Chicken Pie For Three Food

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CHICKEN PIE



Chicken Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 19

6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Two 1-quart cartons chicken broth
3 chicken breasts
3 chicken thighs

Steps:

  • For serving: a peppery green salad with arugula and baby spinach
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around until the onions start to turn translucent, about 3 minutes. Add the wine and cook for another minute. Sprinkle over the flour and stir it in to incorporate. Cook for a minute or two, but do not let it brown. Add the broth and stir, working out any lumps. Lower the heat to medium and cook until it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook until heated through. Add the half-and-half, taste and adjust the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking dish.
  • Brush the edges of the dish with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Cook until the crust is golden brown, about 45 minutes.
  • You can also assemble the pie ahead of time. If you are making it ahead, allow the filling to cool, cover and place in the fridge. When you want to cook the pie, brush the edges of the dish with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F until the crust is golden brown, about 1 hour.
  • Serve the chicken pie with a peppery salad of arugula and baby spinach.
  • Pour the broth into a large pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer until the chicken is tender, about 45 minutes.
  • Remove the chicken from the pot and set it aside to cool briefly. Remove the skin and bones and shred the chicken.

EASY CHICKEN PIE



Easy chicken pie image

This one-pot chicken dish can also be adapted for a veggie option

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

1 onion, sliced
400g pack skinless chicken thighs, cut into chunks
1 tbsp vegetable oil
150ml chicken stock
325g can sweetcorn, drained
6 tbsp crème fraîche
handful parsley or basil leaves, chopped
750g potatoes, cut into chunks

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.

Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.93 milligram of sodium

CHICKEN PIE RECIPE



Chicken Pie Recipe image

This Chicken Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, extra veggies, creamy sauce and light fluffy pastry topping.

Provided by Sarah Barnes

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 tbsp Oil (See note 1.)
4 Chicken Breasts (About 650g)
200 g Smoked bacon (See note 2.)
1 Large onion (Peeled and chopped (See note 3))
3 Sticks Celery (Chopped (See note 3))
3 Carrots (Peeled and chopped (See note 3))
2 tsp Fresh thyme ((See note 4))
Salt and black pepper
75 g Plain flour
300 ml Chicken stock ((See note 5))
300 ml Milk ((See note 6))
320 g Puff pastry sheet ((See note 7))
1 Egg (Beaten)

Steps:

  • Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5 - 10 minutes until just starting to turn brown.
  • Add in the vegetables and cook for a further 5 minutes until they start to soften.
  • Add the flour and thyme and stir through everything, cook for 5 minutes.
  • Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
  • Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
  • Smooth the pastry over the top of the filling.
  • Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
  • When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Nutrition Facts : Calories 605 kcal, Carbohydrate 44 g, Protein 40 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 701 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

THE ULTIMATE MAKEOVER: CHICKEN PIE



The ultimate makeover: Chicken pie image

Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 14

450ml chicken stock, from a cube (I use Kallo, organic)
100ml white wine
2 garlic cloves, finely chopped
3 thyme sprigs
1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
225g carrots, cut into batons
4 skinless chicken breasts, 500g/1lb 2oz total weight
225g leeks, sliced
2 tbsp cornflour, mixed with 2 tbsp water
3 tbsp crème fraîche
1 heaped tsp Dijon mustard
1 heaped tbsp chopped flat-leaf or curly parsley
70g filo pastry (I used three 39 x 30cm sheets)
1 tbsp rapeseed oil

Steps:

  • Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins. Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.
  • Strain the stock into a jug - you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper. Heat oven to 200C/180C fan/gas 6.
  • Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.
  • Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn't lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Nutrition Facts : Calories 320 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.37 milligram of sodium

PROPER CHICKEN PIE



Proper chicken pie image

This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.

Provided by Jamie Oliver

Categories     Chicken     Pies & pastries     Winter warmers

Time 2h

Yield 12

Number Of Ingredients 22

1.5 kg whole free-range chicken
olive oil
150 g piece higher-welfare smoked pancetta
½ a bunch of fresh thyme, (15g)
1 leek
1 celery heart
1 onion
1 carrot
2 heaped tablespoons plain flour
250 ml dry cider
1 heaped teaspoon English mustard
1 litre organic chicken stock
500 g button mushrooms
2 tablespoons crème fraîche
1 large free-range egg
PASTRY
500 g plain flour
250 g cold butter
CABBAGE
2 hispi or sweetheart cabbage
1 heaped teaspoon English mustard
white pepper

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.

Nutrition Facts : Calories 529 calories, Fat 29 g fat, SaturatedFat 14.6 g saturated fat, Protein 25.1 g protein, Carbohydrate 43 g carbohydrate, Sugar 7.6 g sugar, Sodium 1.3 g salt, Fiber 5.9 g fibre

CHICKEN PIE



Chicken Pie image

A quick easy and delicious chicken and bacon pie with either short crust or puff pastry.

