Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. In the same skillet, add mushrooms, onions, carrots, celery, and garlic. Cook until vegetables are tender.
4. Sprinkle flour over vegetables and stir until combined.
5. Slowly pour in chicken broth and heavy cream, stirring constantly until mixture thickens.
6. Add thyme, rosemary, salt, and pepper to taste.
7. Add chicken back into the skillet and stir until combined.
8. Pour chicken mixture into a 9-inch pie dish.
9. Roll out puff pastry on a floured surface until it is large enough to cover the pie dish.
10. Place puff pastry over the chicken mixture and trim any excess pastry.
11. Brush beaten egg over the top of the pastry.
12. Bake in preheated oven for 30-35 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 23g
Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or milk.
- Puff pastry can be substituted with pie crust or biscuit dough.
Variations:
- Add diced potatoes or sweet potatoes to the vegetable mixture.
- Use different herbs such as sage or oregano.
- Add a layer of shredded cheese on top of the chicken mixture before adding the pastry.
Tips and tricks:
- Make sure the chicken is fully cooked before adding it back into the skillet.
- Use a fork to prick holes in the pastry before baking to prevent it from puffing up too much.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Store leftover chicken pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve chicken pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Garnish chicken pie with chopped fresh herbs such as parsley or chives.
Pairings:
Pair chicken pie with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve chicken pie with a side of roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken pie has been a popular dish in England since the Middle Ages.
Flavor profiles:
Hunter's chicken pie is a savory dish with a creamy chicken and vegetable filling and a flaky puff pastry crust.
Serving suggestions:
Serve chicken pie as a main course for dinner or as a hearty lunch.
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Taste: Savory, Rich, Herby, Comforting, Tangy