Herb House Chicken Pie Recipe

RatingDifficultyIntermediate

?There is no one definitive answer to this question, as there are a variety of ways to make chicken pie. However, a basic chicken pie recipe typically includes a mixture of cooked chicken, vegetables, and gravy, all encased in a flaky pastry crust.

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
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 3 halved chicken breasts
 1 cup diced carrots
 1 cup frozen young peas, thawed
 1 cup frozen corn, thawed
 4 tablespoon butter or margarine
 1 cup minced onion
 4 tablespoons all-purpose flour
 1 3/4 cups broth
  cup half-and-half
 ¼ teaspoon paprika
 ¼ teaspoon dry mustard
 ¼ teaspoon white pepper
 ¼ teaspoon rosemary
 ¼ teaspoon thyme
  Salt to taste, optional
 1 1/4 cups shredded Cheddar cheese
 
 1 cup all-purpose flour
 ¼ teaspoon salt
 ¼ teaspoon dried thyme leaves
 ½ teaspoon dried basil leaves
  cup butter or margarine


1

Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead.

2

1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth.

3

2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn.

4

3. In a saucepan, saute onion in 2 tablespoons butter until soft.

5

4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half.

6

5. Remove from heat. Combine with chicken and vegetables. Add seasonings.

7

6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese.

8

7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika.

9

8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

CategoryCuisine

Ingredients

 3 halved chicken breasts
 1 cup diced carrots
 1 cup frozen young peas, thawed
 1 cup frozen corn, thawed
 4 tablespoon butter or margarine
 1 cup minced onion
 4 tablespoons all-purpose flour
 1 3/4 cups broth
  cup half-and-half
 ¼ teaspoon paprika
 ¼ teaspoon dry mustard
 ¼ teaspoon white pepper
 ¼ teaspoon rosemary
 ¼ teaspoon thyme
  Salt to taste, optional
 1 1/4 cups shredded Cheddar cheese
 
 1 cup all-purpose flour
 ¼ teaspoon salt
 ¼ teaspoon dried thyme leaves
 ½ teaspoon dried basil leaves
  cup butter or margarine

Directions

1

Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead.

2

1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth.

3

2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn.

4

3. In a saucepan, saute onion in 2 tablespoons butter until soft.

5

4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half.

6

5. Remove from heat. Combine with chicken and vegetables. Add seasonings.

7

6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese.

8

7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika.

9

8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

Herb House Chicken Pie Recipe

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