The Best Creamy Chicken Pie Recipe | Family Dinners
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- čas přidán 11. 09. 2024
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Hey folks! So last night for tea I made this wonderful creamy chicken and mushroom pie! It was so delicious and very easy to make…a wee bit more time consuming than throwing a shop bought one in the oven..but much more satisfying :) Everything I used will be listed below
-Cheryl x
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Makes enough caramel for 4-5 adults (I used a 20cm/8 inch pie dish)
* 2 Sheets ready rolled pastry (one shortcrust, 1 puff)
* 2 Chicken breasts
* 2 Good knobs of butter for frying
* 200g (7 oz) chestnut mushrooms - diced or sliced
* A splash of dry white wine
* A dash of nutmeg
* 2 Tablespoons fresh tarragon - chopped
* 1 Tablespoon flour
* 2 Teaspoons English mustard
* 300ml (10 oz) Chicken stock
* 200ml (7 oz) Double or heavy cream
* 1 egg - separated
* Salt & pepper to taste
* Optional herbs for the poaching water
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I shouldn't watch this at 1am..im bloody starving now
Just started cooking at 54. This was so easy and delicious. Your recipes are fantastic
Pro tip: if you make your own shortcrust pastry, when you add the pie weights fill it *to the rim* to prevent the crust from shrinking. Even filling it only halfway may still result in a shrunken crust with short sides. Thanks for the pot pie recipe!
Ah thank you 😊 🙏🏻
Good tip!
Never thought of that.
If you do make your own pastry make it a lot bigger than you need and DO NOT press it into the sides, that is what causes the shrinkage, you can make sure it is into the sides of the pan , but don't stretch it, if you stretch it to fit , it'll shrink.
I love the shortcrust pastry idea. Thank you.
Well it is 9am in Canada, going to be 40C but I am making this pie as I have chicken, mushrooms and lots of fresh tarragon. Hoping my outdoor oven will bake this well. May be an interesting experiment! Thanks
Did you manage to bake this Delicious looking chicken pie today? Too hot for me to turn my oven on!😎🇨🇦
Oh wow, 40C is hot! It's not reached that in Sioux Falls at all this summer, so far. Let us know how it turned out.
That’s what I thought too! I’d love to make this mouthwatering recipe, 🌸😋we love it but these days are scorching 🥵 hot (to be precise Saharan heat wave is coming with 40+ C!) in south Spain, I don’t want to make the house hotter by turning the oven on.
Anyway, I’ll keep the recipe for later when it gets cooler.
I'm going to try this as soon as I have counter space! Might throw in a bit of onion or a shallot
I love those recipies. Even if I won't really remake it like that (I'd change for a meat substitute or just use many more vegetables) but where I'm from, savory pies are very much not a thing so I don't get any in stores or anywhere else. I for one am a big fan of schottish dishes so these videos give me a chance to see how it's supposed to be. Because it's (IMO) much easier to cook by a video recipe than a written one, especially if the dishes are foreign to oneself. So yeah thank you
In all honesty this has to be one of the most intuitive and easy to follow resepys iv seen on youtube
Beautiful. Will give this a go. I lost my mum last year, her chicken and mushroom pie was a thing of beauty. Annoyingly I don’t have her recipe but this looks pretty close 👍🏻
Sorry to hear about your mom. Is there any chance another relative has it (like a cousin, etc)?
@@LindaC616 Thank you, Linda. Unfortunately no - ours was a small family but I’m confident Cheryl’s recipe is as close as I’ll get. I know my mum used to poach the chicken in her slow cooker, everything else seems the same. Having said that I don’t think she had a pastry base, so it was just a lidded version.
@@AKBrechin ah, what a shame! My mom passed over 20 years ago, but between the niece (who's more like a little sister) and some cousins, we can track down most things.
I remember when I was in grad school, I tried to replicate my mom's beef and noodles, since I had helped her make the noodles as a young child. Unfortunately, I forgot the step where you unroll them and dry them, so I got a gluey mess!
I've never made a pie but will try one day. This looks lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
And you too bud
@@systemSkynet Your msg tagged as 14 mins ago replying to a msg from 4 mins ago. I now know the film Terminator will do/has done/is now depicting real events Mr SkyNet. :-)
For me making a Pie, any baking is a major event but I have managed it quite a few times now and this lady does explain things beutifully.