Provided by natashalouise

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
  • Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
  • Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
  • Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
  • Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
  • Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
  • Tip:
  • With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

CHICKEN PIE



Chicken Pie image

I've been making this recipe since I was first married over 27 years ago and it is still a family favorite. I made a turkey for our first Christmas and used this for the leftovers after seeing the recipe in a Campbell's soup ad. Now we actually prefer it made with chicken, so I almost always roast 3 birds at a time so there will be leftovers to make 2 pies. This is wonderful served with cranberry sauce and with leftover mashed potatoes and gravy. The preperation time doesn't include making your pie crust.

Provided by momaphet

Categories     Savory Pies

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 cup onion, chopped
1 cup frozen French style green bean
1 cup carrot, peeled and sliced
1/2-1 cup sliced celery (optional)
1 -2 teaspoon dried thyme
2 tablespoons butter
1/2 teaspoon pepper
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
2 cups chicken or 2 cups turkey, cooked and cubed, dusted with
2 tablespoons flour
1 (9 inch) double crust pie crusts, use your favorite recipe

Steps:

  • Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
  • In a large bowl stir together the cooked veggies and all the other ingriedients.
  • Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.

DELICIOUS CHICKEN POT PIE



Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories     Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

CHICKEN & LEEK PIE



Chicken & leek pie image

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Number Of Ingredients 18

1 ½kg whole corn-fed chicken
½ tsp peppercorns
2 bay leaves
3-4 thyme sprigs
1 onion, halved
1 celery stick
4 large or medium eggs
25g butter
2 tbsp olive oil
6 bacon rashers, cut into large pieces
2 leeks, thinly sliced
2 tbsp plain flour thinly sliced
2 tbsp grainy mustard
4 tbsp crème fraîche
4 tbsp chopped fresh parsley
squeeze of lemon juice
250g bought puff pastry or home-made rough puff
beaten egg, for glazing

Steps:

  • Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
  • Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
  • Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  • Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  • Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  • Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  • Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  • Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium

TRADITIONAL CHICKEN PIE



Traditional chicken pie image

A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade.

Provided by Elaine Wilson

Categories     Main course

Yield Serves 8

Number Of Ingredients 15

1 medium chicken
1 onion, peeled
6 cloves
1 carrot, peeled
2 bay leaves
1 chicken stock cube
6-8 peppercorns
450g/1lb plain flour
½ tsp salt or to taste
120g/4½oz butter, cold
120g/4½oz vegetable shortening, cold
1 free-range egg, beaten, for glazing
250ml/9fl oz whole milk
55g/2oz butter
55g/2oz plain flour

Steps:

  • Place the chicken in a large pan. Stud the onion with cloves and add it to the pan with the carrot, bay leaves, stock cube and peppercorns. Cover with cold water and bring to the boil, then reduce the heat and simmer until the chicken is cooked. This will take about 45 minutes-1¼ hours, depending on the size of the chicken.
  • Meanwhile, make the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and vegetable shortening and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in clingfilm or place in a plastic bag and chill for at least 30 minutes.
  • When the chicken is cooked, take the pan off the heat. Remove the chicken and place it on a plate. Put the pan back on the heat and reduce the cooking liquid to about 250ml/9fl oz. Strain the reduced liquid into a jug and leave to cool, then skim off the fat and discard it.
  • When the chicken is cool enough to handle, cut the meat into chunks and discard the skin and bones.
  • For the sauce, remove the cloves from the onion. Put the onion in a food processor with the reserved stock. Blend until smooth, then add the milk and set aside.
  • Melt the butter in a pan and stir in the flour. Gradually add the stock and milk, then bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes to cook out the taste of the flour. Season, to taste, with salt and freshly ground black pepper, then fold the meat gently into the sauce. Set the mixture aside to cool.
  • Preheat the oven to 220C/210C Fan/Gas 7. Roll out two-thirds of the pastry and use it to line a 20-25cm/8-10in pie plate and add the cooled chicken mix.
  • Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal.
  • Decorate the top of the pie with leaves made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.

CHICKEN CIDER PIE (ZWT THREE)



Chicken Cider Pie (Zwt Three) image

This is a substantial dinner pie. Great homey food. This is being posted for the British/Irish section of the tour.

Provided by JanetB-KY

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
2 medium onions (finely chopped)
2 lbs chicken breasts, cubed
3 large carrots, grated
2 teaspoons coriander, ground
1 teaspoon sage
2 1/2 tablespoons flour
2 cups cider
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and pepper
16 ounces mushrooms, sliced
1/4 cup half-and-half
2 medium pie crusts
1 medium egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 300 degrees.
  • Heat oil in a large saucepan.
  • Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
  • Gradually stir in flour and cook for 1 minute.
  • Slowly add cider, stirring constantly with a whisk to help prevent lumping.
  • Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
  • Add mushrooms and half and half; cook for 10 minutes.
  • Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
  • Make holes in the crust to allow steam to escape.
  • Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.

