- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 517.3
- Total Fat: 29.0 g
- Cholesterol: 139.7 mg
- Sodium: 275.3 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.9 g
- Protein: 31.6 g
ECONOMY GASTRONOMY Chicken Pie with Sweetcorn, Mushrooms and TarragonSubmitted by: WAHZOE
IntroductionA pre made pie will never taste as good as the real thing.
You could substitute something lower fat for the double cream, but I'm not sure what to use, so this time I am making it with the cream. A pre made pie will never taste as good as the real thing.
You could substitute something lower fat for the double cream, but I'm not sure what to use, so this time I am making it with the cream.
600g Cooked chicken, chopped (for the sake of the nutritional values I figured it would be a mix of dark and light meat, also tastes better that way)
1.5 litres of good chicken stock (or the liquid you poached the chicken in if you cooked it fresh for this recipe)
4 tbsp sauce flour (a flour available in the UK, VERY finely milled, to allow the making of white sauces without using butter)
150 ml double cream
20 small button mushrooms
1 tin sweetcorn, drained
puff pastry to cover (I'm assuming you'll use just over half of a ready rolled sheet, but it depends on how wide your pie tin is)
1 tbsp coarsely chopped fresh tarragon
1 egg, beaten.
1. Boil the chicken stock until it is reduced to about 600ml.
2. Gradually whisk in the sauce flour and keep whisking to prevent lumps forming (if you are using a non stick pan remember to use a non stick friendly whisk) until stock thickens into a chicken sauce. You are looking for the consistency of say a creamy soup, so if you need more flour, add it.
3. Once happy that you have a thickish sauce, pour in the cream - this will enrich everything. Now add the mushrooms and the sweetcorn, followed by the chicken. At this point it should be an even balance of vegetables, meat and sauce, if yours is swimming in sauce, now would be the time to drain a bit off.
4. All that remains is to top the pie with puff pastry, but you cannot do this while the mixture is still hot, it will get messy. So pour the mixture into your pie dish and allow it to cool for at least 30 minutes.
5. Roll your puff pastry out if you are not using a ready rolled sheet. And either roll it to size or cut a piece slightly bigger than the top of your pie dish. You want it about 5mm thick.
6. Sprinkle tarragon over the top of the mixture in the pie dish and brush the lip of the pie dish with beaten egg. Cover the pie dish with the puff pastry, trim the overhanging pastry and crimp or mark the edges with a fork.
7. Brush the top of the pastry with a little beaten egg and either refrigerate until needed or bake immediately in the oven at 180 C for about 35 minutes.
SERVE with mashed potatoes and green beans perhaps.
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.