February 20, 2009 in Uncategorized
Good morning Blogland from a hot steamy kitchen…..yes, I am busy, have been since early this morning but thought I just had to take a break & pop in to tell you about the pie that I made the other night. I was going to blog about it sooner but then one of our new bloggers
wrote in her very first entry that she was making chicken pie that night and blogging about it the next day….so great minds think alike and browniegirl had chicken pie the same night but thought I would let Debsie blog her pie and I would wait. Finally, here is the pie……..as you know I made pastry for my Nutella Love Bites earlier in Feb and I only made a few and froze the rest of the pastry. So it was that pastry that I used for this chicken pie. It was totally delicious. Mr Moo had two meals out of it and declared it a winner and keeper….so, without further ado……………
MOO’S YUMMY CHICKEN PIE
Pastry from Moo’s Nutella Love Bites recipe
recipe previously blogged here
6 Brown Mushrooms – thinly sliced
1 onion, chopped
1 Garlic Clove – finely grated
Few sprigs of fresh Thyme – leaves removed and stalks discarded
Pinch of Dried Tarragon
½ tsp Freshly Cracked Black Pepper
Salt for seasoning
Glug of Olive Oil & Knob of Butter
125ml Verjuice or White Wine
1 Egg – lightly beaten for glazing
Saute the onion in the oil until limp & translucent
Add the carrots & celery & continue sautéing for 3 more minutes
Add the butter to the pan, then add the mushrooms, thyme, tarragon, black pepper & garlic - you might want to sneak in a bit of chilli here too )
Stir-fry until the mushrooms are limp
Remove from pan with slotted spoon & set aside
Add the chicken cubes and brown them quickly in the left over pan juices
Pour in the wine or verjuice, scrape all the bits loose from bottom of the pan, add the onions mixture & continue simmering for about 15 minutes. You might need to add a bit of water as you want a little gravy for your pie but not too much
Pour in the cream, season to taste with salt & more pepper if needed & heat through
Allow to cool while you roll out your dough and line the bottom of a medium sized oven dish – reserve just under half the dough for the topping
Fill your pastry lined dish with your chicken filling
Roll out the rest of the pasty to fit over the top, scrunch the edges together to seal completely, cut a slit in the middle right through the top pastry for steam to escape as the pie cooks
Brush the top with the beaten egg
Place in the preheated oven at 2000C for 20 minutes until the pastry is puffy and golden
Remove from the oven and leave to rest for 10 minutes before cutting into slices and serving with mashed potato or chips and lightly steamed vegetables
This pie really turned out well, the pastry was fantastic and is a worthy contender for becoming a regular addition to any table. I will always have some of the pastry in the freezer from now on.
Enjoy & have a fantastic weekend everyone…..
mine is busy with Jay’s christening & 1st birthday party…..I am off to the kitchen to continue my baking spree…and the icing…..oh dear!!! Grab a pain pill on the way )
Sheesh some bloggers get agitated when they don’t get their daily Kitchen Diary fix…..apologies to
for messing with her Karma……I hope this post satisfies you Halfy…..
I also wanted to mention my SASSI badge on the right…….firstly thankyou so much to
for assisting with the code….I really do appreciate it, especially with her having so much on her plate at the moment. My prayers are with you all…….Mwah!!
If anyone would like to display the badge please let me know and I will give the code. I changed the original a bit to make it smaller for bandwidth purposes….
OK, for those who had a problem with the cheesecake at the top of this posting….just under the heading of chicken pie……….I’ve moved it to the bottom LOL!!!