Kitty said: Yes.I want to make chicken pie tonight, does anyone have a recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to make chicken pie tonight, does anyone have a recipe?),it will help you,my kids.
I have bought the pastry, and have the sauce sorted, but need to know whether I have to cook the chicken before it goes into the pie.
Answers:
Yes cook chicken first ( see recipe below) - Check out this website http://www.bbc.co.uk/food/recipes/
I got the following recipe from it. Its a great site. Enjoy your tea tonight...is that an invitation i hear??? hee hee
Chicken pie
by Roberta Sawalha / Julia Sawalha
from Taste of My Life
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ?oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
Other Answers:
yes you should cook the chicken first
Put chicken in pie. Cook.
Source(s):
What? slightly and I mean slightly brown it
go to brunch.com they have recipes for all foods
Source(s):
brunch.com
Definately cook the chicken first. Thats is the reason most chicken pot pies are made from leftovers. Mmmm that sounds great, can I come over? PLEASE COOK THE CHICKEN FIRST!
Chicken pie with vegetables and biscuit mix topping.
INGREDIENTS:
2 1/2 cups diced cooked chicken
4 ounces sliced mushrooms, about 1/2 cup
1 1/2 cups frozen peas and carrots or mixed vegetables
1/4 cup chopped onions
1/2 can cream of mushroom or cream of chicken soup
milk
.
Topping (the other pastry crust or, if you only have one, the following):
.
1 cup biscuit mix
1/4 cup shortening
3/4 cup milk
PREPARATION:
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth.
Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.
Chicken Pot Pie:
A flameproof roasting pan is key to this recipe. The chicken and vegetables are cooked in the same pan, which you'll also use to make a flavorful sauce.
Yields six 12-ounce pies, or one 2-quart pie.
One 3-lb. chicken
3 Tbs. olive oil
Salt and freshly ground black pepper
2 cups 1/2-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
24 pearl onions, peeled and left whole
2 cups 1/2-inch carrot chunks (2 to 3 medium carrots, peeled)
1 clove garlic, peeled and minced
8 mushrooms, halved or quartered
2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
1 cup peas (fresh or frozen and defrosted)
For the sauce:
4 cups chicken stock (homemade or low-salt canned)
6 Tbs. butter (as needed)
6 Tbs. flour
Salt and freshly ground black pepper
For the pastry:
1 recipe Rough Puff Pastry for Chicken Pot Pie, refrigerated
For the egg wash:
1 egg yolk, beaten
1/2 cup cream
To roast the chicken and vegetables -- Heat the oven to 375°F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper.
Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs.
Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 min., stirring the vegetables several times.
Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don't rinse out the roasting pan.
To make the sauce -- Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken stock. Measure out the fat and add enough butter (if needed) to make 6 Tbs.
Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it's melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 min. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 min., whisking occasionally, until it's as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch ) chunks and set aside.
To assemble the pot pies -- Heat the oven to 400°F. Choose four 12-oz. ovenproof bowls or a 2-qt. casserole.
Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20x16-inch rectangle. Set the dish for the pot pie upside down on the dough and cut around the rim with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dish.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.
Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
To make the egg wash -- Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush.
Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400°F oven for 50 to 55 min., or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
13X9 BAKING DISH ADD ONE CUP OF DRY STOVE TOP STUFFING. TAKE A BAG OF FROZEN VEGGIES MIX 1/3 CUP SOUR CREAM AND A CAN OF CREAM OF CHICKEN SOUP MIX AND SPREAD OVER STOVE TOP MIX THEN SPREAD CAN OF CHUNK OR SHREDDED CHICKEN OVER THAT. TAKE REST OF STUFFING MIX AND ADD WATER AND MARGARINE AND THROW OVER TOP BAKE 35 MINUTES You should definitely cook the chicken first. I also have a good recipe for the pie filling.
Melt 1/2 stick of butter over medium-low heat. Melt the butter and just as the foam subsides, add 1/2 cup all-purpose flour. Stir this constantly with a wooden spoon or whisk. This is a roux. Cook and stir this until it is a blonde color. Gradually pour in chicken stock or broth, whisking the entire time to prevent lumps. Whisk and simmer for ten minutes to cook out the starchy taste of the flour and thicken the broth. It should look like cream of chicken soup. Fold in carrots, peas, celery, onions, rosemary, thyme and the juice of 1/2 a lemon. Simmer for ten minutes to soften the vegetables. Add the cooked, sliced, chicken. Season with salt and pepper. Remove from heat and let cool. Add this mixture to your pie dish. Enjoy!
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