A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Set aside to cool. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Position the lid over the filling and make a steam hole to expose the funnel. You will need to keep 1 litre. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Season to taste with a little white pepper and salt. Reduce the liquid until you are left with a few spoons of the buttery liquid. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Grate 60g of frozen butter over the bottom two thirds of the dough. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Allow to simmer. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Taste for seasoning. Add the onions and fry for 5 mins. It will also use up ham, gravy and a little sherry. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. However he's. Then score the panels, you'll have 3 sections. Add the spinach, parsley, salt and pepper . Press the edges to seal then trim away any excess. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Youll be glad of all that leftover turkey when you taste this delicious pie! Serve immediately oven to table. Shred the cooked chicken off the bone into large shredded chunks. Then pop onto a baking tray and bake for 30 minutes until golden brown. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. 6. Traditionally a roux is equal parts butter to flour. 80g of button mushrooms. Melt butter in a frying pan over medium heat. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Roll the pastry out to remove any seams. Remove the chicken and mushrooms from the pan and set aside. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Learn about cookies and manage your preferences on our cookie policy page. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. You can even pop it in the freezer to cool quickly. STEP 3. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Set aside to cool. Stir in the leek and cook for a further minute. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Add the mushrooms and continue to fry until the chicken is golden-brown. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Step 2Lightly dust the work surface with flour and roll the dough into a rectangle. Cut a 2cm strip of pastry. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Then add the thyme and continue to cook for 1-2 minutes. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Add salt and pepper if needed. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. 2. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. You will use the bacon fat to cook both the onions and the mushrooms. (You may not need to use all the water.) Heat the oil in a large, deep frying pan over a medium heat. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Keep the fat in the pan! Allow to simmer. Add back in the mushrooms and onions, and the chicken. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Sprinkle the flour over the leeks and stir to mix evenly. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. 3. Remove the lid and increase the heat. Recipe news, updates and special recipes directly to your inbox. Rub in the 65g chilled butter. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Mould to ensure an even thickness all around. Now work in just enough cold water to bring the pastry together. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Add the mushrooms, then stir in the soured cream until well combined. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Do not wash out the pan. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Make a well in the centre of the mixture. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Using the 8.5cm cutter, cut out 12 pastry lids. Next roll out the puff pastry so that it will cover the pie and the rim. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Increase the heat a little and cook, stirring until it has lost its raw look. Remove the pastry from the refrigerator. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). We use cookies on our website for identification, analysis and advertising purposes. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. For the filling cut all the chicken into 1.5cm chunks. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Shaun Rankins cooking exudes effortless self-confidence. Add oil. Tip the flour into the pan and cook, stirring, for 1 min. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. For more recipes using a cast-iron pan, try my. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Finally, add the tarragon and cream. 1. As the bacon crips up, it will release the fat. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Step 3Turn 90 degrees and roll out again. 7. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Gradually add enough water to form a dough. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. 4. Keep fat! The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Strain the milk into a jug. The best hot cross buns for 2023, expert tested. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Serve. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Rub in the 65g chilled butter. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Add the leek and spring onions and fry for a further 10 minutes, until softened. Stir in the curry paste and cook for a minute or two. Method Preheat the oven to 200C/400F/Gas 6. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. hairybikers.comis a trading name of Hairy Bikers Limited. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. 5. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Preheat the oven to 200C, fan 180C, gas 6. Cook the onions in the bacon fat until tender and fragrant. Set aside to cool. The first step to this recipe is cooking the bacon. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. 2. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. Heat the oil in a sautpan or wide saucepan over a medium low heat. Cook for a few minutes. Read about our approach to external linking. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Read about our approach to external linking. Otherwise, the sauce will bubble up and spill out over the pastry. Re-roll any trimmings and make decorations. Grate 60g of frozen butter over the bottom two thirds of the dough. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Remove the pastry from the fridge. 4. Do not wash out the pan. Sautee until golden brown and they release their juices. Paul shows youhow easy i. STEP 4. Add the pancetta lardons and toss them to coat them in the oil and juices. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Roll out the pastry on a lightly floured surface to about 5mm thick. 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( you may not need to use cast-iron pan below in Make-Ahead Tips each panel, being not! Chopped parsley and pour the sauce could bubble up and spill out the.