This year I’d love to share with you my favourite family dinners. In this house dinners need to be hearty, they need to be eaten, don’t take too long, don’t have any fancy ingredients and don’t cost too much. One of my favourite recipes is this chicken pie. I’ve shared it before but have updated it to a recipe card to make it easier for you at home to save or print. Or both.
If you want to spend half your day making pie then you can’t go past pioneer woman’s chicken pot pie but if you’re like me and need something to feed the family on a weeknight then this fits the bill.
I made this pie again tonight in one of my williams- sonoma pie dishes which are ceramic and it looked great. I’ve taken the pastry layer out from the bottom from my original recipe and you wouldn’t notice. I think it tastes better.
and here is a quick snap of what it looks like serving up for the kids….I didn’t have long to take it because I had hungry little people lining up for dinner. This is one of their favourites.
- 2 chicken breasts (about 500g)
- 2 handfuls sliced mushrooms
- 1 onion, diced
- 50g butter
- 1 Tbsp plain flour
- 1 cup stock (I use chicken)
- good splosh of white wine (optional)
- 2Tbsps cream (I've used thickened or sour cream)
- fresh herbs (parsley, basil, whatever you have going)
- 1 sheet puff pastry
- 1 egg and dash of milk
- salt, pepper
- Cut chicken breasts into a few large chunks, place in a saucepan and cover with cold water. Bring to the boil then simmer for about 10 minutes until chicken is cooked right through. Don't overcook it.
- Cut chicken into smaller cubes and set aside.
- Now while your chicken is on the stove you are going to start the sauce. Saute your onions and mushrooms in the butter. I just do this in a saucepan.
- When your onions are nice and soft add in the flour then whisk in the stock and wine (optional).
- Allow sauce to thicken but you don't want it too thick. I like a lot of sauce and serve it over my chicken when the pie is done.
- Add some herbs and season well with salt and pepper.
- Add in your cooked chicken and combine well and finally add in the cream.
- Butter up a pie dish/tart tin, pour the chicken filling in and then top with puff pastry.
- I fold or roll down my pastry edges the whole way around the pie. Brush with an egg wash of a beaten egg and a bit of milk.
- Bake in a preheated 180 degree oven for about 25 -30 minutes, remove from the oven and enjoy.
- If you wanted to make these to give to someone then I would allow the pie to cool to room temperature, wrap tightly and freeze or keep in refrigerator and take to a friend.
- You could also prepare the filling ahead of time and freeze and then just assemble and pop in the oven when you've got a busy day.
- And if you're feeding a big crew just double up your ingredients and cook 2 pies at the same time.