PIE

Steps:

• Use the pre-made pie crust to line a 9-in pie pan.
• Place blueberries and peaches in a bowl and toss with lemon juice. Add sugar, tapioca and the 1/2 tsp cinnamon and mix lightly.
• Place above mixture into pie crust and sprinkle with cinnamon sugar as desired.
• Bake 35-40 minutes in a 425° oven.

CHICKEN AND POTATO PIE

Steps:

• sift together the flour and salt into a bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Gradually stir in enough of the cold water to make a pliable dough.
• Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
• Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
• Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
• Stir in the remaining ingredients.
• Preheat oven to 375*F.
• Grease a 9 inch pie tin.
• Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
• Spoon in the filling.
• Roll out the remaining pastry and use to make a lid.
• Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
• Cut two slits in the top to vent.
• Add decorative shapes made from the dough trimmings if you wish.
• Brush with milk and bake for 45 minutes.
• Serve with a selection of freshly cooked vegetables.

FOUR AND TWENTY BLACK BIRDS BAKED IN A PIE

Steps:

• While the broth cooks make the Recipe #300887 and chill after you shape into disks and wrap with plastic wrap.
• BROTH:.
• place drained and rinsed chicken in large pot and cover with chicken stock.
• Bring to a simmer, for two hours, adding stock as necessary. Remove chicken to a bowl and discard skin, bones, and anything you would not serve a king.
• Remove two cups of broth and stir in the Corn startch stirring well into the soup to thicken. When it has thickened enough for your taste, roll out and arrange bottom crust in 10" glass pie plate and brush with beaten egg white. Let dry a few minutes while you finish the filling.
• Ladle Black Birds (or chicken) and veggie filling into pie shell and pour thickened soup over all. Be sure to do this on a sheet pan to keep your oven clean. Put top crust on and crimp edges. Cut steam vents in the shape of crows feet around the center of the top crust.
• Beat yolk with a drop or two of cream and paint the top crust to give top crust a homey look.
• Bake at 400" for 50 - 60 minutes. Cover with foil last 15 minutes if it becomes too brown for you.
• Serve hot with a salad and the queen will think it is such a dainty dish.

CHICKEN, HAM, LEEK & ROAST POTATO PIE

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

LEEK AND POTATO PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
• Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
• Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.