Chicken Pie Cheap And Cheerful Recipes

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CHICKEN POT PIE



Chicken Pot Pie image

Recipe video above. Everybody's favourite Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when this is baking is SO GOOD! Makes 4 large, 6 medium or 1 large pie. Brilliant freezer standby meal.

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 18

600 g/1.2lb chicken breast ((or boneless thighs))
2 cups milk (, any fat % (Note 1))
1 cup chicken broth ((stock))
2 tsp chicken or vegetable stock powder ((Note 2))
2 sprigs thyme (, optional)
1 large onion (, chopped)
2 large carrots ((3 small). chopped)
3 celery ribs (, chopped)
2 garlic cloves (, minced)
50g / 3 tbsp butter
1 tsp dried thyme
1/3 cup white wine ((sub more chicken stock))
1/3 cup flour
1/2 cup grated parmesan
1/2 tsp black pepper
1 cup frozen peas (, no need to thaw)
2 sheets puff pastry ((enough to cover pots, with drape))
1 egg (, lightly whisked)

Steps:

  • Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
  • Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
  • Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
  • Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
  • Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
  • Add flour and stir for 1 minute.
  • Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
  • Add remaining milk broth, parmesan, pepper. Stir.
  • Add chicken and peas, stir.
  • Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
  • Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
  • Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
  • Preheat oven to 180C/350F.
  • Brush edge of pots with egg. Top with puff pastry, folding down the edges.
  • Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
  • Bake 35 - 40 minutes until deep golden.
  • Serve immediately!

Nutrition Facts : Calories 588 kcal, Carbohydrate 36 g, Protein 47 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 144 mg, Sodium 1191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

CHICKEN PIE - CHEAP AND CHEERFUL



Chicken Pie - Cheap and Cheerful image

Made on the spur of the moment - a delicate chicken pie, loaded with flavor and diced vegetables, so easy to make. Wonderful comfort food and easy on the pocket too - Chicken thighs have loads of flavor and are much cheaper

Provided by JoyfulCook

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons oil
3 tablespoons flour
750 g chicken thighs
1 brown onion, small dice
1 garlic clove, crushed
1 celery rib, small dice
150 g carrots, small dice
2 chicken stock cubes
1 vegetable stock cube
1 bouquet garni
1 teaspoon herbes de provence
100 g frozen peas
1 teaspoon black pepper, cracked
salt, to taste
1 1/2 cups water, approx
1 tablespoon parsley, chopped
cayenne pepper, a few shakes (optional)
0.5 (17 ounce) packet puff pastry

Steps:

  • This pie does not have a lining of pastry only a lid on the top.
  • Skin the Chicken and take out any bone - this should leave you with at least 500 grams of meat. cut into chunks.
  • Dice the Carrots, celery and Onions. Crush garlic into the onion.
  • Flour the diced chicken and seal half in a skillet with a small amount of oil pan until it changes color, repeat until all the chicken has been done. place in a bowl.
  • Add some oil into your skillet or non stick frying pan, and slowly sauté the onions, garlic, carrot and the celery for at least 5 minutes.
  • Add the Stock Cubes, seasoning and hot water, bring to the boil, and simmer for 10 minutes. Add the chicken to the vegetables and simmer for a further 15 minutes. a few shakes of Cayenne pepper does bring the flavor out - use sparingly.
  • Add The frozen peas and parsley, and stir. the filling should not need thickening.
  • Place in a pie dish and roll out the pastry and place on top.
  • Cook in a Hot oven for approx 30 minutes.
  • You can make a smaller pie and freeze the other half of the filling.
  • Serve with Garlic mashed potatoes and a vegetable of your choice.

Nutrition Facts : Calories 864.5, Fat 58.8, SaturatedFat 14.8, Cholesterol 157.8, Sodium 934.3, Carbohydrate 42.8, Fiber 4.1, Sugar 4.9, Protein 39.9

NEXT LEVEL CHICKEN PIE



Next level chicken pie image

Discover the secrets to a great chicken pie. We use an easy one-pan filling, and bake it in a cake tin so it can be easily turned out and cut into neat wedges

Provided by Barney Desmazery

Categories     Dinner

Time 1h55m

Number Of Ingredients 13

50g butter
1 leek, finely sliced
8 skinless, boneless chicken thighs, cut into chunks
1 thyme sprig, leaves picked
2 bay leaves
2 tbsp plain flour
100ml white wine or dry sherry
300ml chicken stock
100ml crème fraîche or double cream
1 tbsp mustard (we used wholegrain, but use whatever variety you have)
150g cold butter, cut into cubes, plus extra for the dish
400g self-raising flour, plus extra for dusting
1 egg, beaten

Steps:

  • Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
  • To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
  • Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
  • Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

Nutrition Facts : Calories 722 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

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