Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken, in gravy, pies. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Melt butter in a saucepan over medium-low heat. A deliciously warming chicken and mushroom filling is here topped with buttery pastry and served with crisp beans. British Chicken Crumbly pastry filled with succulent chicken in lightly seasoned gravy.
Chicken, in Gravy, Pies is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken, in Gravy, Pies is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare Boneless Chicken Thighs
- Get Chicken Stock Cubes
- Take Large Onion
- Prepare Puff Pastry
- Make ready Egg
- Prepare Hot Water
- Make ready Cooking Oil
Add the chicken gravy to the broth and simmer. Plus, this homemade chicken pot pie is super easy to make, which makes it a great recipe for beginner cooks and busy families alike. 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.
Steps 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.
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. To make gravy, saute onion and garlic in butter. This rating is just for the gravy portion of the recipe- I used it to make a casserole version, but almost the same ingredients.
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