any good recipes for chicken pie..?

Answer 1

1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ½oz 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
Preheat the oven to 220C/425F/Gas 7. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside. 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. Turn off the heat, add the chicken, peppers and mushrooms to the pan. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.. 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. 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.

Answer 2

It is so easy....cooked, chopped chicken, carrots, celery, potatoes onions, thyme, salt pepper, and frozen uncooked peas. Dump in some gravy...canned is fine, or homemade.

Two important tips to pot pie:
1. Make sure you put a lot of gravy into the pie. It will seem watery, but this is important. If you don't, it will be dry.
2. Make sure the mixture is warm or hot when you put it into the pie, then bake it immediately. This ensures a better quality (not soggy) crust.

Answer 3

Use as your base Campbells condensed soup(chicken),soften some onions and mushrooms, brown the chicken in a pan and add to the pie. Put the pastry on top and cook in the oven until golden brown.

Answer 4

Here is a great chicken and leek pie

1 kg (2lb) diced chicken
1 large leek (sliced)
1 onion (chopped)
1 can mushroom soup
pastry (made yourself or the frozen type)

Brown chicken in large saucepan.
Add onion and leek and soup
Simmer for approx 30 mins
Season to taste with salt and pepper

Take off heat and allow to cool

Line pie dish with pastry
Add Chicken mixture
Top with pastry

Cook in moderate oven until pastry is browned.

Answer 5

Here is a good and easy Bisquick recipie!

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup Green Giant® frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white


1. Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
2. In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
3. Bake uncovered about 20 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): Increase milk in step 1 to 1/3 cup. Bake 25 minutes.

Answer 6

Chicken Pot Pie

"A delicious chicken pie made from scratch with carrots, peas and celery."
Original recipe yield: 1 - 9 inch pie

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Answer 7

Yeah, Tesco freezer section, Mrs McDougall's Chicken Pies, nicest ones i've ever tasted.

Answer 8

1 package of chicken breasts. skinless
2 cans of veg-all mixed veggies
1 family size can of cream of mushroom or cream
of chicken soup
1 stick of butter

boil your chicken til done (completely white)
chop chicken into small peices and mix with veggies and soup. melt stick of butter in 9x13 baking dish. pour chicken mixture into pan.

topping:
1 cup flour
1 cup milk
1 stick of butter

mix flour and milk until smooth. pour over chicken mixture in baking dish. melt stick of butter and pour over entire dish evenly.
bake the "pie" at 350 degrees until crust is golden brown.

this is delicious. i have to make 2 to feed my family, they cant get enough of it. enjoy!!

Answer 9

http://www.bbc.co.uk/food/recipes/database/chickenpie_80250.shtml

Lovely. Easy too. Enjoy.

Answer 10

Try the following
Chicken and Leek Pot Pie
2 boneless chicken breasts, skin on
2 medium leeks
10 fl oz (275 ml) dry cider
2 medium carrots, peeled and cut into 1/8 inch (3 mm) slices
1 bay leaf
1 small sprig of fresh thyme
8 oz (225 g) block of fresh or frozen and defrosted puff pastry
a little flour for dusting
1 small egg, lightly beaten
1 tablespoon finely grated Parmesan, for sprinkling
salt and freshly milled black pepper

For the sauce
10 fl oz (275 ml) milk
3/4 oz (20 g) plain flour
3/4 oz (20 g) butter
a pinch of cayenne pepper
1 oz (25 g) mature Cheddar, grated
1/2 oz (10 g) Parmesan, finely grated
a little freshly grated nutmeg
salt and freshly milled black pepper
First, pour the cider into a medium saucepan, along with the carrots, bay leaf, sprig of thyme and some salt and freshly milled black pepper. Bring to simmering point, then cover with a lid and simmer gently for 5 minutes. Now take the tough green ends off the leeks, then make a vertical split halfway down the centre of each leek, and run them under cold water to rid them of any hidden grit. Then slice them in half lengthways and chop into 1/2 inch (1 cm) slices. Add the chicken and leeks to the pan and simmer, covered, for a further 10 minutes.

For the sauce, all you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. Next, drain the chicken and vegetables, reserving the liquid, but not the bay leaf and thyme. Now pour the liquid back into the pan, bring it to the boil and reduce to about 2 tablespoons. Meanwhile, skin the chicken and cut it into bite-sized strips.

