Chicken Pie Casserole Recipe: Pie Crust Not Required

Chicken Pie Casserole Recipe

I have a cheek calling this a chicken pie recipe, it is really chicken in yummy gravy with veg and a pastry topping.  My apologies if you were determined to do something more complex.  My mum never made savoury pies with crusts attached, all her steak pies and chicken pies were made as casseroles and she cooked puff pastry squares in individual serving sizes separately.  And boy, do I so get why she did this, savoury pie crusts are a total pain, adds heaps more stress to the cooking experience and the result (see below for my last Friday efforts) does not look, serve as easily or taste as good as making the puff separately.

Chicken Pie Casserole Ingredients (Serves 4):

  • 4 medium-size Chicken Breasts, cut into irregular chunks of around 2 cm
  • Seasoned, Plain Flour, enough to generously coat the chicken
  • 2 Carrots, cut into rounds, I quite like them rustic and chunky, ie about 1/2 cm to 1 cm, you could dice of course 
  • 1 small head of Broccoli, cut into small florets
  • 1 medium Onion, diced
  • 1 clove of Garlic, minced
  • Teaspoon of dried Sage
  • Large Bay Leaf or 2 x small Bay Leaves
  • 600 ml good quality Chicken stock
  • Glass of White Wine
  • Olive oil and Butter for browning the chicken
  • A sheet of ready-made puff pastry, or about 200g

Method:

Warm a large frying pan and then add the oil and about 50g of butter.  Warming the pan first stops food sticking too much.  Toss the chicken chunks in seasoned flour with the sage added, make sure the chicken is well coated with flour.  Brown the chicken chunks in the frying pan until golden with some browny bits on the edges — this adds to the final flavour.

Meanwhile, in a large pan, saute the minced onion in olive oil until glossy in appearance and then add the garlic and carrots and sweat these for a couple of minutes.  Add in the stock and bay leaf, bring to the boil and then simmer.

Once the chicken is browned and taken out, deglaze the frying pan with the white wine, and stir like crazy to get all the stickiness off the pan.  Once this mixture has reduced and thickened a little, add this to the chicken stock broth with the chicken chunks.  Simmer over a medium heat for about 30-40 minutes, adding further stock and reducing the temperature if the gravy is reducing too much.

I add the broccoli florets a little later on in the cooking process, half-way in really, as I don’t like mushy broccers, but it’s personal taste.  In a proper pie, of course you don’t have that choice or control.

Once the chicken in gravy is cooking, line a baking tray with greaseproof paper and then oil this lightly too.  Cut out whatever shapes you fancy from your pasty, I have thought that you could do cute stars and moons for kids, but generally I just cut boring rectangles.  Cook according to the instructions, usually about 30 minutes so they should time to be ready when your casserole is ready.

I should explain the picture below: a bunch of people arrived at the door as I was fiddling with this, I realised I had pulled out too big a casserole dish and thought, oh sod it, it’ll be OK but the pastry kind of collapsed inside, silly me.  Still tasted good, and I think makes my point totally about not attempting to do this as an all in one pie.  You have been warned…

Collapsed Chicken Pie...

Collapsed Chicken Pie...

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Categories: Chicken

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