@@jamesgoacher1606 as soon as I have counter space, I'd try it
@@jamesgoacher1606 Haha you found me out. I promise to not take over your devices
You always make everything look so easy to do I love your recipes.
For what it's worth, no foil is needed if you use clean tumbled natural stone. I use tumbled agates. Quite posh, but totally works and saves on the foil for the Sunday Roast. These sorts of pies can be made and frozen. Simply prep up to the point of baking (in the tin) and rapidly cool in the freezer till dead cold but nit frozen. Wrap in reusable large zip bags then freeze hard for 3 days before stacking. Will keep for 1 year in the freezer.;)
I made this for dinner tonight. I used chicken thighs on the bone and poached them in a roasting tin full of stock-type veg, herbs and water, in the oven (covered with foil), then shredded the meat the same. I used the strained liquid from the cooking as the stock and added the rest of the white wine I had from a miniature bottle to the sauce, as it was reducing. (I used a drop less cream to make up for the extra wine.) Absolutely amazing pie! I even had 4 extra portions of homemade stock for the freezer doing it that way. Thanks for the recipe!
Lovely recipe demonstration and I could devour it myself! As you say very rewarding making your own pie! Glad you recently enjoyed a trip to my home city of Liverpool!
You could have poached your chicken breasts in the chicken stock that you bought. It would have added to the flavour of both the chicken and the stock.
Husband loved this! Thank you so much for the recipe.
That pie is 2 portions for me Cheryl LOL! Amazing stuff.
I’d just eat it out of the tin with a spoon!
Hi there, if it hasn’t been mentioned already…the shiny side of the tin foil reflects the heat. Using the dull side up encourages good heat of what it covers. Thank you for your tea time meals. Love the scenery clips you often add, beautiful 🤩
Thank you for a tip I heard years ago and sadly forgotten.
Alas that is an old wives tale. One side is shiny purely from how the foil is milled in the manufacturing process. Both sides are just as effective as each other and neither has a benefit over the other.
As usual. Thanks.
I have only had a Chicken and Mushroom Pie once (chip shop type pie or similar) didn't like it and have avoided them ever since. However your filling looks wonderful so it shall be done. I try to make individual ones to freeze but I think I will make it as is and then think about some freezer saved ones based on the result. Had success in the past with beefy ones, maybe yours, unsure. Yes - they were yours because we have the same little pie tins.
I rarely follow the recipe exactly because of practical (not got it) reasons but a close try. I made the Quorn Cottage Pie thing recently for instance. Realised I did not have enough potatoes so it got frozen in portions and has been used as a Pasta topping. Its OK and that excersise will be repeated, - when I remember the potatoes. :-)
Thanks for sharing Cheryl, this one is a keeper.
Another wonderful recipe, Cheryl. I chose the cheese and onion one in the questionnaire so hopefully you may do that one at a later date. I have never cooled a pie before but you inspire me to have a go! It looks so succulent.
Lovely presentation, you've got my subscription. Looking forward to going through the rest of your videos.
And hey, that heartagram was a blast from the past!
Looks very mouth watering. If you don't know already, rolling the edge if the dish with a rolling pin, removes surplus pastry neatly.
Lovely recipe. (I will use a BECHAMEL for less calories.)
To 'SEAL' the edge of the crust, I use a FORK, and press down all the way around. (makes a nice pattern too)
Thank you for this recipe.
🙂🙂🙂
A wonderful video and very easy to follow . I'm inspired to give this pie a go , it looks perfect and i bet it tastes perfect too .
I have already had great success with your Mince and Onion tray pie , the Scotch Pies and your Scones . you make real food at its best , thank you so much for sharing your amazing cooking skills with me .
I think I would have used all the pastry up and made a bigger pie, particularly as you were having to leave some of the expensive chicken filling out so as not to overfill that small foil plate.
Nice! We don't have shops that make anything like what you are able to buy like this. Looks so good.
Mrs Catford made this for tea tonight. “ Pure Quality “. great recipe and great video 🥃🥃
big plate please
🍽 👈😁 here you go!
