Chicken Pie
Chicken Pie Made With Homemade Butter Crust May Be A Fantastic, Satisfactory Food To Contact And Luxuriate In Any Time Of The Year.
INGREDIENTS
2 cups of undercooked grated chicken
2 potatoes, peeled and diced
1/2 cup carrots, finely diced
1/2 cup onion, finely diced
4 spring onions, only green tips, chopped
5 tablespoons of butter
5 table flour
3 cups chicken broth
1/4 cup half and half
1/4 teaspoon black pepper
1/2 teaspoon salt
Butter pie shell
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter - place the butter within the freezer long enough to chill down, then grate, then return to the freezer until you're able to use it. It integrates into the flour faster and more evenly when shredded
1/4 cup very cold water
INSTRUCTIONS
1.Melt butter during a large saucepan. fry the green onions, onions, carrots and potatoes for five to 7 minutes. Sprinkle flour over the vegetables, stir and cook for 2-3 minutes. Add 3 cups of chicken broth and a couple of cups of grated chicken. Add salt and pepper. Stir to combine . Add 1/4 cup half and half, simmer 5 minutes until thickened.
2.Pour the chicken filling into the pan, let the filling cool before filling it with the butter pie shell . Bake at 375 degrees for 35 to 40 minutes or until skin is golden. Serve immediately.
For the butter pie shell
3.I mix flour and salt during a bowl and put it within the freezer too. supercooling everything is vital to creating this buttery crust.
4.In a large bowl, combine flour and salt. Chop the butter during a pastry blender until the mixture resembles large crumbs. Stir in water, one tablespoon, until the dough forms a ball. Wrap in plastic and chill for 4 hours or overnight.
5.I never wait 4 hours for it to chill down, 2 hours is that the longest cooling time I even have ever given a dough before using it an equivalent day. for subsequent day or two.
6.Roll out the dough to suit a 9 inch pie plate. After the filling has cooled, place the crust on top of the filling, curl it and bake at 375 degrees for 35 to 40 minutes or until browned on top. Let the chicken pie cool for 10 to fifteen minutes before chopping and serving.
