Here’s a very very yummy chicken pie i improvised after reading several recipes (from here and here .Overall, it was fairly easy to cook, and I must say it came out pretty damn good, and was OK even reheated the next day. Everyone enjoyed it, and I will definitely make it again and again. Though now i wonder about a kidney pie…
Ingredients:
- 50 grams of butter…
- 3.5 spoons flour
- 400 ml chicken stock (basically 1 cube of Knorr chicken and boiling water)
- 400 ml milk, room temp/warm
- 250-300 grams chicken
- a 400 gram. bag frozen veggies (corn, green beans, carrots, etc)
- 1 can button mushrooms
- 1 medium onion, finely chopped
- handful of dried mushrooms
- one broccoli cut in smallish pieces
- 2 teaspoons thyme
- 1 pack pâte feuilletée from Cora (this one), or some other sort of puff pastry
- 1 egg
Procedure:
- melt one third of the butter in a large pan, then add the chicken, some pepper, other spices according to your taste and cook till it is done. Then place it on a plate
- while the chicken is cooking, finely chop the onion
- place the dried mushrooms in boiling water for ~4, 5 minutes, then drain
- melt the rest of the butter, then add the onion, button mushrooms and the other mushrooms
- stir till the onion bits are getting soft (4, 5 minutes)
- add the flour, and stir for 1-1.5 minutes,
- remove the pan from the fire, and slowly stir in the stock, then the milk
- place the pan back on the fire, then add the thyme, chicken, broccoli and frozen veggies
- bring it to boil, then let it simmer for 30-35 minutes, until the sauce is all nice and thick
- let it cool, then place in an oven recipient then cover with the pate feuillete. If the pastry is larger than your recipient, just fold it over at the edges. make it pretty.
- preheat the oven to 200 degrees, or rather high in case you don’t have a thermometer
- whisk the egg and brush the pastry
- stick the thing in the oven for 25 mins, until the pastry is nice and golden
- enjoy
No comments