Pre-heat the oven to gas mark 6, 400F (200C). Now stir the cheese sauce into the cider, bring to a simmer, and stir the chicken, carrots and leeks into the sauce, before transferring the whole lot to the dish.

Next, to make a lid, roll the pastry out thinly on a lightly floured surface. Cut out a 9 inch (23 cm) round, then roll out the trimmings and cut a 1/2 inch (1 cm) strip. Now dampen the edge of the dish with water and press the strip of pastry around the rim. Dampen the strip and carefully lift the pastry lid over the top. Press it firmly over the edge to get a good seal all round, then trim, using a knife. Finally, gather up the trimmings and re-roll them to cut into leaf shapes. Brush the surface of the pie with beaten egg, and arrange the leaves on top. Now, brush the leaves with beaten egg, sprinkle with Parmesan and bake on the baking sheet for 20 minutes.

or Chicken and Herb Picnic Pie
For the pastry
1 fl oz (25 ml) milk
3 oz (75 g) pure vegetable fat
8 oz (225 g) strong plain flour, plus a little extra for dusting
½ teaspoon English mustard powder
½ teaspoon mixed spice
½ teaspoon sea salt
a good grating of nutmeg
3 large egg yolks (2 yolks to be used for glazing the pies)

For the filling
1-2 skinless chicken breasts (7 oz/200 g)
¼ teaspoon ground mace
5 oz (150 g) good-quality pork sausagemeat
2 spring onions (including the green parts), finely chopped
½ teaspoon chopped fresh thyme, plus 6 small sprigs
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice, and ½ teaspoon finely grated zest
1 tablespoon double cream
salt and freshly milled black pepper
You need to start by making the filling. So, first of all, cut the chicken into ½ inch (1 cm) pieces, then place them in a bowl, add the mace and season with salt and pepper. Now, in a separate bowl, combine the sausagemeat with the spring onions, the chopped thyme, sage, parsley, lemon juice and zest. Add the cream and mix everything together well.

Pre-heat the oven to gas mark 4, 350°F (180°C). Now for the pastry, put the milk and 2 fl oz (55 ml) water into a small saucepan and add the vegetable fat, cut up into small pieces. Place the pan over a gentle heat and simmer until the fat has dissolved. Sift the flour, mustard, mixed spice, sea salt and nutmeg into a large mixing bowl, and mix in 1 of the egg yolks so that it is evenly distributed.

When the fat has completely melted in the liquid, turn up the heat to bring it just up to the boil, and pour it on to the dry ingredients then, using a wooden spoon, mix it all together. Then turn the dough out on to a lightly floured work surface and bring it together with your hands to make a ball. You have to work quickly now, as it's important that the pies go into the tin whilst this dough is still warm. Take two-thirds of the dough and cut this up into 6 equal parts. Roll each of these into a ball and put 1 into each of the holes in the tin. Using your thumb, quickly press each ball flat on to the base and then up to the top edge. Press the pastry over the rim of the top edge; it should overlap by at least ¼ inch (5 mm).

Using a teaspoon, divide half of the sausagemeat among the 6 pies. Then follow this with the chicken and then the rest of the sausagemeat, pressing the filling in firmly as you go. Then roll out the remaining pastry and cut out six 3¼ inch (8 cm) roudns; the pastry will be quite thin, so you may need to sprinkle the work surface with a little extra flour. Next, using a fork, lightly beat the remaining 2 egg yolks together in a small bowl. Then, using a pastry brush, paint some of the egg yolk round the upper edge of the pies and gently press on the lids. Using a small fork, press the rim of each lid against the top of the pie case, make a hole in the top of each pie and glaze with the rest of the yolk. Finally, push a small sprig of thyme into the top of each pie.

Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf. After this time, using oven gloves or a thick cloth, carefully remove the hot pies from the tin and place them directly on to the hot baking sheet, a small round-ended knife is useful for getting the pies out of the tin. Glaze the sides of the pies with the remaining egg yolk and return them to the oven for a further 20 minutes or until the sides and base of the pies are crispy, then leave them to cool on a wire rack. When cold, store in an airtight container in the fridge; they'll keep like this for a couple of days, but bring them to room temperature before eating.