Chicken Pie Recipe
Introduction
Chicken pie is a hearty, flavorful dish that blends tender chicken, vegetables, and a flavorful gravy all wrapped in a crispy, buttery dough. It is an ideal choice for any gathering or family meal, providing a comforting and satisfying experience with every bite. The recipe for chicken pie involves two primary components: the filling, which is packed with tender chicken, carrots, and potatoes, and the dough, which is crisp and golden-brown. Whether you’re preparing it for a dinner party or simply as a cozy meal for the family, this chicken pie recipe brings a delightful combination of flavors and textures to the table.
Ingredients
Dough Ingredients:
- 500 grams plain flour
- 1 teaspoon baking powder
- 250 grams butter or margarine
- 1/4 cup milk or water (add gradually)
- 2 medium eggs
- A pinch of salt
Filling Ingredients:
- 300 grams minced chicken (or 500 grams of chicken with bones, such as thighs or wings)
- 2 medium carrots, diced
- 2 medium Irish potatoes, diced
- 1 medium onion, diced
- 2 cups chicken stock
- 100ml whole milk or diluted evaporated milk
- 2 heaped tablespoons plain flour
- 1 teaspoon thyme
- 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 1 tablespoon chicken seasoning of your choice
- 2 Knorr chicken cubes
- Salt to taste
Allergen Information:
- Gluten: The dough is made with plain flour, which contains gluten.
- Dairy: Butter or margarine, whole milk, and eggs are all sources of dairy in this recipe. For those avoiding dairy, margarine can be substituted for butter, and non-dairy milk can replace whole milk.
- Eggs: The dough contains eggs, which are essential for texture and binding. If you have an egg allergy, it is possible to substitute flaxseed or chia seeds mixed with water to create a similar effect.
Dietary Preferences:
- This recipe is adaptable for those following a non-dairy or gluten-free diet by making specific substitutions, such as using gluten-free flour or non-dairy margarine. However, it’s important to ensure that the chicken stock and other ingredients do not contain hidden gluten or dairy.
Preparation Instructions
Step 1: Marinate the Chicken
Start by preparing the chicken. If you’re using bone-in chicken (such as thighs or wings), make deep incisions in the chicken to allow the marinade to penetrate deeper. Combine 1/2 tablespoon of curry powder, garlic powder, 1 Knorr chicken cube, and 1 teaspoon of chicken seasoning in a bowl. Rub the mixture into the chicken and let it marinate for at least 2 hours, or overnight for maximum flavor. The longer you marinate, the more flavorful the chicken will be.
Step 2: Cook the Chicken
After marinating, place the chicken in a pot over low heat. Add some chopped onions and a pinch of salt. Let the chicken simmer for about 15 minutes. Don’t add water during this initial phase, as the chicken will release its own juices. Stir occasionally. Once it has cooked, add 1-2 cups of water and taste for seasoning. Let the chicken simmer until it is tender but not falling apart, as it will be shredded later. Remove the chicken from the pot and shred it into small pieces.
Step 3: Prepare the Filling
In the same pot where you cooked the chicken, add the minced chicken (if using), and sauté until it is no longer pink. If you’re using shredded chicken, skip this step. Add the shredded chicken to the pot. Stir briefly to combine. Now, add the diced carrots, potatoes, thyme, curry powder, garlic powder, chicken seasoning, and 1 Knorr cube. Stir to mix thoroughly. Add the chicken stock and continue to cook until the potatoes and carrots are tender.
Step 4: Make the Gravy
To create the gravy, mix 2 heaped tablespoons of plain flour with 1 cup of water, whisking until smooth. Once the carrots and potatoes are soft, pour this flour mixture into the pot. Stir well to combine. Add 100ml of whole milk (or diluted evaporated milk), stirring to incorporate. Allow the filling to simmer for another 3-5 minutes with the residual heat. Set the filling aside to cool slightly.
Step 5: Prepare the Dough
In a separate bowl, combine the plain flour, baking powder, and salt. Sift them together to remove any clumps. Add the butter or margarine and mix until the mixture has a crumbly, grainy texture. Gradually add the milk or water, mixing until the dough comes together. Be careful not to overwork the dough; it should be firm but not sticky. Once the dough is mixed, wrap it in cling film and refrigerate for at least 30 minutes.
Step 6: Shape the Pies
After the dough has rested, remove it from the fridge and knead it slightly until it becomes more manageable. Preheat your oven to 200°C (400°F). On a smooth, floured surface, roll out the dough with a rolling pin to your desired thickness. Cut it into rectangles (or your preferred shape) and scoop 2 tablespoons of the prepared filling onto the center of each piece of dough.
Step 7: Assemble the Pie
In a small bowl, beat the eggs and set aside. Brush the edges of the dough with the beaten egg mixture. Fold the dough over the filling and use the back of a fork to press down the edges to seal the pie. Brush the top of each pie with more egg wash for a golden, glossy finish. Repeat the process with the remaining dough and filling.
Step 8: Bake the Pies
Place the prepared pies on a baking tray lined with parchment paper or lightly greased. Bake the pies in the preheated oven for about 30 minutes or until the tops turn golden brown and crispy.
Serving Suggestion:
Serve your chicken pies with a side of fresh salad or steamed vegetables for a complete meal. They’re perfect for family gatherings, picnics, or as a comforting dinner option.
Conclusion
This Chicken Pie recipe offers a perfect balance of flavors, with a savory, tender chicken filling and a buttery, crisp dough. It’s an ideal meal for any occasion, whether you’re feeding the family or hosting a gathering. With a bit of patience for marinating and baking, you’ll enjoy the satisfaction of a homemade, heartwarming dish that’s sure to please everyone at the table.
