Mrs Sweepy Posted December 4, 2008 Report Share Posted December 4, 2008 I fancy doing something different with the chicken. And as i have got the couple of breast out i thought i would make a chicken pie. Now i have struck most things in the pie crust. But chicken not one of them. So really all i want is a very basic recipe. To start off with. As i dont really want it to go Chicken breast up . As poor old Sweepy will have nothing for tea. Am going to cube the breasts Now what would be best to slimmer them in the saucepan or to pan fry them before i put then in the pastry case. If anyone can help please do or otherwise its boring plain old chicken for tea in the sweepy household(again) . xxxxxSuzy Quote Link to comment Share on other sites More sharing options...
new to the flock Posted December 4, 2008 Report Share Posted December 4, 2008 Suze, I usually brown the chicken off in a sauce pan with some some onions and garlic then I add it to some stock with my vegitables and then thicken it into a stew consistancy. Then it is into the pastry and onto the oven. NTTF Quote Link to comment Share on other sites More sharing options...
pavman Posted December 4, 2008 Report Share Posted December 4, 2008 oh happy daze, love a chicken pie Suze, for the best pie use an oven dish to bake with a nice puff pastry (ready made in tesco frozen section) brown off the mushrooms, onions in a little oil or butter add the chicken, at the same time cook a few veg (diced) like leeks carrots etc, add the veg to the meat and juces and stir in some single cream, now place the mix in an oven proof dish and roll out the pastry top, grease the top of the dish with butter and paste the pastry with a milk butter wash to make it look nice once you have nipped it into the sides/top of the dish (use finger and thumb) cook in the oven at 200 for about 40 mins or until pastry cooked, BE WARNED if you put the pastry under the mix it can go soggy thats why I use a pie dish.... nice glass of white wine.......enjoy Quote Link to comment Share on other sites More sharing options...
Beardo Posted December 4, 2008 Report Share Posted December 4, 2008 This is a great traditional chicken pie.... Chicken and mushroom pie Serves 3-4 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 2 tbsp olive oil 3 chicken breasts, skin and bone removed 150g/5½oz button mushrooms, quartered 1 small onion, chopped 1 garlic clove, finely chopped 50g/2oz butter 2 tbsp plain flour, plus extra for dusting 300ml/½ pint milk 200ml/7fl oz chicken stock freshly grated nutmeg, to taste freshly ground white pepper pinch salt small handful fresh parsley, chopped 500g/1lb 2oz ready-made short-crust pastry 1 free-range egg, beaten Method 1. Preheat the oven to 200C/400F/Gas 6. 2. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. 3. Add the mushrooms and continue to fry until the chicken is golden-brown. 4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms. 5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). 6. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. 7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. 8. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. 9. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 4, 2008 Report Share Posted December 4, 2008 Try this out - Cut a "pocket" into the thick side of the chicken breasts, stuff with soft cheese such as boursin or goats, then wrap with bacon and secure the bacon with either butchers string or cocktail sticks to keep the cheese in. Pan fry until the bacon is well done and then rest them in a warm oven for 10 minutes, while they are resting de-glaze the pan with a glass of white wine, chardonnay is good, and let it reduce then just before you`re ready to serve add some double cream and allow to come to a gentle boil. Take the breasts out (ooo-er) of the oven and add any juices that have escaped from them to the sauce, taste the sauce and add any seasoning it may need. That is what we are having tonight, except we are having pheasant Quote Link to comment Share on other sites More sharing options...
Mrs Sweepy Posted December 4, 2008 Author Report Share Posted December 4, 2008 Thank you, My little pie makers. Going though them all i think i got the bit of everything in my cupboards. So am going to chuck it all in and see what come out the other end. (It ok i got some fish for back up) . Henry I so want your babies. No actually i so what your cooking skills in my kitchen. Sweepys out beating today. So he should be bringing some birds home with him. It be nice to try something differant with them. Thank you xxxxSuzy Quote Link to comment Share on other sites More sharing options...
pavman Posted December 4, 2008 Report Share Posted December 4, 2008 Thank you, My little pie makers. Going though them all i think i got the bit of everything in my cupboards. So am going to chuck it all in and see what come out the other end. (It ok i got some fish for back up) . Henry I so want your babies. No actually i so what your cooking skills in my kitchen. Sweepys out beating today. So he should be bringing some birds home with him. It be nice to try something differant with them. Thank you xxxxSuzy Do i get 2nd place? Quote Link to comment Share on other sites More sharing options...
Axe Posted December 4, 2008 Report Share Posted December 4, 2008 Cheats method we use for left over Roast chicken in a pie, always goes down a treat. You'll obviously have to brown your meat first then brown chopped onion in a pan and add a tin of white wine in cream sauce. Stir through and add to pie dish, cover with puff pastry and cook through. Easy as. Nice pasta recipe I do for the wife when I do the same but replace the chicken with tiger prawns. Slice chicken into strips and gently brown with chopped shallot. Add chopped garlic, sliced sundried tomatoes and sliced chorizo and gently heat through. Add a large spoon of creme fraiche and fresh basil, stir through until creme is warmed through and starting to thicken. Add to bowl of tagliatelle etc and serve with toasted ciabatta and a glass of Pinot, cheers. Quote Link to comment Share on other sites More sharing options...
Nial Posted December 4, 2008 Report Share Posted December 4, 2008 No actually i so what your cooking skills in my kitchen. He should start a game cookery school, I'm sure a lot of us would like to see how it's done. I still don't fancy the sond of woodcock's innards though. Nial. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted December 5, 2008 Report Share Posted December 5, 2008 (edited) He should start a game cookery school, I'm sure a lot of us would like to see how it's done. I still don't fancy the sond of woodcock's innards though. Nial. i agree .... henry u need ur own website goin .. seems ur cooking has gotta a fan club on here lol ...... but dunno bout the duck brains either lol Edited December 5, 2008 by jinxy72 Quote Link to comment Share on other sites More sharing options...
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