Steps to Make Speedy Chicken, in Gravy, Pies

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken, in gravy, pies. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken, in Gravy, Pies is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken, in Gravy, Pies is something that I have loved my entire life. They’re nice and they look fantastic.

Smoked Sausage Skillet Pot PieHillshire Farm. Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. This is similar to the old Fanny Farmer chicken pot pie gravy recipe. I add a touch of poultry seasoning to mine and a dash of nutmeg.

To get started with this particular recipe, we have to prepare a few components. You can have chicken, in gravy, pies using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, in Gravy, Pies:

1. Prepare 8 pieces Boneless Chicken Thighs
2. Take 2 Chicken Stock Cubes
3. Prepare 1 Large Onion
4. Take 600 grams Puff Pastry
5. Get 1 Egg
6. Make ready 1 Cup Hot Water
7. Make ready 2 Tablespoons Cooking Oil

Don't know how to make chicken gravy? Use Gold Medal™ flour, Progresso™ chicken broth, salt and pepper, and you'll be pouring this chicken gravy all over. Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want. You can buy gravy browning liquids and granules specifically to deepen the colour of gravy.

Steps to make Chicken, in Gravy, Pies:

1. Crumble Stock Cubes into a large saucepan. Peel and dice Onion and add to pan.
2. Add oil and start cooking on a low heat, stirring frequently. Add a little water to prevent burning.
3. Meanwhile, slice and dice the Chicken Thighs into teaspoon-size pieces. Add to pot, stir well!
4. While mix is cooking, roll out pastry onto a floured board, reserving 1/3 for lids.
5. Butter the insides of 4 deep individual pie tins, (or 2 family size tins). Cut out pieces of pastry to fit tins, with a good margin to cover the sides, with an overlap. Trim edges after fitting to the tins. Baste insides with beaten egg.
6. Using a slotted spoon, to drain excess liquid add chicken mix to tins, leaving about 1cm space to rim, add a little liquid, but don’t flood.
7. Roll out remainder of pastry. Place each tin on pastry sheet and cut out roughly around the tin, with 2-3 cm extra, for lids. Place lid on top, trim to fit, then gently press down onto mix, fold over Both edges and seal together. Baste beaten egg over the top, after pricking 2-3 times with a fork.
8. Cook in a medium- hot oven for 15 minutes. Turn/ swap pies around to brown on other sides and cook for a further 10 minutes. Serve with various vegetables, or allow to cool completely, until bagging and freezing up to 6 months.

Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want. You can buy gravy browning liquids and granules specifically to deepen the colour of gravy. The classic roast chicken is something everyone should know and can always save the day. This easy recipe has been triple-tested by our cookery team and While the chicken is resting, make the gravy. Pour gravy over chicken in baking dish.

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