Individual Leftover Chicken Pies
Using leftover roast chicken in a pie is a great way to speed up the process of pie making from scratch. Keep all the bones and carcass too so that you can make your own chicken stock.
Ingredients
2 Tbsp olive oil
75 g onions, quartered
100 g carrots, trimmed, peeled
2 celery stalks, trimmed, halved
2 garlic cloves
80 g mushrooms, sliced
1 Tbsp plain flour
400 g cooked chicken, cut into 2 cm cubes
400 g chicken stock, hot
2 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
2 tsp wholegrain mustard
salt, as needed
black pepper, as needed
For the pastry
200 g plain flour
90 g unsalted butter, cold, cut into 2 cm cubes
0.5 tsp salt
25-30 g water
1 egg
2 Tbsp water
Instructions
STEP 1/4
Assemble the Express Serve attachment.
Assemble the Express Dice attachment with the Dicing Disc and Dicing Grid.
Place a bowl underneath the attachment.
Dice onion, carrots and celery into the bowl at medium speed.
STEP 2/4
Making the chicken filling
Add oil into a saucepan or a large cast iron casserole dish.
Heat on a medium-high heat.
Transfer the diced vegetables into the saucepan.
Sauté until softened for 5 minutes on a medium-high heat.
Add garlic and mushrooms.
Cook for 3 minutes on a medium-high heat.
Add 1 Tbsp flour and stir to combine.
Cook, stirring constantly for 2-3 minutes on a medium-high heat.
Add hot stock, thyme, rosemary, mustard, salt and pepper.
Bring to the boil on a high heat.
Simmer until thickened for 10 minutes on a medium-low heat.
Add chicken, stir to combine and remove from the heat.
Divide the mixture between the pie dishes evenly.
Set aside and let cool.
STEP 3/4
Making the pastry
Fit the Knife Blade.
Add flour, butter and salt into the Appliance bowl.
Pulse until combined.
Then add water while the machine is running on speed 1.
Tip: Stop the machine once all the water has been added.
Transfer the pastry to a lightly floured work surface.
Shape into a ball.
Chill in the fridge for 20 minutes.
STEP 4/4
Preheat the oven to 190ºC.
Grease the edges of the pie dishes.
Add water and egg into a small bowl and mix together.
Roll out the chilled pastry into a circle.
Cut out rounds using a 14 cm round cutter.
Place the pastry round over the top of the filing.
Crimp the edges with a fork.
Using a sharp knife, cut a small hole in the top of each pastry lid.
Tip: It will allow steam to escape during baking.
Brush all over with egg wash to glaze.
Bake until the pastry is golden and the filling is piping hot, for 25 minutes at 190ºC.
Serve.
Substitutions
2 Tbsp of oil can be replaced with combination of oil and butter.
Individual Leftover Chicken Pies
Using leftover roast chicken in a pie is a great way to speed up the process of pie making from scratch. Keep all the bones and carcass too so that you can make your own chicken stock.
Ingredients
2 Tbsp olive oil
75 g onions, quartered
100 g carrots, trimmed, peeled
2 celery stalks, trimmed, halved
2 garlic cloves
80 g mushrooms, sliced
1 Tbsp plain flour
400 g cooked chicken, cut into 2 cm cubes
400 g chicken stock, hot
2 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
2 tsp wholegrain mustard
salt, as needed
black pepper, as needed
For the pastry
200 g plain flour
90 g unsalted butter, cold, cut into 2 cm cubes
0.5 tsp salt
25-30 g water
1 egg
2 Tbsp water
Instructions
STEP 1/4
Assemble the Express Serve attachment.
Assemble the Express Dice attachment with the Dicing Disc and Dicing Grid.
Place a bowl underneath the attachment.
Dice onion, carrots and celery into the bowl at medium speed.
STEP 2/4
Making the chicken filling
Add oil into a saucepan or a large cast iron casserole dish.
Heat on a medium-high heat.
Transfer the diced vegetables into the saucepan.
Sauté until softened for 5 minutes on a medium-high heat.
Add garlic and mushrooms.
Cook for 3 minutes on a medium-high heat.
Add 1 Tbsp flour and stir to combine.
Cook, stirring constantly for 2-3 minutes on a medium-high heat.
Add hot stock, thyme, rosemary, mustard, salt and pepper.
Bring to the boil on a high heat.
Simmer until thickened for 10 minutes on a medium-low heat.
Add chicken, stir to combine and remove from the heat.
Divide the mixture between the pie dishes evenly.
Set aside and let cool.
STEP 3/4
Making the pastry
Fit the Knife Blade.
Add flour, butter and salt into the Appliance bowl.
Pulse until combined.
Then add water while the machine is running on speed 1.
Tip: Stop the machine once all the water has been added.
Transfer the pastry to a lightly floured work surface.
Shape into a ball.
Chill in the fridge for 20 minutes.
STEP 4/4
Preheat the oven to 190ºC.
Grease the edges of the pie dishes.
Add water and egg into a small bowl and mix together.
Roll out the chilled pastry into a circle.
Cut out rounds using a 14 cm round cutter.
Place the pastry round over the top of the filing.
Crimp the edges with a fork.
Using a sharp knife, cut a small hole in the top of each pastry lid.
Tip: It will allow steam to escape during baking.
Brush all over with egg wash to glaze.
Bake until the pastry is golden and the filling is piping hot, for 25 minutes at 190ºC.
Serve.
Substitutions
2 Tbsp of oil can be replaced with combination of oil and butter.