Deep Dish Chicken Pie Recipe



Deep Dish Chicken Pie Recipes

Ingredients :

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

600g (1.25 lb) chicken thigh fillets, chopped

2 large carrots, chopped

2 large parsnips, chopped

1 large potato, chopped

2 bay leaves

2 celery sticks, thinly sliced

1/4 cup (30g / 1 oz) plain flour

1.25 cups (315ml / 10 fl oz) milk

1/2 cup (125ml / 4 fl oz) chicken stock

1 egg yolk, beaten

3 sheets frozen butterpuff pastry, thawed - Butterpuff pastry will produce the best result for this pie. If you can't find butterpuff pastry, buy plain puff pastry and brush it with melted butter. The pastry sheets will take 5-10 minutes to defrost at room temperature. Baking the pie in a springform pan ensures a crisp, firm, golden-brown pastry shell that is easily removed.

Method :

Heat the oil in a large deep frying pan over medium heat. Cook the onion and garlic for 3 minutes, or until the onion is soft. Add the chopped chicken and cook for 10 minutes, or until golden brown, turning regularly. Add the chopped carrot, parsnip, potato, bay leaves and celery with 1/4 cup (60ml / 2 fl oz) water, and mix well. Cook the mixture over low heat, covered, for 10 minutes, or until the carrot, parsnip and potato are just tender.

Stir in the flour and cook for 2 minutes. Remove from the heat and add the milk and stock, stirring constantly until the mixture is blended and smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Transfer to a large bowl, cover and refrigerate until the chicken mixture is completely cold. Grease the base and side of a deep 20cm (8 inch) springform tin. Using 1 sheet of the pastry, cut a circle to fit the base of the tin. Press it gently into the tin. Cut the second sheet of pastry into 3 strips and press each strips around the side of the tin, pressing the edges together gently with your fingertips. (Make sure the pastry is well sealed or the filling will leak.) Refrigerate the lined tin for 20 minutes.

Preheat the oven to moderately hot 200C (400F / Gas 6). Spoon the cold filling into the pastry case and smooth over the top with the back of the spoon. Using the last sheet of pastry, cut a circle 2cm (3/4 inch) larger than the tin, gently place it over the pie and trim away the excess pastry. Pinch the edges together firmly to seal. Cut a 2cm (3/4 inch) hole in the centre of the pastry. Decorate the top of the pie with shapes cut out from the excess pastry. Brush the top of the pie with the beaten egg yolk. Bake the pie for 35 minutes, or until it is crisp and golden. Leave in the tin for 10 minutes before removing and cutting into wedges.

Serves 6


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