blunomore
Honorary Master
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Scrumptious chicken pie recipe
- Thread starter blunomore
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blunomore
Honorary Master
blunomore
Honorary Master
No, it does not even come close to a good home-made version. If I had to, I would rather buy from a deli than from Woollies.
http://www.cookingforengineers.com/recipe/42/Traditional-Chicken-Pot-Pie
made it yesterday. i used puff pasty from the shops.
And added cream instead off milk.
This is very tasty.
And it was the first time i ever made pie
made it yesterday. i used puff pasty from the shops.
And added cream instead off milk.
This is very tasty.
And it was the first time i ever made pie
blunomore
Honorary Master
Peder
Hobbit
i'd like the recipe bwana pls?
You could do it in a day but its better to prepare the chicken and the stock the day before.
Oh and instead of peas i used green pepper. red would look nice too.
My chiken stock is from woolies the sell it in a can and the chicken is one of the pre roasted ones you get from them too.
It just cuts on prep time
My chiken stock is from woolies the sell it in a can and the chicken is one of the pre roasted ones you get from them too.
It just cuts on prep time
I say it does so it does.
Fancy
Well then lattice thread the pastry on top of a pot pie
I don't have any recipes but you could make one up really easily. Like roasting a chicken on top of plenty veg first so its full of flavour - add strong flavours inside the chicken - catch all of the juices though. Once chicken is just barely cooked, take it out as it will cook further in the oven later. Add the chicken juices to pot and add wine - make a reduction. Add cream, garlic, salt, fresh pepper, fresh tarragon, mushrooms and a little bit of chicken stock. Lattice thread the pastry on top. Voila. Not that difficult.
Actually I quite like the sounds of that - I might give it a shot sometime...
You can buy really good, fresh stocks from Woolies these days. The only fresh stock I make these days are veg stocks for soups. Bouillon sachets also work quite well...
guest2013-1
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I'll ask my dad and post here
Well then lattice thread the pastry on top of a pot pie
I don't have any recipes but you could make one up really easily. Like roasting a chicken on top of plenty veg first so its full of flavour - add strong flavours inside the chicken - catch all of the juices though. Once chicken is just barely cooked, take it out as it will cook further in the oven later. Add the chicken juices to pot and add wine - make a reduction. Add cream, garlic, salt, fresh pepper, fresh tarragon, mushrooms and a little bit of chicken stock. Lattice thread the pastry on top. Voila. Not that difficult.
Actually I quite like the sounds of that - I might give it a shot sometime...
Wine. Good idea. Thanks. Open bottle downstairs. Past 20 past 4 is not too early right?
blunomore
Honorary Master
Well then lattice thread the pastry on top of a pot pie
I don't have any recipes but you could make one up really easily. Like roasting a chicken on top of plenty veg first so its full of flavour - add strong flavours inside the chicken - catch all of the juices though. Once chicken is just barely cooked, take it out as it will cook further in the oven later. Add the chicken juices to pot and add wine - make a reduction. Add cream, garlic, salt, fresh pepper, fresh tarragon, mushrooms and a little bit of chicken stock. Lattice thread the pastry on top. Voila. Not that difficult.
Actually I quite like the sounds of that - I might give it a shot sometime...
Yes, it does sound lovely. Pity it is only Wednesday today.
Thanks.
Oh and Bwana, if you would not mind sharing the recipe, I would appreciate it.
blunomore
Honorary Master
- put chicken in blender (fully thawd obviously), adding 150ml of milk
- sprinkle salt and pepper to taste into the liquid
- pour into lightly greased oven pan
- bake at 220 degrees for 20-25 minutes
- remove and let stand for 10 minutes (cover with a cloth/towl)
- chop up into little jelly squares, and roll them INTO the pie dough
- deep fry for 3 minutes, and place in oven at 150 for a further 5 minutes
enjoy!
- sprinkle salt and pepper to taste into the liquid
- pour into lightly greased oven pan
- bake at 220 degrees for 20-25 minutes
- remove and let stand for 10 minutes (cover with a cloth/towl)
- chop up into little jelly squares, and roll them INTO the pie dough
- deep fry for 3 minutes, and place in oven at 150 for a further 5 minutes
enjoy!
Last edited:
Get pre-made pie crust (2 packets: spar/pick 'n pay) and 1 roasted chicken (you can roast it yourself, but it's a pain in the butt in terms of time)
4 Large Carrots
1 Packet of black mushrooms
1 Onion
1 Stick Celery
1 Tin peas
1 cup white wine
Olive oil or butter
Debone chicken and put it aside, you can just tear off the chicken into small strips. Remember it's a pie so the chicken pieces should be roughly the size of a tablespoon.
Put oven on 180
Chop Mushrooms, Carrots, Celery, and Onion... not to fine
Put the oil/butter on, enough to cover base of pot. Medium Heat
Simmer onions, carrots, and celery: 15 mins. Make sure it's not burning! remember medium heat.
Add Mushrooms and allow to simmer: 15 mins
Once the ingredients are cooked to your satisfaction, (I don't know if you like stuff crunchy, mushy, or purity, so it's up to you) Add the chicken pieces and the peas.
Mix it up, add a bit of white wine to achieve a paste like consistency. If you make it too runny it's just going to be a soggy pie! If you make it too runny, bring it back with flower.
I forgot herbs, you can add black pepper and salt to the mix to adjust the taste before putting it into the pie mold. You can add Tarragan right in the beginning, but just a little.
And remember the more flower you add, the worse your heart burn is going to be!
Take out the ceramic baking dish I mentioned earlier (ha ha ha) and oil it so the pie won't stick. Cover the bottom and sides of the tray with pastry. Add the filling, lay the rest of the pastry over the top. seal the sides with a fork or know by applying pressure around the edge of tray. puncture the top of the crust to let it breathe. Decorate top of pie with excess pastry, flowers, copulating figures, whatever your in-laws will find most attractive. brush with an egg yellow.
Put in oven and bake for 30-45 minutes
It impresses no end.
4 Large Carrots
1 Packet of black mushrooms
1 Onion
1 Stick Celery
1 Tin peas
1 cup white wine
Olive oil or butter
Debone chicken and put it aside, you can just tear off the chicken into small strips. Remember it's a pie so the chicken pieces should be roughly the size of a tablespoon.
Put oven on 180
Chop Mushrooms, Carrots, Celery, and Onion... not to fine
Put the oil/butter on, enough to cover base of pot. Medium Heat
Simmer onions, carrots, and celery: 15 mins. Make sure it's not burning! remember medium heat.
Add Mushrooms and allow to simmer: 15 mins
Once the ingredients are cooked to your satisfaction, (I don't know if you like stuff crunchy, mushy, or purity, so it's up to you) Add the chicken pieces and the peas.
Mix it up, add a bit of white wine to achieve a paste like consistency. If you make it too runny it's just going to be a soggy pie! If you make it too runny, bring it back with flower.
I forgot herbs, you can add black pepper and salt to the mix to adjust the taste before putting it into the pie mold. You can add Tarragan right in the beginning, but just a little.
And remember the more flower you add, the worse your heart burn is going to be!
Take out the ceramic baking dish I mentioned earlier (ha ha ha) and oil it so the pie won't stick. Cover the bottom and sides of the tray with pastry. Add the filling, lay the rest of the pastry over the top. seal the sides with a fork or know by applying pressure around the edge of tray. puncture the top of the crust to let it breathe. Decorate top of pie with excess pastry, flowers, copulating figures, whatever your in-laws will find most attractive. brush with an egg yellow.
Put in oven and bake for 30-45 minutes
It impresses no end.