Chicken Plate Pie
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Ingredients / Shopping List

Filling    

325g chicken thighs – skinless and boneless

50ml cooking oil

I onion

60g mushrooms

2 – 3 bay leaves

1 tablespoon flour

Stock cube

1 tablespoon single cream

Salt and freshly ground black pepper

Pastry Crust    

150g flour

75g butter

Water

1 Egg (for glazing the pastry)

Prep Time:   0:25
Cook Time:   0:25
Serves:   4

Prep to Cook: Fry pan or stir fry pan and lid ( or foil), long handles spoon, wooden spoon, mixing bowl, knife to mix, jug, rolling pin, pie plate.

Prep:

1.  Prepare the chicken filling:   

Peel and chop the onion fry in oil in a deep sided frying pan

In a mixing bowl add ground black pepper to the flour

Mix the chicken thighs with flour and put into the onions

Stir and fry until chicken whitens

Thickly slice the mushrooms and add to the chicken

Crumble the stock cube and add 250 ml water

Stir well and cover – simmer for 25 minutes

2.  Prepare the pastry topping:   

Put the flour in a mixing bowl

Rub in the margarine

Add water to create pastry

Turn out onto a floured board

3.  Prepare the pie:   

Spoon the chicken and most of the sauce onto the deep sided pie plate

If there is too much juice save some in a jug to serve as gravy

Roll the pastry thickly to the size of the pie plate – perhaps a little bigger!!

Place over the filling and make the whole piece of pastry fit the top of the plate

Do not stretch the pastry – it will shrink when it cooks!!  

Tip: Lift the pastry by holding it over the rolling pin or by folding it into quarters

Neaten up the edges using a table knife to shape up the edges

Glaze the pastry with beaten egg and make a hole to allow the steam to escape when it is cooked in the oven

Cook at 210C or Gas Mark 7 for 20 minutes until the pastry is really golden and crisp.
 

Check it out !

Chicken plate pie is homemade comfort food that is well worth the effort.  Chicken thighs are value for money and have a good flavour.  The shortcrust pastry crust tops off the pie to make a meal.  Serve it with potato wedges put in the oven as you start to make the pie.

Save time by using ready cooked chicken meat. Just add the chopped meat to the fried onions and add flour and stock to make the gravy and pour onto the pie plate. Of course you can also use ready to go pastry but homemade tastes better.
 

Cooks Know How: You will move yourself up a notch when you have made this recipe.  You will see how chicken thighs are good value for money.  You will notice the way flavours developed in the chicken when it is mixed with mushrooms and the bay leaves.  You will create and handle pastry knowing that the fat and flour rubbed in together will give a lovely crisp result. You will feel good rolling out the pastry knowing that it will make the top of a homely pie that will taste delicious. Glaze the pastry with egg to make it golden and shiny.

Next Time

Try and be inventive with the meat part such as adding vegetables for health and colour and texture.  The pastry can remain the same but make deep cuts in it before cooking to reveal the meaty filling.

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