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Most chicken pie recipes can be traced back to medieval times, when the dish was known as "chicken pot pie". It is believed that the first chicken pies were made by the ancient Greeks, who would cook the bird in a pot with herbs and spices. The Romans also had a similar dish, which they called "pullum".
The modern chicken pie can be traced back to England, where the dish gained popularity in the 17th century. At this time, the pies were made with a rich gravy and often contained liver or other offal. The first chicken pies in America were probably brought over by the Pilgrims, who adapted the recipe to include ingredients like potatoes and carrots.
Today, chicken pie is a comfort food that is enjoyed by people all over the world. It can be made with a variety of ingredients, but the most popular versions typically include a creamy gravy and tender chunks of chicken.
Making a delicious chicken pie is an easy and rewarding task that anyone can do. First, prepare the filling with cooked and cubed chicken, onion, and vegetables of your choice. Then, mix together the ingredients for the sauce, such as cream, stock, butter, and flour. Roll out a sheet of puff pastry, spoon the filling onto the pastry, and cover with another sheet of puff pastry. Seal the edges and bake in the oven until golden brown. For a finishing touch, brush the top with an egg wash for a golden brown finish. To ensure the best results, use fresh ingredients, cook the filling thoroughly, and make sure the puff pastry is of the highest quality.
Jamie Oliver's recipe for chicken pie starts with making the pastry. To do this, combine 150g of plain flour with a pinch of salt in a large bowl and add 125g of cold cubed butter. Rub the butter into the flour until it resembles breadcrumbs. Add 1-2 tablespoons of cold water and mix together until the pastry comes together. Wrap the pastry in cling film and place in the fridge for 30 minutes. Next, prepare the filling. Heat a tablespoon of olive oil in a large pan and fry 1 diced onion for 5 minutes until softened. Add 500g of diced chicken breast and fry for a further 5 minutes until lightly browned. Add a tablespoon of English mustard, 1 tablespoon of plain flour, 500ml of chicken stock and a handful of frozen peas. Simmer for 10 minutes until the sauce has thickened. Roll out the pastry on a lightly floured surface and use to line a 20cm pie dish. Add the chicken filling and brush the edges of the pastry with a beaten egg. Cut a small cross in the centre of the pastry and place a circle of pastry on top. Crimp the edges to seal and brush with the egg. Bake in a preheated oven at 180°
There are several ways to thicken a chicken pie filling. One option is to mix a tablespoon of cornstarch with a tablespoon of cold water, then stir the mixture into the hot filling. Another option is to whisk a tablespoon of butter and flour together to form a paste, then stir it into the hot filling. You could also add a few tablespoons of instant mashed potato flakes or rolled oats to the filling.
Yes, puff pastry can be used as the bottom crust of a pie.
Yes, chicken pie can be good for you. It is usually made with lean cuts of chicken, vegetables, and a variety of herbs and spices, which can provide a range of vitamins and minerals. However, it is important to note that the nutritional value can vary greatly depending on the recipe and the ingredients used.
This is a difficult question to answer as everyone has their own individual tastes. Some popular pies include apple, cherry, pecan, and blueberry.
Gordon Ramsay's favorite pie is steak and ale pie.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|chicken soup cream|
|chicken breast ch|
|sheets puff pastry|
|gluten pie crust|
|yukon gold potato|
|chicken soup campbell'® condensed cream|
|puff pastry dough|
|apple cider vinegar|
|self rising flour|
|white wine vinegar|
|puff pastry sheet|
|vegetable stock powder|
|chicken bouillon paste|
|ounce0 green chily|
|andouille sausage link|
|sauteed button mushroom|
|all butter pie crust|
|cartons chicken broth|
|rotisserie chicken meat|
|rolled pie crust|
|brodo di pollo|