CHICKEN PIES RECIPE EASY RECIPES

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CHICKEN, LEEK & MUSHROOM PIES RECIPE | BBC GOOD FOOD



Chicken, leek & mushroom pies recipe | BBC Good Food image

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 12

50g butter
3 leeks , washed and finely sliced
1 thyme sprig
100g button mushrooms , sliced
20g dried porcini mushrooms , roughly crumbled
6 skinless and boneless chicken thighs, cut into chunks
30g flour
splash of white wine (optional)
300ml chicken stock
100ml double cream
½ lemon , juiced
1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Steps:

  • Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
  • Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

Nutrition Facts : Calories 1051 calories, FatContent 61 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 7 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.7 milligram of sodium

UNBELIEVABLY EASY MINCE PIES RECIPE | BBC GOOD FOOD



Unbelievably easy mince pies recipe | BBC Good Food image

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Provided by Orlando Murrin

Categories     Snack, Treat

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield Makes 18 pies

Number Of Ingredients 6

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg, beaten
icing sugar, to dust

Steps:

  • To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
  • Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  • Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
  • Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
  • Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
  • Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Nutrition Facts : Calories 222 calories, FatContent 11 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium

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