I have been making chicken pies the same way more or less for over twenty years and I’m confident this pie will not disappoint. This is probably one of my most orthodox recipes and I use just plain regular ingredients for the filling. The recipe’s secret lies in using the chicken in three parts, as you will see….
- Chicken Thighs (8)
- Onion (1)
- Carrot (1)
- Green Peas (1/2 cup)
- Brown Mushrooms (8)
- Potato (1)
- Flour (2T)
- Butter (60g)
- Milk (1 cup)
- Chicken Cube (2)
- Woustershire Sauce
- If you’re using canned peas (my preference), punch two holes in the can and let it drain upside. If you are using frozen peas, defrost them ahead of time.
- Cut the skin off your chicken thighs. For the most part the skin will come off easily from the rest of the thigh with a bit of tugging, just make small cuts here and there where the skin is attached to the meat. Debone and cut the meat into bite sized morsels. Marinate the meat with 0.5t of salt, 1T of oregano, 1T of Sherry.
- Boil the bones uncovered in 2 cups of water with 2 chicken stock cubes. The aim is to reduce this to 1 cup over time. Peel the potato and cut it into four slices. Boil the potato slices in the chicken stock for 5 minutes to pre-cook them.
- Fry the chicken skins on low heat in a pan with a dash of oil until they becomes crispy. While the fat beneath the skin is being melted, dice the onion and carrot. Once the skins are crispy, pick them out and throw them into the boiling stock pot. Fry the onion and carrot in the drippings (there should be a lot) in the same frying pan to infuse them with chicken essence. When the onion becomes limp, scoop out the carrot and onion pieces into a big bowl.
- Next we fry the chicken meat (in the same pan). Heat up the pan with 2T of oil till it is very hot, then throw in the chicken pieces and stir fry till the chicken is cooked on all its surfaces. When the chicken is done, place the pieces in the bowl of cooked vegetables, together with any drippings.
- Use a bigger sauce pan for the next step. Melt 1/4 block of butter in the pan under low heat and then sprinkle in 2T of flour. Stir fry till the mixture begins darkening. Stirring the entire time on low heat , add 1 cup of milk. To avoid lumping, you should pour in only a bit of milk at a time and hold off on adding the next batch of milk until the roux or sauce has absorbed all the milk. When the milk used up, continue the process with the reduced chicken stock (without the skin and bones).
- You should have a thin white sauce at this stage. Stir in the chicken, onions, carrots and peas while you simmer on low heat. Dice up the mushrooms and partially boiled potatoes and add those as well. Add 3T Sherry, 2T woustershire, 1T black pepper, 1T oregano, 1t sugar and o.5t cardamon while you continue simmering to thicken the sauce.
- When the pie filling is at the right consistency turn off the heat. Add a pinch of salt repeatedly, tasting after each time, till you are satisfied with the taste. Remember, since you will be eating the filling with crust, the filling should have a more savoury taste that you would otherwise feel comfortable with.
For the rest of the Chicken Pie recipe, please refer to my Savoury Pies page.
- This is almost exactly the same way you make Chicken A La King sauce. The only difference is that you’d use capsicum instead of carrots and onions, and you’d drop the peas and potatoes.
- It takes a long time to stew the skin till it is edible. If it is not discarded or cooked seperately, the skin will end up as clumps of slippery fat and gelatine in your filling.
- Stir frying the chicken seperately in hot oil is important as this will remove any frozen aftertaste from the chicken.
- You can use mixed Italian herbs in place of oregano if you like.