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ChocoholicAnonymou5 on
Pie filling
Makes enough for 4 people, plus leftover soup that I usually freeze.
* Around 600g chicken thighs (I usually buy 2kg bone in chicken thighs to save a lil bit of money & use the bones for stock.)
* 1 cup cubed potato
* 1 large onion, diced
* 4 cloves of garlic, minced
* 1 celery stalk, diced
* 1 large carrot, diced
* 1 cup of mushrooms slices
* 1 cup of frozen peas
* Half a cup of chorizo chunks
* 56g butter
* 4 tablespoons of flour
* 2 cups of chicken stock
* 1 egg yolk
* Spring onion greens
* Double cream
* With this recipe, I like to render some of the chicken skin in a pan until crispy, then fry the chicken in the fat, lightly seasoned with salt, pepper & thyme until golden but not fully cooked – then set aside. Save the crispy skin for the pastry if you’re making your own.
* From now, lightly salt your dish at every step (only a sprinkle). Add potato cubes & steam in the same pan for around 5 minutes, then add diced onion & minced garlic. Cook for another 5 minutes or until the potatoes have softened slightly. Set aside.
* In the same pan, add chorizo and fry off until the oil releases, set aside.
* Soften mushroom & celery using the chorizo oil, add the already cooked veg, then add the peas & carrots (add carrots earlier if you like yours on the chunky side). This may seem like too many steps for cooking veg & feel free to just cook them all at the same time, but that’ll be your recipe, not mine.
* Add 56g of butter to the veg mixture & allow it to melt. Sprinkle 4tbsp of plain flour on top of the veg and quickly stir to avoid any lumps. Pour in 2 cups of chicken stock, then bring to a boil to thicken the sauce. Season with salt & pepper to taste.
* Add the partially cooked chicken, chorizo & some double cream. Remove from heat then add chopped spring onion greens. Add the mixture to your blind baked bottom crust (if you’re double crusting it), place the rest of your pie crust over the mixture then brush the top with an egg yolk.
* Bake at 200c (fan) for around 30 minutes or until the crust is crusting.
Pie crust recipe can be found [here](https://www.recipetineats.com/quiche-crust/) – if doing a double crust just double it. I sprinkled crispy chicken skin when rolling it out @ step 7.
CuteCurvyQueenGal on
Looks delicious! This is my comfort food The perfect warm hug in a dish!
VelvetPulse5 on
it looks incredible delicious… thanks for sharing the recipee
giraffacamelopardal on
Crispy chicken skin in the crust is genius!! 🤤
Geogeojones on
This is a great dish. What a pie this is. You have been a chef I think? Under a British chef .
Good_4_goods_sake on
Dishes like this, make me happy that colder weather is coming.
10 Comments
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Pie filling
Makes enough for 4 people, plus leftover soup that I usually freeze.
* Around 600g chicken thighs (I usually buy 2kg bone in chicken thighs to save a lil bit of money & use the bones for stock.)
* 1 cup cubed potato
* 1 large onion, diced
* 4 cloves of garlic, minced
* 1 celery stalk, diced
* 1 large carrot, diced
* 1 cup of mushrooms slices
* 1 cup of frozen peas
* Half a cup of chorizo chunks
* 56g butter
* 4 tablespoons of flour
* 2 cups of chicken stock
* 1 egg yolk
* Spring onion greens
* Double cream
* With this recipe, I like to render some of the chicken skin in a pan until crispy, then fry the chicken in the fat, lightly seasoned with salt, pepper & thyme until golden but not fully cooked – then set aside. Save the crispy skin for the pastry if you’re making your own.
* From now, lightly salt your dish at every step (only a sprinkle). Add potato cubes & steam in the same pan for around 5 minutes, then add diced onion & minced garlic. Cook for another 5 minutes or until the potatoes have softened slightly. Set aside.
* In the same pan, add chorizo and fry off until the oil releases, set aside.
* Soften mushroom & celery using the chorizo oil, add the already cooked veg, then add the peas & carrots (add carrots earlier if you like yours on the chunky side). This may seem like too many steps for cooking veg & feel free to just cook them all at the same time, but that’ll be your recipe, not mine.
* Add 56g of butter to the veg mixture & allow it to melt. Sprinkle 4tbsp of plain flour on top of the veg and quickly stir to avoid any lumps. Pour in 2 cups of chicken stock, then bring to a boil to thicken the sauce. Season with salt & pepper to taste.
* Add the partially cooked chicken, chorizo & some double cream. Remove from heat then add chopped spring onion greens. Add the mixture to your blind baked bottom crust (if you’re double crusting it), place the rest of your pie crust over the mixture then brush the top with an egg yolk.
* Bake at 200c (fan) for around 30 minutes or until the crust is crusting.
Pie crust recipe can be found [here](https://www.recipetineats.com/quiche-crust/) – if doing a double crust just double it. I sprinkled crispy chicken skin when rolling it out @ step 7.
Looks delicious! This is my comfort food The perfect warm hug in a dish!
it looks incredible delicious… thanks for sharing the recipee
Crispy chicken skin in the crust is genius!! 🤤
This is a great dish. What a pie this is. You have been a chef I think? Under a British chef .
Dishes like this, make me happy that colder weather is coming.
Dear god this is beautiful
Nothing beats a homemade chicken pie! nice dish
Looks delicious