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No one can resist a delicious pie. Although apple pie usually ranks as the top favorite, chicken pie comes in a very close second.
Why is chicken pie recipe so popular dish for housewives and their families? For one, the chicken back can already be considered a complete meal of protein and carbohydrates you can gain from chicken meat and the crust, respectively, and the necessary fiber from fruits and vegetables that you add the filling.
However, because you can find chicken pies almost everywhere, they have suffered marked as “normal” fare. Some not-so-discriminating individuals have even come to demand that all the chicken pies taste the same, despite the fact that there are thousands of varieties of chicken pie recipes you can find on the Internet.
This comment can not be said about the chicken pies made by culinary experts from leading five star restaurants in the world today. Just look at the reality cooking show on TV and you will see Master Chefs change humble chicken pie in the gourmet delight.
One good example of gourmet chicken pie recipe is a chicken and mushroom pie creation Chef David Coulson in the popular BBC cooking competition show “Master Chef” The Professionals “. Give this recipe a try in your own kitchen and discover the culinary magic that Master Chef can weave humble chicken pie recipe …
Master Chef David Coulson is chicken and mushroom pie
the ingredients for chicken
1 large whole chicken
olive oil, for drizzling
salt
freshly ground black pepper
100ml / 3½fl ml chicken stock
100ml / 3½fl oz Madeira
ingredients for the sauce:
25g / 1oz butter
2 tbsp vegetable oil
2 small carrots}
1 celery stick} Make sure that these 4 ingredients are finely chopped
1 shallot}
1 clove garlic}
1 leek, cleaned and sliced
100g / 3½oz mixed mushrooms (preferably morels and girolles), cleaned and chopped
150ml / 5fl oz dry white wine
100ml / 3½fl ml double cream
4 large flat mushrooms (stems removed)
material for the pastry:
225g / 8oz ready-made puff pastry
flour, for dusting
1 free- range egg, beaten
guidelines
1) Preheat the oven to 200C or 400F or Gas 6.
2) With the use of deboning hall knife, cut off the legs and wings of chicken and set aside. Carefully carve off the breast. Drizzle the breast with a little olive oil and season with salt and pepper. Tightly wrap the chicken in plastic cling wrap and set aside.
3) Arrange chicken legs in a roasting tin and drizzle with olive oil and season with salt and pepper. Fried feet for 30 minutes, or until they are golden brown and cooked through (poke thickest part of the leg with a fork or skewer to see if the juices run clear). Baste the chicken as often as necessary during cooking.
3) Remove the chicken breasts from plastic cling film. Poach the breast for 20 minutes (or until cooked through) a pan of simmering water. Carefully shred the meat inside the bowl and set it aside.
4) Let Madeira and chicken stock in a small pan simmer for a few minutes before adding the chicken wings. Cook wings in 20 minutes, or until it is cooked through. Wings put aside, but keep cooking stock in reserve.
5) cooking sauce by heating the butter and 1 tablespoon of vegetable oil in a pan. Gently fry the carrots, celery, leeks and shallots for 4-5 minutes, or until the vegetables begin to soften. Add the garlic and mushrooms along with the oil and gently fry for another 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated. Stir in cream. Put the shredded chicken leg meat phone.
6) arranged flat mushrooms over a baking tray and spoon mushroom sauce on top.
7) For the pastry, start by rolling out with a rolling pin in Puff pastry on a floured surface. By using a pastry cutter, stamp out circles the same size and flat mushrooms you have ordered on your baking pan. Put pastry on a baking sheet. Prick the surface with a fork or skewer. Brush pastry with beaten egg. Bake this combined stuffed mushrooms for 8 to 10 minutes, or until it has risen well and turn golden brown.
8) To serve, cut the chicken into thick slices with a knife. Remove all bones from chicken wings. Sit mushrooms on ser- plate. Sort pastry circle on top and a corner. Submit chicken breast and wing meat side. The Reserve heated chicken stock and Madeira sauce and drizzle over the plate. Garnish pie with fresh thyme. Serve with creamed potatoes.
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Source by Charles Hayes