@@WhatsForTea haha legend
You get your serving and the wee bit left over! 😉
@@LindaC616 Thats why I put in the effort and also why I'm so big haha
@@systemSkynet 😆
Lovely can beat homemade food
Best wishes
Will try this,it looks delicious!
Looks delish! I love tarragon with chicken. Hello from Corvallis Oregon US.
This is delicious, I love it. I must make for one Scottish man.
Yesterday I cook your stovies, I didn't put swede, instead I put little cabbage and garlic, chilli. He was mad he didn't likes garlic and chilli.
I didn't make completely same like yours. I told him to go in Scotland and to eat there real Scottish food, he have also there family.
U don't have to always follow the recipe, you can change it as you want as long as the flavors work together
Great pie, look forward to trying your recipe!! Makes no difference what side of foil you use, one side is only shiny because how it comes off the rollers in the manufacturing process. Total old wives tale that one side is better than the other. Only if using non-stick foil then best use the dull side as this is what has the non-stick on it.
Hello from Colorado, USA. I made this today for lunch, it was so delicious. Thank you!!!
I love your channel! I’ve made the chicken pie which was delicious so am now going to try more of your fantastic recipes. I find your videos really calming to watch & listen to!
Mmm another great bake 👌 making me hungry 😋
This looks so delicious Cheryl. I love pot pies. Will be making this real soon! Take care.
OMG! I just made this recipe and came out SOOO GOOOOD!
Thank you for sharing your recipes! I enjoy your channel very much!
I’m married to a Scottish man, but he doesn’t have your lovely accent! 😁 I’m Irish, so an explosive combination 😆💚 trying out this recipe right now! 🤗
Looks lovely, I am going to try making this for the wife tonight
Lovely Chery 😋 l!! Wished you do a chicken and gravy pie with roast potatoes and extra carrots and long beans !!!! 🤤👍
Sounds good, too
This looks so yummy! Thanks for sharing this with us.
Thanks cheryl. Looks so yummy as usual.
Mushrooms and tarragon with chicken! Yippee Jackpot! It's like you snuck over and looked at my herb garden while I was sleeping. Going to be mid 30s today 37 they say so no chance of making that in the next few days but maybe on the weekend. Great job Cheryl!
Simple and easy yet so elegant!! I'll be using rosemary instead of tarragon but what a wonderful recipe!! Thank you so much!!!
Made this today for tea, it was soooo nice
I'm doing chicken n mushroom pie for tonight. Planned it all week then saw your vid this morning 👍
That looks yummy, Will make for sure. 💖
It looks amazing and I’m definitely going to be making it!! ❤️❤️
I'm always getting your ideas!
I really love your channel gives me ideas instead of the same thing over and over again. I'm going to make this but I think I'm going to also put either peas or carrots with the mushrooms in it
This is a must try I've never been a fan of chicken pies but doing it yourself looks so delicious . 😋 well done Cheryl , another great video . X
Cheryl
I love your home cook recipes, keep it up, your fan in Hong Kong!
Thank you for your easy recipe Cheryl really appreciate it
Cheryl, great videos. Just an observation. That chopping board looks like it's made from a soft wood, a harder wood board would be a safer option, as it has a tighter grain, to resist being impregnated by bacteria. If you look it up, it may give you an idea as to what type to use. All the best.
I cheat, I make the filling in a pot. Then I score the puff pastry into diamonds and bake separately. Slice and put on top of filling on the plate. Good if you want the pie with less work/time. You can make the filling while the pastry is cooking so it all comes together in no time.
Looks delicious Cheryl.
It looks delicious, love your meals.
You need to open your own restaurant. All your recipes are mouthwatering. Stay safe and God bless. 🙏 ❤😊
I made this for tonight. It's absolutely delicious xx
never in my life have i actually ever prebaked a pie dough ^^
I guess I always thought tea time was just cookies and small wee sandwiches. Shows how much this American knows. Can you explaining how lunch, tea time, and dinner are compared to us over the pond.
Tea time = dinner. The evening meal.
