CHICKEN PIE RECIPES - BBC GOOD FOOD
Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version.
Provided by Good Food team
Number Of Ingredients 1
CURRIED CAULIFLOWER CHEESE FILO PIE - DELICIOUS. MAGAZINE
Cauliflower cheese gets the Ottolenghi treatment in this delicious recipe for curried cauli-cheese filo pie. Comfort food at its finest. Recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25), photograph by Elena Heatherwick
Provided by Noor Murad and Yotam Ottolenghi
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- Heat the oven to 180°C fan/gas 6. Line the bottom and sides of the 23cm springform cake tin with baking parchment.
- Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, ½ tsp salt and a good grind of pepper. Roast for about 20 minutes until cooked through and lightly coloured. Set aside and turn the oven temperature down to 170°C fan/gas 5.
- Meanwhile, make the béchamel. Put the cubed butter in a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for 1-2 minutes – it should start to smell nutty (like popcorn). Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and the sauce is smooth. Cook, whisking often, for about 7-8 minutes until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and ½ tsp salt until the cheese has melted.
- Keep your filo sheets under a damp tea towel to prevent them from drying out. In a bowl, combine the melted butter and the remaining 1½ tbsp oil and keep to one side.
- Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating it slightly so the overhang drapes over the sides at a different angle. Do this with all 6 sheets.
- Spoon half the béchamel into the base and top with the roasted cauliflower florets. Spoon over the remaining béchamel, then crimp up the overhang so it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.
- Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.
- Using a tea towel to help you, carefully release the outer circle of the springform tin, then return the pie to the oven for another 20-25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes.
- Top the pie with the parsley and lemon zest and serve warm.
Nutrition Facts : Calories 817kcals, FatContent 51.1g (26.6g saturated), ProteinContent 26.5g, CarbohydrateContent 60.4g (13.6g sugars), FiberContent 5g
More about "curried chicken pie recipes"
LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
CURRIED CAULIFLOWER CHEESE FILO PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 1 hours 30 minutes
Calories 817kcals per serving
- Top the pie with the parsley and lemon zest and serve warm.
LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
CHINESE CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
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