Recipe: Yummy Chicken Pie

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Chicken Pie. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Chicken Pie Recipes Looking for chicken pie recipes? Stir in flour, salt and pepper until well blended.

Chicken Pie In a large food processor, pulse flour, baking powder, and salt until combined. This Chicken Pie recipe has everything you need in a creamy chicken pie. Moist, tasty, home cooked chicken, added vegetables and a light chicken pie sauce made with the chicken stock. You can cook Chicken Pie using 23 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken Pie

  1. You need 1 of pastry for double crust pie (see recipe).
  2. You need of Alternatively, buy 2 premade puff-crust doughs.
  3. You need 1 of whole chicken.
  4. It's 1/2 of onion chopped.
  5. Prepare 1/2 of onion whole.
  6. Prepare 1 of large stem celery chopped.
  7. Prepare 1 of small stem celery (whole, with leaves).
  8. You need 1 of leek, white part only, sliced.
  9. Prepare 240 gr of mushrooms (chopped in quarters).
  10. It's 10 of calamata olives (pitted and halfed).
  11. It's 3 tablespoons of flour.
  12. Prepare of salt.
  13. You need of pepper.
  14. You need 1 of egg white.
  15. It's 1 can of green peas.
  16. You need 1/3 of carrot, whole.
  17. Prepare 2/3 of carrot, chopped.
  18. Prepare 2 cloves of garlic.
  19. Prepare of olive oil.
  20. You need of oregano.
  21. Prepare 20 g. of butter.
  22. It's 80-100 gr of bacon, chopped finely.
  23. It's 2 of lt. boiling water.

Add in some crispy bacon and delicious shortcrust pastry and this easy chicken pie recipe is a winner! Place potatoes and carrots in a large saucepan; add water to cover. In a saucepan, combine chicken, carrots, peas, and celery. Remove from heat, drain and set aside.

Chicken Pie step by step

  1. Cut chicken into pieces. Heat oil in a large pot, stirfry 1/2 whole onion, 1/3 whole carrot, celery stem and garlic cloves together with chicken backbone, breast and thighs and interiors if available (reserve drumsticks and wings for a different dish); flip once or twice until browned. Add salt, pepper, oregano, leek leaves and boiling water (2 lt.). Boil for 1/2 hour medium high heat, covered, then let simmer for additional 15m-30m. Reserve chicken and strain stock, discard veggies..
  2. While chicken is cooking, make dough according to recipe. Divide dough in 2 and reserve each ball in plastic film, room temperature..
  3. When you are done with the dough, add oil to a pan and stirfry chopped onion, carrot, leek and celery. Reseve. Stirfry bacon (optional) and mushrooms. Reserve together with the rest of the veggies..
  4. When the chicken has cooled down, remove meat from bones and cut in bite size pieces (size to taste). Be sure to prevent bone or cartilage to mix with the meat. Discard bones..
  5. Heat butter in a pan, add flour and stir until browned. Slowly add broth to create a gravy-like consistency. Add reserved stirfried veggies, add chicken meat, add green peas, add olives. Here's where you can be creative and add/remove/replace any of the ingredients (but if you remove the chicken, it's not a chicken pie anymore 😁)..
  6. Add stock and make it slightly more liquid that the consistency you want inside the chicken pie. Season to taste and let simmer for 5 to 10 minutes or until you reach the consistency you desire. Turn oven on and preheat @ 200C..
  7. Roll half of the dough and lay it in the pan, covering the edges and leaving excess to fold the dough (use ~1 to 2 inches high pie pan). Roll top dough to make sure it covers the pan. (There should be some excess dough that you can use for decoration or some extra biscuits). Fill the bottom dough with the mix in the pan, making sure it does not overflow..
  8. Cover with top dough, cut excess dough off and stick edges together and roll them in. Use part (or all) of the excess dough to add ornaments to the dough..
  9. Brush eggwhite on top of dough and make small wholes evenly to let steam escape..
  10. Bake in oven for 20-30 mins, until top crust is cooked and browned. Let rest for 5-10 mins before serving..

When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into. So while fellow uni students were living on instant ramen and cheap sausages, I was making. This simple recipe gives rise to a golden, cakelike crust that won rave reviews at the tasting table. Try replacing a portion of the chicken with an equal amount of frozen, thawed vegetables, or stir a cup of shredded cheese into the soup mixture. We especially enjoyed the pie with broccoli and Cheddar cheese.