We Needed To attract Attention To Recipes For Chicken.So Did You.
Actually I can believe it, I’m a bit nervous to share it as I like it so much. It’s one of those recipes the place the leftovers are every bit pretty much as good as the primary time round. A slice of cold leftover Chicken Pie lurking is the is the last word fridge discover. I actually hope you make it and find it irresistible as a lot as I do. It appears like sending a child off into the massive unhealthy world.
It was a Jamie Olive Chicken Pie recipe that reignited my love of the dish about 10 years in the past and I’ve been making my version this fashion ever since.
How do you make a Chicken Pie?
Start with an entire free range hen and boil it till totally cooked. You could also roast it in the event you desire, but I find this gives probably the most moist and delicious chicken.
Honestly? It looks a bit unappealing because it cooks, however when you get previous that that is a superb approach to make use of each a part of the chicken in your Chicken Pie and make your individual scrumptious chicken inventory. This shredded rooster is the bottom for your Chicken Pie.
Next I fry off carrots, celery and onions with some garlic. I do a big order from Ocado each month and stock the freezer up ready for this high shortcut. It’s these luggage of frozen Soffrito combine (onions, celery and carrots - chopped into small cubes) from Waitrose. I'm slightly obsessed by this shortcut and am using it in SO many recipes in the meanwhile.
Next add some flour, seasoning, and the inventory you created from cooking your entire chicken in water. Bubble away for some time and cool earlier than encasing in pastry. Your Chicken Pie is ready to be baked.
How do you make Shredded Chicken?
By cooking a whole free vary hen in boiling water, I really suppose you may take advantage of tasty and moist cooked hen meat, good for shredding or rooster chunks. Taking the meat from the bones isn’t the best job on the planet, I can be sincere, but so value it and so tasty.
I wish to take all of the meat off and then minimize with a knife into huge chunks. If you need extra of a shredded chicken texture, just use forks to tug the meat apart relatively than a knife.
How do you put together a Chicken Pie?
Once you’re made your hen pie filling, grease a pie dish and lay in your first sheet of pastry.
Add your cold filling (be certain it’s chilly or virtually chilly in order that it doesn’t make the pastry soggy) and your second sheet of pastry as a topping. Brush with an egg wash. Crimp the edges to seal them with a fork, add decorations for those who fancy and pierce a few holes in the highest to let out the steam.
I like this Pyrex glass pie plate and use it for just about every pie I ever make, amongst other issues.
The pie dish is available from Amazon and such a superb buy for £6.50, if feels super sturdy and makes each pie look a little bit bit prettier, as well as being the right depth for pie dreams to return true.
Can I exploit shortcrust pastry for a Chicken Pie?
Yes. Shortcrust Pastry Chicken Pie tends to have extra crunch than a Puff Pastry Chicken Pie.
I actually like that texture distinction. Make sure you cook the pastry till properly and really crunchy - no soggy bottoms here please! It’s additionally nonetheless buttery with out being at greasy.
Tips for making this Easy Chicken Pie recipe:
- Top Chicken Pie baking tip arising.. - On that topic, if the pie crust is cooking before the inside of the pie, cowl the top in tin foil and scale back the oven temperature slightly to 200C.
- Like within the Jamie Oliver Chicken Pie recipe, I take advantage of ready made pastry. It’s a great purchase and I take advantage of it for heaps of kitchen jobs (it helps cook The perfect roast meats). As you warm up your oven, put a baking tray in to heat up, then when you set your pie in the oven, sit the dish on high of the new baking tray. - Because I am a food nerd (true story) I take advantage of a meals thermometer to examine the temperature inside the pie because it cooks. It takes the guess work out of burned pastry vs chilly filling. I used these little leaf cutters, obtainable on Amazon: Leaf Plunger Cutters. I exploit this one: Food Thermometer about £12 on Amazon. I’m not even going to apologise, I do know it’s a cheat, but I’d moderately spend time cooking the yummy shredded rooster filling properly for better outcomes. - I like to chop out some nifty little pastry decorations for the highest of my Chicken Pie. I find that this really helps to cook the bottom of the Chicken Pie and cease a soggy backside. I tend to use this pack from Ocado which comes with a useful two sheets of pastry in: Frozen Shortcrust Pastry Sheets. This time I’ve made leaves with the offcuts. They're really easy to make use of and I am all the time so happy to find them within the kitchen drawer just after i need them.
Fancy another straightforward hen recipes? How about my Easy Chicken Curry or One Pan Chicken Pesto Bake?
Hope you enjoy this recipe as a lot as we do. Please rate the recipe and go away me a comment below when you do. I’d love to know the way you got on and what you considered it if you happen to make this Easy Chicken Pie recipe.
Also, if you fancy showing me a photograph by tagging me on Instagram (@tamingtwins) I Like to see your creations.
Tips on how to make the simple Chicken Pie Recipe:
Chicken Pie Recipe
This Chicken Pie recipe has everything you need in a creamy hen pie. Add in some crispy bacon and scrumptious shortcrust pastry and this straightforward chicken pie recipe is a winner! Moist, tasty, home cooked hen, added vegetables and a mild chicken pie sauce made with the chicken inventory.
For the shredded hen
- 1.5 kg Free vary entire rooster
- 300 g Celery
- 1 Large onion
- 15 g Fresh thyme
- Salt and black pepper
For the pie filling
- 250 g Pancetta cubes
- 1 Large onion
- 200 g Celery Trimmed and chopped
- 200 g Carrots Peeled and chopped
- 3 Cloves Garlic Peeled and crushed
- seventy five g Plain flour
- 15 g Fresh thyme Leaves only, picked from the stalks
- 100 ml Single cream Optional
- Salt and black pepper
For the pie
- 430 g Shortcrust pastry sheets
- 1 Egg Beaten
Pop your rooster, celery, onion (cut in half, no must peel), thyme, salt and pepper into a big saucepan and add water to come back about two thirds of the best way up the hen. Bring to the boil.
Continue to simmer for about 90 minutes (or the identical cooking time as quoted on the chicken) with a lid on. When cool, chop or shred into massive chunks. When cooked, take away the hen from the inventory and permit to cool.
Drain the stock, discard the bits of celery, onion and herbs and reserve the stock.
Meanwhile, fry off the pancetta in a large saucepan (it should not need any oil because the fats from it will render down). Because it begins to turn crisp add the onions, celery, carrots and garlic. Cook for five - 10 minutes till softened.
Add the flour and thyme and stir through every little thing, cook for 5 minutes. Gradually add the inventory to the vegetable and flour combine, stirring until the sauce is easy. This can take about 10 minutes. Add simply enough to create a easy, thick sauce.
Add the hen chunks, single cream and plenty of salt and pepper. Allow to cool.
Meanwhile, grease your pie dish and lay in a sheet of pastry protecting the base and sides of the dish. Add the second layer of pastry on prime. Pile within the pie filling.
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