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Traditional Chicken Pie

Boil a whole chicken with vegetables to create stock, then bake chunks of meat in a creamy homemade pastry crust.

Chicken Comfort Food Main Course High Protein Pie

Estimated Nutrition

Calories

897.6

kcal / serving

7180.5 kcal total

Carbs

61.4g

per serving

490.8 g total

Fat

52.5g

per serving

420.4 g total

Protein

43.1g

per serving

345.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

120

Butter

Cold, for pastry

piece

Egg

Free-range, beaten for glazing

250

Whole Milk

For sauce

Butter

For sauce

GrainsCereals

450

Plain Flour

For pastry

Plain Flour

For sauce

Meat

piece

Chicken

Medium, whole

NutsSeeds

piece

Cloves

Whole cloves

piece

Bay Leaves

piece

Peppercorns

0.5

tsp

Salt

Or to taste

OilsFats

120

Vegetable Shortening

Cold

Other

piece

Chicken Stock Cube

Vegetables

piece

Onion

Peeled

piece

Carrot

Peeled

Method

Rinse the chicken in cold water and place it in a large pan.

Add the clove-studded onion, carrot, bay leaves, stock cube, and peppercorns to the pan.

Cover with water, boil, then simmer for 45 minutes to 75 minutes until cooked.

Rub cold butter and shortening into salted flour until the mixture resembles breadcrumbs.

Add cold water to form a stiff dough, knead gently, and chill for 30 minutes.

Remove chicken, reduce cooking liquid to 250ml, strain, and skim off fat.

Cut chicken meat into chunks while discarding skin and bones.

Blend the boiled onion and reserved stock until smooth, then mix with milk.

Melt butter, stir in flour, then gradually add the stock-milk mixture and boil while stirring.

Season the sauce and fold in the chicken meat before cooling.

Preheat oven to 220°C and line a 20-25cm pie plate with two-thirds of the pastry.

Add filling, cover with a pastry lid, and seal edges with beaten egg.

Decorate with pastry leaves, brush with egg, make a steam hole, and bake for 45 minutes.

made with
a toodle. project