This Chicken Pie recipe was developed out of my probing for Chicken Republic's Chicken Pie.
To just set the record straight, I can create a chicken pie, a darn doozy at that and I ensure it is often, heck I've even sold several in my lifetime ( Nina, drops head in shame!) Sadly, my pies have to take a back seat for quite a while .this is actually the new Chicken Pie .Meraai se Chicken Pie.
Baked Chicken Recipes: Chicken Pie Recipe * 1 cup potato, diced * 1 cup onion, diced * 1 cup celery, diced * 1 cup carrot, diced * 1/3 cup melted butter * 1/2 cup all-purpose flour * 2 cups chicken broth * 1 cup half-and-half * 1 teaspoon salt * 1/4 teaspoon pepper * 4 cups chicken, cooked and diced * 1 cup green peas
1 1/2 cups flour 1 cup butter 1/2 cup sour cream
I usually use the food processor for this. Simply cut the butter into the flour until the mixture looks like crumbs and stir in the sour cream. Turn this out onto a floured surface and knead until it holds together. Form into a disk and wrap with plastic wrap. Put it into the frig for at least two hours or make it the day before. Roll out half and freeze half for another pie!
I love your recipes, I was wondering should you have had already cooked chicken, is it possible you use it rather than the raw chicken, as well as what point could you add the cooked chicken for the recipe? But being from PA dutch country i need to tell you this may not be chicken pot pie" it will be a chicken pie, but chicken pot pie, is definitely that.
To just set the record straight, I can create a chicken pie, a darn doozy at that and I ensure it is often, heck I've even sold several in my lifetime ( Nina, drops head in shame!) Sadly, my pies have to take a back seat for quite a while .this is actually the new Chicken Pie .Meraai se Chicken Pie.
Baked Chicken Recipes: Chicken Pie Recipe * 1 cup potato, diced * 1 cup onion, diced * 1 cup celery, diced * 1 cup carrot, diced * 1/3 cup melted butter * 1/2 cup all-purpose flour * 2 cups chicken broth * 1 cup half-and-half * 1 teaspoon salt * 1/4 teaspoon pepper * 4 cups chicken, cooked and diced * 1 cup green peas
- Preheat your oven to 400 degrees F.
- Making sure that you start with a rather large pan, saute all the veggies (except the peas) in the melted butter for about 10 minutes.
- Add the flour and stir well. Keep stirring for one minute.
- Combine the broth with the half and half and stir this gradually into your veggies.
- Cook over medium heat - keep stirring - until thick and mixture is bubbling.
- Now stir in salt, pepper, chicken and peas. Thoroughly combine.
- Pour everything into a shallow 2 quart baking dish and top with rolled out puff pasty of your choice - or use the Bladerdeeg recipe below. I usually use the lid of my dish as a guide to cut out the perfect size topping of puff pastry.
- Bake for about 45 minutes until top is nicely browned and the filling is bubbling.
1 1/2 cups flour 1 cup butter 1/2 cup sour cream
I usually use the food processor for this. Simply cut the butter into the flour until the mixture looks like crumbs and stir in the sour cream. Turn this out onto a floured surface and knead until it holds together. Form into a disk and wrap with plastic wrap. Put it into the frig for at least two hours or make it the day before. Roll out half and freeze half for another pie!
I love your recipes, I was wondering should you have had already cooked chicken, is it possible you use it rather than the raw chicken, as well as what point could you add the cooked chicken for the recipe? But being from PA dutch country i need to tell you this may not be chicken pot pie" it will be a chicken pie, but chicken pot pie, is definitely that.
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