I cannot wait to make this! Thanks
That looks very comforting
I made this wonderful filling but topped it with my country biscuits and no bottom crust. It was delicious. TY
Looks great thanks ill be trying it
I be more along the line of chicken and ham as I despise mushrooms or turkey ham and cranberry if it’s just after Christmas
Lovely recipe Cheryl... I just can't get over that the Chicken cause £7.96 for 2 Chicken Breasts!
Sainsburys is a dear supermarket, plus she's bought organic free range chicken which costs much more than non-organic - you can get trays of 5 non-organic for £6.00 no problem.
Me too, really expensive!
yummy
This looks amazing ❤
Ooooh deliciousness 😋
Beautiful pie Cheryl.
Yummy
Hello. Im new to your channel and really enjoyed watching this. I will have to try it sometime,but prob will add some peas/carrots to it. Looks yummy!!! Looking forward in seeing many more of your videos. Thanks
This looks absolutely delicious😋👌
I like this channel.
Yum.
Ooooo that looks so good!! 👍👍👍
That reminds me of our chicken pot pie we have here by Mrs Collander
this looks very delicious.
Hi, would love ❤️ a slice of this now, 😛😛
Looks good Cheryl love a chicken pie 😋👍😊
Hiya Cheryl...
So why didn't you blind bake the pastry for your lattice chicken pie recipe??
Wow nice vlog Cheryl
I have never blind baked a pastry base for a pie.
I do when the filling is this wet 🙃👍 I wouldn’t for an apple pie or a pie with a drier filling. It just prevents a soggy base. Thanks for watching
@@WhatsForTea When I make a meat pie or any other pie I put a heavy duty tray that is big enough to take the pie tin on the floor of the oven to heat up and cook my pie on that. It works really well and it saves a step by cutting out the blind bake stage. I have been cooking for over fifty years and have made a LOT of pies over the years. I do the same for quiches. I really enjoy your channel though, I only found it recently but I am always interested to see what ordinary people and families eat and also what they buy to feed themselves. I am very much a 'don't buy if I can make it' person and always have been. You have such a lovely accent and voice. The traditional Scottish dishes you make are the ones that appeal to me the most.
@@alyswilliams9571 I do the heated tray when making fruit pies. Never have a soggy bottom.
@Alys. Wants your tray is hot, do you move it to the middle of the oven with pie on or bake at the bottom as well.
@@karenlenoury4156 Continue baking on the floor of the oven. Works a treat.
Looks delicious 😊
oh aye very nice
Hi Cheryl, I am definitely going to have a go at this. It looks amazing. By the way, Cheryl, do you know why tinned steak & kidney pie fillings are now not available in the supermarkets? I can't find any at all.
Looks so delicious
😋 Mmmmmmm ❤️
Looks so goooood!
Lovely recipe, except when it comes to poaching the chicken, I have it cut smaller in the first place, and drop it into the hot stock. Then cool, leave the chicken in the stock... I find it tastier and moister. Then follow all the other steps.
Lovely.
Looks delicious
My Mum never baked the base of her pies before filling them and I never have either because that’s how I was taught. Is this wrong?
um a wee bit a cheat at this i use tined chken but i put fresh veg in it wee sweet peas and fresh musroomsi boil it no ta death like then bake after it chills i do make my own paster however lolthem foilbv tins are a wee godsend
hi, can i swop mushrooms for leeks?thanks
Lovely🧐🤤👏🏾👏🏾👏🏾
I'm hungry already😀
Quick question, can I just don't use white wine? It's not about the alcohol I just don't drink, so I don't have anything in the house and alcohol is so expensive, it would hurt my soul to buy a bottle just for a pie. Should I substitute or just leave it out?
just leave it out - won't hurt it a bit
@@louiseanderson971 thanks
@TheRenaissanceman65 Oh no, that won't work. I react very sensitive to alcohol and my psychologist said it would be best to keep alcohol outside of my house at all time. Eating things with cooked off alcohol in it would be fine but I don't want to risk anything. But thank you for the suggestion
@TheRenaissanceman65 Yes I understood that. Since another user already told me it would be okay to leave out, I didn't think it would be necessary to show I have registered that information. I'm sorry about the misunderstanding. I might try apple juice actually. Sounds definitely interesting
If I make chicken pie I use left over roast chicken,
👍👍👍