This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Mix well, then spoon into a pie dish and leave until completely cool. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. This is my pastry-topped version tribute to that dish. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Remove from the heat and set aside with the chicken and mushrooms. This one is no exception, My chicken and mu. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. It will also use up ham, gravy and a little sherry. 5. Simmer for 12-15 minutes, until the sweet potato is tender. Chicken pie filling can be frozen for up to three months. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Fold down the top third and fold up the top third as if folding a letter. Slowly add 1/4 cup milk while stirring. Youll be glad of all that leftover turkey when you taste this delicious pie! 1. Brush the edge of each filled pastry case with a little beaten egg. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. A roux is used as the basis of many sauces, that need thickening. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. In a large saucepan, heat the olive oil over a medium heat. Traditionally a roux is equal parts butter to flour. Add mushrooms to a large bowl. 7. Brush the tops with the remaining beaten egg. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. STEP 3. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. When the dough begins to stick together use your hands to gently knead it into a ball. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. 4. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. Remove the pastry from the refrigerator. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. It will make a beautiful oven-to-table presentation too! Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. Place in oven at 180C and roast until soft and caramelised. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Shred the chicken meat off the chicken. 2. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Using the 8.5cm cutter, cut out 12 pastry lids. Set aside to cool. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Taste for seasoning. Cook the onions in the bacon fat until tender and fragrant. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Re-roll any trimmings and make decorations. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. Add the mushrooms and continue to fry until the chicken is golden-brown. Remove the lid and increase the heat. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Rub in the 65g chilled butter. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Allow to simmer. Cut a 2cm strip of pastry. Tip onto a plate lined with kitchen paper. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Sautee until golden brown and they release their juices. Bring to the boil, then turn right down low. (You may not need to use all the water.) This is my creamy Chicken & Mushroom Pie with Puff Pastry. When the crme fraiche is fully stirred in, turn the heat off. Method. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). This will assure the best results! Remove the chicken and mushrooms from the pan and set aside. Then pop onto a baking tray and bake for 30 minutes until golden brown. Method Preheat the oven to 200C/400F/Gas 6. 2. 4. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Grate 60g of frozen butter over the bottom two thirds of the dough. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Place the flour, butter and salt in a food processor. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Add the pancetta lardons and toss them to coat them in the oil and juices. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Melt butter in a frying pan over medium heat. Set aside. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Your email address will not be published. Roll out the pastry on a lightly floured surface to about 5mm thick. Shaun Rankins cooking exudes effortless self-confidence. For the filling cut all the chicken into 1.5cm chunks. Otherwise, the sauce will bubble up and spill out over the pastry. Once the chicken filling has cooled spoon the mixture into the pie dish. Season and stir gently to mix then pop into individual pie dishes. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Finally, add the tarragon and cream. Season to taste with a little white pepper and salt. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. 7. 3. Then score the panels, you'll have 3 sections. Gradually add enough water to form a dough. Increase the heat a little and cook, stirring until it has lost its raw look. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. As the bacon crips up, it will release the fat. To make it even mor. Add flour and stir until chicken is coated in flour. 1. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the spinach, parsley, salt and pepper . Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. 16 best Sunday roasts for Easter weekend. 3. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Pie has to be one of the best all time comfort foods! 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