Friday Food! Creamy Chicken Pie

It’s British Pie Week 2018!

Pie week! I have been super excited about this. I love, love, love pie and I love any excuse to make a pie whether that be savoury or sweet, anything goes here. In fact let me change that I don’t even need an excuse. Pies are definitely my go to comfort food. With the recent ghastly cold weather we’ve been having lately a pie was certainly on the menu.

I had planned to make a lovely mid-week pie, the perfect dish to spur both Ryan and myself on for the next couple of days until the weekend. I was also super-duper excited when my postman delivered me a very special package full of special stock for every cooking occasion.

Chicken Pie

The delivery of these exciting stock’s from the lovely people at essential cuisine made me even more determined to make this pie. With it being British Pie Week I just knew that this was the perfect week to get hands on with a pie and try out my new goodies.

Here is a FREE printable/downloadable recipe for Creamy chicken pie.

Print Recipe
Creamy Chicken PIe
Creamy chicken and Vegetable sauce delicately encased in puff pastry .
Chicken pie
Course Main Dish
Cuisine English
Prep Time 25 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Sauce
Course Main Dish
Cuisine English
Prep Time 25 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Sauce
Chicken pie
Instructions
  1. Preheat the oven to 200ºc Fill your Pie dish with one sheet of puff pastry, prod the base in a couple of areas with a fork. Slice off any pastry hanging over the side of your dish. Line your base with parchment paper and then fill with baking beans. Place it in the oven to blind bake for around 10 minutes. once the ten minutes is up remove the pie from the oven and place it to one side.
  2. Meanwhile, place the chicken, carrots, potatoes and stock into a large saucepan and season well. Leave it to simmer for a good 20 minutes then turn off the heat.
  3. When you feel the chicken is nearly cooked through, take another saucepan and add the butter and the onions and leave to cook on a medium heat until the onions are translucent and the butter has fully melted.
  4. Add in the flour and mix it with a whisk continuously. You should start to get a creamy paste. Continue to stir with your whisk.
  5. Using a ladle, add the stock from your chicken mixture to your paste be sure to only get the stock and none of the chunky chicken or veg! Whisk after each ladle full. Continue this until you have removed the majority of the stock.
  6. Pour in the milk and heat through whilst whisking. Once the sauce is close to boiling add in the chicken and and vegetables. Let it get to almost boiling point again then squeeze half a lemon into the sauce. You can add more sauce or lemon if you think it needs it.
  7. Remove the baking parchment from the pie and then pour in the chicken sauce. Brush the sides of the pie with egg wash and then proceed to cover the pie with the second sheet of puff pastry.
  8. Brush the top of your pie with egg wash and then place the pie in the oven. Leave it to cook for about 20 minutes or until the pie is golden.
Share this Recipe

I have made this pie many, many times with many different stocks but I must be honest here, I have never tasted a pie so rich in flavour as the one I created with my essential cuisines chicken stock. for just under £4 this stock is now my go to stock product, my side kick. A little goes a very, very long way so I can see these lasting a good while too which is always a good thing.

Better still? My toddler approves! Thumbs up essential cuisine!

Fancy trying out Essential Cuisines Stocks? You are able to purchase them online. They are also available in Lakeland and booths supermarket and all high end butchers, farm shops and delis.

 

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2 Comments

  1. 15th March 2018 / 10:00 am

    I have never seen chicken and veg stock in a bottle but it looks divine! I know Pie Week has finished but I might just have to make this my Friday night recipe for tomorrow!! Xx

    Emma-Leigh Hull / http://www.emma-leighhull.co.uk

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