Budget Wise Chicken Pie Food

CHICKEN PIE - CHEAP AND CHEERFUL

Steps:

• This pie does not have a lining of pastry only a lid on the top.
• Skin the Chicken and take out any bone - this should leave you with at least 500 grams of meat. cut into chunks.
• Dice the Carrots, celery and Onions. Crush garlic into the onion.
• Flour the diced chicken and seal half in a skillet with a small amount of oil pan until it changes color, repeat until all the chicken has been done. place in a bowl.
• Add some oil into your skillet or non stick frying pan, and slowly sauté the onions, garlic, carrot and the celery for at least 5 minutes.
• Add the Stock Cubes, seasoning and hot water, bring to the boil, and simmer for 10 minutes. Add the chicken to the vegetables and simmer for a further 15 minutes. a few shakes of Cayenne pepper does bring the flavor out - use sparingly.
• Add The frozen peas and parsley, and stir. the filling should not need thickening.
• Place in a pie dish and roll out the pastry and place on top.
• Cook in a Hot oven for approx 30 minutes.
• You can make a smaller pie and freeze the other half of the filling.
• Serve with Garlic mashed potatoes and a vegetable of your choice.

EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 350F / 180C.
• Unroll 1 pie crust into a pie dish and trim the crust if needed.
• In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine.
• Slowly add in the broth until you have a whipping cream-like consistency. (You may not need the full cup of broth.)
• Pour the chicken mixture into the prepared pie crust shell and sprinkle with cheese if using.
• Top with the remaining pie crust. Trim and seal edges and cut a few slits in the top pie dough to allow the steam to vent while cooking.
• Bake for 20 minutes, loosely covered with tin foil until the inside is hot and bubbly.
• Remove tin foil and bake for another 10-15 minutes until the crust is golden brown.

EASY CHICKEN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
• Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

BUDGET-WISE CHICKEN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
• Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
• Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

NEXT LEVEL CHICKEN PIE

Steps:

• Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
• To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
• Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.