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Chicken Pie
A classic supper-dish--ideal for family and guests.
Prep Time: 40M
Cooking Time: 40M
Serves: serves 6
Ingredients:
Nut free
- 2 tbsp flavorless nut-free vegetable oil
- 5 oz button mushrooms
- 2 leeks, thinly sliced
- 21/2 cups chicken stock
- 2/3 cup dry white wine
- 1 bay leaf
- 2 carrots, sliced
- 2 1/4 lb chicken fillets, cut into bite-sized pieces
- 3 1/2 tbsp cornstarch
- salt and freshly ground black pepper
- 1/2 tsp chopped fresh thyme
- 1 quantity egg and nut-free Piecrust
- 1 egg, beaten
Directions:
- Preheat the oven to 400° F.
- Heat the oil in a saucepan, add the mushrooms, and fry for 5 minutes. Remove the mushrooms to a plate. Add the leeks to the pan and fry for 2 minutes, stirring, and remove to a plate.
- Add the stock, wine, bay leaf, and carrots to the pan, bring to a boil, reduce the heat, and simmer for another 5 minutes. Add the chicken and cook gently for another 5 minutes. Remove the chicken and carrots to a plate.
- In a small bowl, blend the cornstarch with 4 tablespoons of stock and stir until smooth. Pour into the pan and cook, stirring for 3 minutes until thickened. Season and remove from the heat.
- Spoon the chicken, all the vegetables, and the sauce into a deep 7 cup pie dish. Stir in the thyme.
- Roll out the pastry on a floured surface to 1/4 inch thick. Cut a 9 inch round for the pastry lid. Roll out the trimmings and cut a 1/2 inch strip, long enough to go around the rim of the dish.
- Dampen the edge of the pie dish with water and press the strip of pastry around the rim. Dampen the strip.
- Carefully lift the pastry lid and place over the top of the pie dish and firmly press it to the strip all around to seal. Crimp the edges together if you desire. Make a small slit in the center of the pastry to allow steam to escape. Glaze the pastry with beaten egg.
- Bake until golden and the pie is hot through, about 40 minutes.
- Watch out for bouillon cubes, which may contain dairy or gluten.
Variations
Dairy free also nut free: Follow the recipe for Nut free, using one quantity of dairy-free Piecrust.
Egg free also nut free: Follow the recipe for Nut free. To glaze, replace the egg with 2 tablespoons of milk or, if a shinier glaze is preferred, use the following gelatin glaze. Put 2 tablespoons of water in a small bowl and sprinkle 1 tablespoon of gelatin over. Let soften for 5 minutes then stand the bowl in a pan of gently simmering water and stir until dissolved completely. Brush over the pastry using a pastry brush, being careful not to let puddles of the glaze collect in the pastry hollows or crimped edges.
Gluten free also nut free: Follow the recipe for Nut free, using one quantity of gluten-free Piecrust. The gluten-free pie crust will have a slight yellowish hue because of the cornmeal in the pastry.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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