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  • Moo's Home Made Chicken Pie

    6 posts, 6 voices, 747 views, started Mar 27, 2009

    Posted on Friday, March 27, 2009 by Denise Richardson

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    • Diamond
      Offline
      Ambassador

      Homemade pie is a great treat for dinner, and I especially love this recipe for Moo’s Yummy Chicken version.  

      Ingredients

      4 Chicken Breast Fillets  

      cubed1 carrot, finely diced
      1 Celery stalk - finely chopped
      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
      50ml Cream
      1 Egg – lightly beaten for glazing
      How to make Moo’s Yummy Chicken Pie

      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 :o)

      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 200 C 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.



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