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Chicken pie recipe of 11-11-2011 [Updated on 27-08-2018]
The Chicken pie is a quiche filled with chicken of British origin, prepared with a shortcrust pastry shell and a tasty chicken and mushroom filling, ideal to serve for brunch, a dinner with friends or a trip out of town. For months I have been looking for a chicken pie recipe that satisfied me, but I found so many versions (one completely different from the other) that I couldn't figure it out anymore, so, as often happens, I groped based on the memory of the delicious chicken pie eaten last year in London ... the result was more than satisfactory, definitely worth repeating! If you prefer you can use the puff pastry instead of the brisèè, even if I do not recommend it, with such a rich filling, the crunchy shell of the brisèe in my opinion is unbeatable;) Well, with last week's savory pie recipe and with this chicken pie I think I have caught up with savory recipes, don't you think? Kisses to all, good weekend and Monday with a new sweet
Method
How to make chicken pie
First prepare the shortcrust pastry
Place the flour in a large bowl with the butter cut into chunks and salt in the center
Work the butter with your fingertips until you get a grainy mixture. Then start adding cold water to the dough as you go
Knead until a firm and homogeneous dough is obtained. Now wrap the pastry dough in a transparent film and leave to rest in the fridge for 30 minutes.
Meanwhile, prepare the filling.
In a large pan, sauté the finely chopped leek in butter.
Now add the chicken breast cut into small pieces
Once the chicken is browned, add the thinly sliced mushrooms and the diced bacon
Stir, add salt and pepper, then add a glass of boiling broth and cook for about 10 minutes over moderate heat, covering the pan with a lid.
Remove the lid, add 2 tablespoons of flour, mix and let it thicken over high heat.
Now take the shortcrust pastry again, divide the dough into 2 parts (one larger for the base and a smaller one to cover) and spread the sheets on a floured tray.
Line a greased springform pan with the first layer of brisee
Pour the chicken filling over the base and cover with another layer of pasta
Seal the edges of the chicken pie well, brush with beaten egg and make small holes on the surface.
Bake at 200 ° and bake for about 30 minutes or until the surface of the savory pie is golden
Allow to cool before turning out the chicken pie and serving it on a serving plate
Cut into slices and serve
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I agree, this very good thought falls by the way