Parsley Chicken Pie Recipes

CHICKEN, LEEK & PARSLEY PIE

Steps:

• Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.
• Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug - any extra you can cool and freeze for another time.
• Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.
• Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.
• Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.

PARSLEY CHICKEN PIE

Steps:

• Preheat oven to 350 degrees.
• Remove skin and visible fat from chicken pieces. Mince parsley in a food processor. Dice ham or bacon.
• Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably. Place the minced parsley in the bottom. It should fill the terrine to the depth of about an inch. Strew the ham or bacon pieces over the parsley.
• Place the chicken pieces on top of the ham. Sprinkle onion, tarragon and other seasonings over the chicken. (Add salt only if desired; the stock may be very salty when it has been reduced.)
• Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
• While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor. If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out. Roll out the pastry in a shape and size to fit the top of the terrine.
• Add reduced the stock and cream to the chicken mixture. Place the pastry over the top, trimming the edges to fit. Make a few gashes in the top of the pastry.
• Beat the last egg with a little water, and paint the surface of the pastry crust. If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
• Place the pie in the oven, and bake for approximately 1 hour. During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust. Serve immediately when done.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.