Tasty Chicken Pie, or Katie Has No Life So She Just Posts Recipes
This is from British Pie Week, which was back at the beginning of March, along with St David's day, so there are leeks. This is a gigantic and tasty pie, and just as good the second or third time around.
You will need:
Three stalks of leeks
Three medium-small potatoes
Two green apples
A stick of butter (not margarine)
Three chicken breastsf
Two bottles of hard cider
Cornstarch
Double pie crust
Leeks are fun; they taste like Wales. Take off the top and bottom ends, then slice into quarters the long way. This is important because leeks are full of dirt, and you are now going to wash them very thoroughly. Chop them into pieces less than half an inch wide. Peel and chop the apples into small pieces (less than half an inch), and ditto with the potatoes, only a bit smaller. Chop up your chicken also, into slightly larger pieces.
Melt your stick of butter in a large pan, and then saute the leeks until they are soft. Your butter will turn bright greenish, yum. When the leeks are done, remove them from a pan with a slotted spoon, keeping as much liquid in the pan as possible. Use this to cook your chicken. When the chicken is cooked through, put the leeks back in and add the potates and apples and both bottles of cider (very important to check the cider - quality control). Careful with the cider, as the fizz will cook out immediately, and you don't want to boil over. Cover the pan and let everything cook for a while; you want your potatoes to be at least half done (stick one with a fork, it should be easy to do but not break apart). Meanwhile get your pie crust ready. If you make it yourself you will want a rather large top crust; if you buy it I recommend Marie Callender's or something that says deep dish - it will be very full. When your filling is almost ready, discard about half the liquid. Add some cornstarch to the rest so that it thickens up a bit. Put the filling into the pie shell, again using the slotted spoon, because you'll probably still have more liquid than will fit in the pie. Put the top on your pie, and put the whole thing on top of a cookie sheet because it will probably leak. Bake at 350 for an hour, or until it looks done.
Best chicken pie ever.
You will need:
Three stalks of leeks
Three medium-small potatoes
Two green apples
A stick of butter (not margarine)
Three chicken breastsf
Two bottles of hard cider
Cornstarch
Double pie crust
Leeks are fun; they taste like Wales. Take off the top and bottom ends, then slice into quarters the long way. This is important because leeks are full of dirt, and you are now going to wash them very thoroughly. Chop them into pieces less than half an inch wide. Peel and chop the apples into small pieces (less than half an inch), and ditto with the potatoes, only a bit smaller. Chop up your chicken also, into slightly larger pieces.
Melt your stick of butter in a large pan, and then saute the leeks until they are soft. Your butter will turn bright greenish, yum. When the leeks are done, remove them from a pan with a slotted spoon, keeping as much liquid in the pan as possible. Use this to cook your chicken. When the chicken is cooked through, put the leeks back in and add the potates and apples and both bottles of cider (very important to check the cider - quality control). Careful with the cider, as the fizz will cook out immediately, and you don't want to boil over. Cover the pan and let everything cook for a while; you want your potatoes to be at least half done (stick one with a fork, it should be easy to do but not break apart). Meanwhile get your pie crust ready. If you make it yourself you will want a rather large top crust; if you buy it I recommend Marie Callender's or something that says deep dish - it will be very full. When your filling is almost ready, discard about half the liquid. Add some cornstarch to the rest so that it thickens up a bit. Put the filling into the pie shell, again using the slotted spoon, because you'll probably still have more liquid than will fit in the pie. Put the top on your pie, and put the whole thing on top of a cookie sheet because it will probably leak. Bake at 350 for an hour, or until it looks done.
Best chicken pie ever.