Yorkshire Chicken Pie Recipes

NEXT LEVEL CHICKEN PIE

Steps:

• Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
• To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
• Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

YORKSHIRE PIE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside. Place butter in a 10-in. pie plate and place in a 425° oven until melted. In a bowl, beat milk and eggs. Add flour, salt and pepper; mix until smooth. Pour into prepared pie plate. Spoon meat mixture to within 1 in. of edge. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce and remaining gravy. Serve with the pie.

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

CHRISTMAS PIE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
• Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
• Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
• Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
• Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

YORKSHIRE CHICKEN

Steps:

• 1. Preheat oven to 350.
• 2. Spray a 9x13 glass pan with cooking spray.
• 3. In a bowl mix together the flour, baking powder & seasonings.
• 4. In a separate bowl, combine egg & milk. Beat well.
• 5. Blend the wet ingredients with the dry. Mix well.
• 6. Place chicken pieces in pan. Season with the few pinches of salt & pepper.
• 7. Pour batter mixture all around chicken in pan.
• 8. Bake at 350 for about an hour, or until chicken is done and "Yorkshire Pudding" is golden browned.
• 9. Spoon out a piece of chicken, along with some "pudding" for each serving.
• 10. Top with chicken gravy & serve with a vegetable side dish.

YORKSHIRE CHICKEN

Steps:

• 1. Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
• 2. Coat chicken pieces with mixture.
• 3. Brown all sides in the melted butter in large skillet.
• 4. Arrange chicken in a 13-by-9 inch baking pan.
• 5. Bake at 350 degrees F for 30 minutes.
• 6. Remove chicken. Pour drippings into a saucepan.
• 7. If desired, make gravy, using the drippings.
• 8. Put chicken back into baking pan.
• 9. Beat together the remaining flour, salt, baking powder, eggs and milk.
• 10. Add the remaining melted butter.
• 11. Beat until smooth. Pour over chicken.
• 12. Bake at 350 degrees for 45 minutes.
• 13. Serve with gravy, if used.

YORKSHIRE CHICKEN

Steps:

• Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
• Coat chicken pieces with the mixture.
• Brown all sides in 1/4 cup butter in large skillet.
• Arrange chicken in a 13-by-9 inch baking pan.
• Bake at 350°F for 30 minutes.
• Remove chicken.
• If desired, make gravy in pan, using drippings.
• Pour off into saucepan and keep warm.
• Put chicken back in pan.
• In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
• Add remaining butter, melted.
• Beat until smooth.
• Pour over chicken.
• Bake at 350°F for another 45 minutes.
• Serve with gravy, if used.