Mamies Chicken Pie Food

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.

MAMIE'S CHICKEN STEW

Steps:

• In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
• Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
• Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

MAMIE'S CHICKEN PIE

Steps:

• Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
• Remove meat from bones, discarding skin and gristle.
• Strain stock and use for gravy.
• Gravy: Place stock in pan with milk.
• Thicken with flour which has been thinned with a little cold milk.
• Cook until it is as thick as heavy cream.
• Strain while boiling hot and pour over chopped chicken.
• (I have never had to strain it if you constantly stir it while thickening).
• Pie Crust: Mix all ingredients, adding egg and ice water last.
• Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
• Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
• Roll out top crust extra thick and cut to the size of the dish.
• Put on top of dish and seal edges.
• Cut small holes the size of a nickle on the top crust and use the holes to decorate.
• Brush melted butter over the top.
• Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
• (her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).

MAMA'S CHICKEN POT PIE

Steps:

• Preheat oven to 325 degrees.
• Fry the potatoes, carrots and onions in the butter.
• In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
• After the veggies are done, place them in the bowl and mix well with other ingredients.
• Pour into a deep casserole dish.
• Place a frozen pie shell on top of the dish and cut slits in the top of it.
• Place in the oven and bake for about 45 minutes.

MAMA'S CHICKEN PIE

Steps:

• 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
• 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
• 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
• 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
• 5. Place in a 400 degree oven for 25 minutes.
• 6. Remove and spoon the remaining chicken mixture over the top.
• 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
• 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

MINI CHICKEN PIES

Steps:

• Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
• Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
• Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.