Creamy Chicken Pie Food

CREAMY CHICKEN PIE RECIPE

Steps:

• Add the olive oil to your frying pan and heat over a medium heat.
• Add the chopped chicken pieces and cook for 4 - 5 minutes or until golden and almost cooked through.
• Add the crushed garlic, bacon and leek pieces and stir. Cook for a further 3 -4 minutes or until the leek has softened.
• Transfer the thickened cream to a jug and add the cornflour. Whisk though to incorporate.
• Add the cream to the frying pan along with the mustard and grated cheeses. Gently stir to combine and cook until the sauce has thickened to your liking. If you are finding the sauce runny, add an extra teaspoon of cornflour.
• Remove the frying pan from the heat and allow to cool slightly.

CHICKEN PIE RECIPE

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.

CREAMY CHICKEN AND HAM PIE

Steps:

• Chop the chicken and ham into small pieces and place in a pie dish. Then fry the mushrooms and onion together in a skillet in some butter and place aside in the pie dish.
• Melt the butter in a saucepan and sauté the garlic in it for about a minute. Then add the flour and slowly add the milk on a low heat, whisking to get rid of any lumps. Add the white wine and then bring to a simmer until the sauce thickens.
• Then add the hot chicken stock and simmer again until the sauce has thickened again. Season with salt and pepper to taste and add the leaves of the thyme and rosemary sprigs, nicely chopped. Then finally add the cream, stirring all the time and remove from the heat.
• Add the sauce to the pie dish, and stir it all up together, making sure everything is covered. You can keep this in the fridge until you are ready to eat.
• When you are ready to cook the pie, pre-heat the oven to 180C. Then roll out the puff pastry for the pastry lid, and place on top of the filling, with a few nice shapes of pastry if you so wish.
• Brush the top with milk and place in a middle shelf of the oven and cook for about 40 minutes or until piping hot and the pastry is browned.

CREAMY CHICKEN POTPIE

Steps:

• In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

CREAMY CHICKEN POT PIE

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

HAIRY BIKERS' CREAMY CHICKEN, HAM AND LEEK PIE

Steps:

• Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
• Melt 25g/1oz of the butter in a large, heavy-based saucepan over a low heat. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
• Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
• Season with salt and pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.
• Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in the oven to heat.
• For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/9oz pastry for the lid.
• Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
• Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken and ham into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
• Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
• Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes, or until the pie is golden brown all over and the filling is piping hot.

CREAMY CHICKEN PIE

Steps:

• cut the chicken breasts into bite sized pieces and fry them in a little oil until golden and sealed. Remove from pan and keep warm.
• Chop the onion finely and fry with a little more oil.
• chop the carrots and add to the onion along with the mushrooms which have been halved or quartered and return the chicken to the pan
• add the condensed soup along with the milk and stir until combined
• add the remaining vegetables, the tarragon, salt and pepper, cook for a minute of two and turn out into an oven proof dish. A dish about a dinner plate size that is quite deep is perfect. (I use a pyrex)
• Add the mash or pastry topping, adding the cheese to the top of the mash if required and bake in the oven at 190 degrees for about half an hour

CREAMY CHICKEN CURRY PIE

Steps:

• Saute onion & garlic until tender.
• Add frozen vegetables & saute for another 2 minutes.
• Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
• Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
• Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
• Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
• Serve with a nice side salad & chunky fries.

CREAMY CHICKEN POTPIES

Steps:

• Make crust: In food processor, combine flour, butter, Parmesan and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk; wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
• Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic; cook 1 minute.
• Add flour and cook, stirring continuously, 5 minutes. Add sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat; stir in chicken, peas and herbs. Season with salt and pepper to taste.
• Heat oven to 350°F. Grease 6 ramekins or one 9-by 13-inch baking dish with oil.
• On lightly floured surface, roll dough into 1/4-inch-thick rectangle about 15 inch- by 11 inch. If using individual ramekins, cut 6 circles 1 inch larger in circumference than ramekins.
• Transfer filling to baking dish(es), lay dough over filling and trim to 1/2 inch from edge of dish(es). Fold overhang under to create a lip and crimp as desired. Cut 1-inch slit in top crust (6 slits for large pie). Beat egg with 1 tablespoon water and brush over crust.
• Bake until crust is golden brown and filling is bubbling, about 1 hour for large pie, 45 minutes for small pies.

CREAMY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

CREAMY CHICKEN PIE

Steps:

• Preheat the oven to 200˚C/180˚C fan/ 392˚F
• Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
• Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
• Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
• Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
• To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
• Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
• Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
• Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
• Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
• Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
• If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
• Place in the oven and bake for 25-30 minutes until golden brown.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350°F.
• In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
• Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
• Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
• Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
• Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
• Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
• Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.

CHICKEN AND MUSHROOM PIE RECIPE

Steps:

• Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
• Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
• Stir in the chicken, simmer for 5 mins, add the cream and season.
• Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
• Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash and minted peas.

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS

Steps:

• Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
• In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
• Reduce the heat to low and bake off the pastry tops.
• For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
• To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425ºF, 12 minutes.

CREAMY CHICKEN POT PIE

Steps:

• Heat oven to 375°F.
• Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
• Separate dough into triangles; arrange in single layer over chicken mixture.
• Bake 16 to 18 min. or until golden brown.