HOMELY CHICKEN PIE



Homely Chicken Pie image

All will be blown away with the home style flavours of this savory chicken pie. Add your favourite vegetables for a complete nutritious meal! For some reason it will not let me include the important step of 3 sheets of frozen short crust pastry in the ingredients, so I am adding a note here!

Provided by djmastermum

Categories     One Dish Meal

Time 1h25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

3 skinless chicken breasts
2 ounces butter
1 large onion, finely chopped
3 tablespoons plain flour
1/2 teaspoon dried thyme
1 1/2 cups chicken stock
1/2 cup cream
1 cup frozen peas
1 cup carrot
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk
1 tablespoon water

Steps:

  • Preheat oven to 200 C/400 F lijne base of a 25cm pie dish with 2 of the pastry sheets.
  • refrigerate for 30 minutes.
  • line with baking paper and fill with rice and blind bake for 10 minutes.
  • Place remaining pastry sheet on a lightly floured board, cut into 1/2 inch wide strips.
  • Meanwhile place chicken in a large saucepan; add water to cover, bring to boil 10 minutes or until cooked through.
  • drain and cool and shred chicken.
  • heat butter in frypan and add onion, cook 3 minutes stirring.
  • whisk in flour and thyme, cook stirring 3 minutes.
  • add stock and cream.
  • whisk until thickened, 3 - 4 minutes.
  • remove from the heat and stir in vegetables and shredded chicken, season.
  • spoon the filling into the prepared pasty shell.
  • arrange 6 pastry strips in the same direction onj top of the pie, twisting the pastry dough.
  • Arrange the remaining strips crosswise on the top.
  • fold the edges under and crimp to seal.
  • Beat egg yolk and water. Brush the pastry lightly with egg mixture.
  • Place pie on ojn a a baking sheet and cook until golden on top and bubbling inside, about 45 minutes.

Nutrition Facts : Calories 339.2, Fat 18.5, SaturatedFat 9.8, Cholesterol 147.4, Sodium 529.9, Carbohydrate 12.9, Fiber 2.1, Sugar 4, Protein 29.5

CHICKEN PIE FOR THREE



Chicken Pie for Three image

This is a not-too-difficult, very eye-pleasing recipe. I found this tasty recipe in a Taste of Home book and added my favorite pie crust recipe. Even my husband, who hates the store-bought variety of shepherd's pies, likes this! I have written detailed instructions for the simple crust; even if you are inexperienced you can do this!

Provided by J-Lynn

Categories     Savory Pies

Time 1h50m

Yield 3 serving(s)

Number Of Ingredients 15

1 cup flour
1/3 teaspoon salt
1/3 cup shortening
2 tablespoons ice water
2 small carrots, sliced
1 stalk celery, sliced
1/4 cup chopped onion
1 medium potato, cubed
1 cup water
1/2 cup peas
1 cup cooked chicken piece
11 ounces cream of chicken soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley

Steps:

  • First make the pie crust: Sift together flour and salt, then cut in shortening until evenly blended.
  • Sprinkle in ice water, mixing with a fork until dough is moistened.
  • Form into a ball, wrap with plastic, and refrigerate for 1 hour.
  • Turn a 1 1/2 quart round deep baking dish upside down on a piece of wax paper and trace the outline with a marker (You will use this as an outline later).
  • For the filling: cook the carrots, celery, onion, and potato in water in a saucepan until tender- about 13 minutes.
  • Drain, then stir in remaining ingredients- you may add any other herbs here to your taste.
  • Spray the 1 1/2 quart baking dish with olive oil, then pour in the chicken mixture.
  • Flatten your dough ball a bit, then place between two sheets of wax paper- one with your tracing of the dish on it.
  • With a rolling pin, roll out the dough into a flat circle just a bit larger than your tracing (Be sure to use strokes in every direction, so that you have an even circle).
  • If the wax paper is sliding around, put a few drops of water underneath the bottom one to stick it to the counter.
  • When you have the right size, carefully peel off the top sheet of paper, and trim the dough to make a neat circle.
  • Pick up the pie crust on the bottom piece of wax paper, and center it on top of your chicken mixture.
  • Slowly peel off the paper.
  • Press the crust gently down against the filling around the sides, then use your fingers or a fork to seal the edges to the sides of the dish.
  • If you have extra dough from trimming, roll out and cut into a shape to decorate the top of your pie!
  • Cut slits in the crust to vent.
  • Bake at 350 degrees for 50 minutes.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 22

One 2- to 3-pound chicken fryer, cut up
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves

Steps:

  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

CHICKEN PIE



Chicken Pie image

Provided by Trisha Yearwood

Time 55m

Yield 6 servings

Number Of Ingredients 7

1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1 cup buttermilk, well shaken

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.

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