Chicken Pie
mah I thought for some reason that chicken pie would be difficult and more of an ordeal than vegetable pie. Vegetable pie makes me want to cry just a dirty dish pile up and requires a lot of concentration to put it all together... This chicken pie was like a walk in the park in comparison, a walk in a nice breezy park...
I used
- chicken thighs (contrary to popular belief, the breast is harder to cook, and the thigh is wonderful and doesnt toughen on pie baking)...
- flour
- butter
- stock (chicken or vegetable)
- chicken
- mushrooms
- onion
- garlic
- vegetables (I simply used beans and carrot)
- herb
- salt and pepper and cheese if it takes your fancy
So first the pastry, I have to admit I hate making pastry, but anyway my method now is the least fiddliest compared to all those perfect pastry methods I was trying to follow from recipe books, i add a punch of butter in a bowl and add some flour and rub it all together with my fingers till it is like breadcrumbs, then add some milk with a fork till it collects into a bowl then chuck it into a bag in the fridge while i get busy with the inners
The chicken is diced into bite sized chunks and thrown in a plastic bag with a couple teaspoons of flour for each thigh and shaken to coat.
The onion and vegetables and mushroom and garlic was chopped up again into the piece size you most desire, then you
- fry the onion
- add the chicken and a little kettle water and cook a little
- add the vegetables you desire and mix it about add some stock and let it all chill out and get to know each other,,, while you add some of whatever you want to flavour it with, paprika, salt, pepper, herbs, spices, coconut milk and green curry paste if you are feeling crazy...
- roll out your dough and line a dish and pop it into the oven for about ten minutes
When your innards look happy in their pot you can dump them all in your pie crust and put on the top and pop it into the oven until the top is crispy...
mmmm chicken pie
No comments:
Post a Comment