Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, in gravy, pies. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
A deliciously warming chicken and mushroom filling is here topped with buttery pastry and served with crisp beans. Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. This is similar to the old Fanny Farmer chicken pot pie gravy recipe.
Chicken, in Gravy, Pies is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Chicken, in Gravy, Pies is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken, in gravy, pies using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, in Gravy, Pies:
- Take 8 pieces Boneless Chicken Thighs
- Make ready 2 Chicken Stock Cubes
- Get 1 Large Onion
- Make ready 600 grams Puff Pastry
- Get 1 Egg
- Prepare 1 Cup Hot Water
- Take 2 Tablespoons Cooking Oil
A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. Place the chicken in a large pan. Shortcrust pastry pie filled with chunks of chicken in gravy.
Instructions to make Chicken, in Gravy, Pies:
- Crumble Stock Cubes into a large saucepan. Peel and dice Onion and add to pan.
- Add oil and start cooking on a low heat, stirring frequently. Add a little water to prevent burning.
- Meanwhile, slice and dice the Chicken Thighs into teaspoon-size pieces. Add to pot, stir well!
- While mix is cooking, roll out pastry onto a floured board, reserving 1/3 for lids.
- Butter the insides of 4 deep individual pie tins, (or 2 family size tins). Cut out pieces of pastry to fit tins, with a good margin to cover the sides, with an overlap. Trim edges after fitting to the tins. Baste insides with beaten egg.
- Using a slotted spoon, to drain excess liquid add chicken mix to tins, leaving about 1cm space to rim, add a little liquid, but don’t flood.
- Roll out remainder of pastry. Place each tin on pastry sheet and cut out roughly around the tin, with 2-3 cm extra, for lids. Place lid on top, trim to fit, then gently press down onto mix, fold over Both edges and seal together. Baste beaten egg over the top, after pricking 2-3 times with a fork.
- Cook in a medium- hot oven for 15 minutes. Turn/ swap pies around to brown on other sides and cook for a further 10 minutes. Serve with various vegetables, or allow to cool completely, until bagging and freezing up to 6 months.
British Chicken Crumbly pastry filled with succulent chicken in lightly seasoned gravy. Our expert bakers make the pastry for our pies just the way you'd make it at home, giving a delicate shortcrust pastry. This is one of my favorite comfort meals! The chicken is crisp and juicy, the gravy creamy and spicy. Ah, this meal just makes me feel happy.
So that is going to wrap this up for this exceptional food chicken, in gravy, pies recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
