Chicken, in Gravy, Pies
Chicken, in Gravy, Pies

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken, in gravy, pies. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Chicken, in Gravy, Pies is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken, in gravy, pies using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken, in Gravy, Pies:
  1. Take 8 pieces Boneless Chicken Thighs
  2. Make ready 2 Chicken Stock Cubes
  3. Prepare 1 Large Onion
  4. Prepare 600 grams Puff Pastry
  5. Make ready 1 Egg
  6. Prepare 1 Cup Hot Water
  7. Take 2 Tablespoons Cooking Oil

The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham. 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.

Instructions to make Chicken, in Gravy, Pies:
  1. Crumble Stock Cubes into a large saucepan. Peel and dice Onion and add to pan.
  2. Add oil and start cooking on a low heat, stirring frequently. Add a little water to prevent burning.
  3. Meanwhile, slice and dice the Chicken Thighs into teaspoon-size pieces. Add to pot, stir well!
  4. While mix is cooking, roll out pastry onto a floured board, reserving 1/3 for lids.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Place the chicken in a large pan. Chicken Vegetable and Gravy Pie Chicken pie Chicken pie Chicken Pot Pie Chicken Pot Pie with Broccoli and Carrots Chicken Pie & Chips Chicken pot pie with mashed green peas Oxford, UK Chicken pot. 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’s going to wrap this up with this exceptional food chicken, in gravy, pies recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!