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Sunday, November 4, 2012

chicken savory pie


 Chicken Savory Pie. One of the best meals in my stash of memory recipes. I warn you now, though, that this chicken "pot" pie is completely from scratch! No additives, no cans, no packaged pastry, only the good stuff.

The first secret is in the pastry. I would really prefer to teach you this in person, but I find that is rather tricky to accomplish via internet so you'll have to suffer along with my instructions. I have done my best to explain with sufficient detail, here.

Now, you start thinking about fillings. You can use the above flaky pastry recipe for other savory pies, or for sweet pies. It is delightful with apple. But as we are doing chicken savory today, here is my recommended filling: cooked chicken, rough chopped onion, chopped mushrooms, frozen peas, steamed carrots. Toss all up together, and then fill the pie.


Now, you need a cream gravy. Really simple.

For 2 cups worth of gravy, set aside 2 cups milk and whisk in 2 Tbs flour. In a hot pan, melt but do not burn 4 Tbs butter. Add 3-4 Tbs flour and stir in to form a rue. Add milk, all at once, and whisk in to blend smoothly. As this comes back up to heat, it will suddenly thicken so keep stirring. Add 1/2 tsp nutmeg, black pepper, salt. Taste and season more as required.

Pour gravy all over inside the filled pie. Roll out the other portion of pastry as you did the first. Fold and place it over the top of the pie. Either pre-cut a steam vent, as I did, with a cookie cutter or a steady hand, or simply slit a few steam vents into the top of the pie once lid is in place. Don't worry about trimming edges this time. Fold them under the lower edges of pastry, and then use two knuckles from one hand and one knuckle from the other hand to crimp and seal edges together.

You are ready to bake! Place pie, or pies, into the oven at 375F for 30-40 minutes, until bubbling hot inside and gently browned on the outside. Serve hot, with steamed vegetables and a tossed green salad.


Alternatives:
  • Chicken pie with clear gravy
  • Steak and ale pie -- use beef and onion (kidney with the beef is lovely), a clear beef gravy with a dab of strawberry jam stirred in, and serve with mash of potato, parsnip and turnip, Colman's English mustard and horseradish on the side
  • For lower carb meals, or stretching butter rations, use one recipe of flaky pastry to form two lids on two bottomless pies, casserole style. It is easier to serve pie for large groups of people, 15 count and more, when making up large casseroles this way. 

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