Chicken Pie Not With Vegetables Except Onions Recipes

Steps:

• 1. Simmer chicken in water with bouillon cubes, salt and pepper*. (Have water almost to top of chicken.) Cook until meat falls off bones; let cool and de-bone. *If you desire, you can cook the chicken ahead of time and refrigerate or freeze and thaw before putting the pie all together.
• 2. Cover bottom of casserole dish with pastry (I use a 13"x8"x2" baking pan,). Put in chicken and liquid. * I usually bake the bottom crust about 7-10 minutes before adding the chicken and liquid -this assures the crust is done and won't be soggy or gummy.
• 3. Top with sliced boiled eggs*, chopped onions, salt and pepper. Pour chicken soup over this, and top with pats of butter. *Some people don't like boiled eggs. These can be left out without hindering the flavor.
• 4. Put rest of pastry on top and press along sides to bottom crust. Prick top of crust with fork. Cook about 1 hour at 375 degrees.
• 5. Cut into 8-12 squares (depending whether you serve it alone, with a salad and/or a vegetable) and serve. This is a rich and filling pie. I usually serve it with marinated cole slaw and a green vegetable. However, it is a meal in itself.
• 6. Leftovers can be saved (in freezer) as individual slices and reheated later.
• 7. Enjoy a slice of Chicken Pie!
• 8. NOTE: You can use any crust for the pie; however, I always use my Never-Fail Pie Crust (I'll post it.)for this recipe, as well as for other pies. It is very easy, flaky and really makes the pie. It makes 5 regular sized pie crusts (It will take 3/5 of the recipe -3 crusts for this large pie). Your can refrigerate or freeze the left over crusts until you are ready to use them.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

Steps:

• Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
• Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
• Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
• Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
• Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 400°F.
• Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
• Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
• Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
• Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
• Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
• Place the hot ramekins on serving plates and enjoy.