Chicken Pie

Main Courses | 11/19/2014 | By

As the temperatures dip down here in the swamp (as I affectionally refer to my new state), something since me is triggered and I have a craving for good old comfort food in the shape of a pie! My son doesn’t like mushrooms so I leave them out but you can add anything else you’d like. I love leeks but I’m saving that for my post-Thanksgiving Turkey and Leek Pie. To die for! Honestly!

HOMEMADE CHICKEN PIE

Ingredients:
1 Whole roasted chicken chopped – Quick cheat: Use rotisserie chicken from your supermarket
1 medium onion
2 tbsp of butter
1 packet of peas or other frozen vegetables
1 heaped tbsp of flour
1 pint of chicken stock
3 tbsp of sour cream
Herbs: Whatever you like. I’ve used fresh sage, rosemary and lemon thyme
1 sheet of puff or pie pastry
1 egg for glazing the pie
Salt and Pepper

Instructions:
Preheat oven to 375°F
Roast your chicken (recipe [here|http://carolinesfamilykitchen.com/foolproof-roast-chicken/]) or buy a rotisserie chicken from the supermarket
Chop it all up into small chunks – No bones, of course and no skin
I like the richness the darker meats provide but of course, you can use just chicken breast
In a heavy based pan, heat your butter and add the onions – fry until tender
Add your herbs – I add them fresh and whole so I can take them out before placing into the pie dish
Add the flour and stir for a minute or so
Add your stock, stirring and incorporating all the while
Add the sour cream
Stir and add more stock if your filling is too dry
Salt and pepper to taste
Add frozen veggies and stir
Put into a pie dish
Top with pie crust pastry, pushing edges down in the side of the dish
Brush with egg wash (beaten egg with a tbsp of water)
Poke a hole in the middle to release hot air when it’s in the oven
Score the pastry slightly (see photos)
Place in oven and cook for half an hour until pastry is golden

Notes:
I prefer to use a roasted chicken instead of frying breast chunks in the pan. This method yealds a more tender pie.
Cut your time in half by buying ready roasted chicken and using frozen chopped onions.
If your roasted chicken doesn’t yield enough stock, use a good quality low sodium ready-made one.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

  1. Leave a Reply

    Michel
    11/19/2014

    With this morning’s chilly temperatures I cannot wait to have a slice of that yummy hot pie !

  2. Leave a Reply

    Caroline
    11/19/2014

    Thank you! It’s the perfect pie for a cold day!

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