Magic Chicken Pies Recipes

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MAGIC CHICKEN PIES



Magic Chicken Pies image

These pies are called Magic because the single piece of chicken goes so far it's amazing. Pies of all descriptions make great 'lunch box' food. Personally have not tried yet but sounds good From the simple savings newsletter

Provided by Julia-2

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken breast (either roasted or equivalent quantity of 'leftovers' or poached in water with some peppercorns, pars)
25 g butter
1 leek, sliced
5 mushrooms, sliced approx
2 tablespoons flour
250 ml milk
300 g potatoes, cooked and cut into small cubes
1 teaspoon thyme
2 sheets flaky pastry dough or 2 sheets shortcrust pastry
salt and pepper
1 egg, beaten

Steps:

  • Preheat oven to 200°. Sauté the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed. Add the potato, thyme and the chicken breast shredded. Season with salt and pepper and allow to cool. Grease a medium muffin pan with cooking spray. Line muffin pans with pastry. I find an empty 800g tomato tin or 400g tuna tin cuts just the right size circles for the muffin pans. Press the pastry in gently (re rolling the pastry until all the pans are lined). Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry - four for each pie, and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don't pop up as the pastry cooks.
  • Brush lightly with beaten egg and bake for 20 minutes or until golden.

Nutrition Facts : Calories 709.8, Fat 42, SaturatedFat 13.4, Cholesterol 98, Sodium 583.7, Carbohydrate 64, Fiber 5.7, Sugar 2.1, Protein 19.7

MAGIC CHICKEN PIE RECIPE - (3.8/5)



MAGIC CHICKEN PIE Recipe - (3.8/5) image

Provided by Willy

Number Of Ingredients 11

INGREDIENTS
4 tbs butter
2 cooked boneless, skinless chicken breasts, shredded
2 cups fresh or frozen vegetables (your choice)
1/4 cup onion, chopped
1 cup shredded cheddar cheese
2 cups baking mix (like Bisquick)
1 1/2 cups milk
1 1/2 cups rich chicken stock
2 chicken stock cubes
1 can (10.75 oz) cream of chicken soup

Steps:

  • INSTRUCTIONS Preheat oven to 350 degrees F. Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted. In a large bowl, mix the milk and baking mix; set aside. Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside. Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS: Distribute shredded chicken over melted butter evenly Distribute veggies over the chicken evenly Distribute the onion over the veggies evenly Distribute the cheese over the onion evenly Pour baking mix batter over the top evenly Pour the soup/stock mixture over the top evenly Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown. Remove from oven and let stand 10 minutes before serving.

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