Author Topic: Paul Granger's Chicken Pie  (Read 8953 times)

Offline Thermomixer

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Paul Granger's Chicken Pie
« on: May 16, 2009, 07:55:14 am »
This was from Paul at this site: http://www.forumthermomix.com/index.php?topic=320.msg6030#msg6030
and thought that it should go here for all to see in future if looking for Chicken Pies - thanks to Paul and Mr Granger.  :-*

The chicken pie is nice, it's a recipe from Bill Granger originally, but now I just sort of do it without reading the recipe.  Here goes:

Make some rough puff pastry with the thermomix.  I usually just make enough for  a pie top, but you can make an enclosed pie if you prefer. 

Shake some chicken cut into chunks with flour spiced with cayenne, S&P
Fry quickly on both sides until just brown (raw in centre still) and remove
Fry some sliced leeks in the oil
Add white wine, deglaze
Add some chicken stock or water and 2 tsp dried tarragon
Add some frozen peas
Add about 1/2 cup cream or sour cream until you get the right thickness of sauce
Add the chicken back and cook for a couple of minutes
Put pastry on while filling is still hot, wash with beaten egg and cook for 45 mins at 190 C

Thoughts

I haven't given exact amounts because you can make it any size you want.  Every time it turns out slightly differently, so don't get hung up on exact measures.  Last night's effort was really good, the TMX made the best pastry I have ever cooked.  Ever!

Unsalted butter is best for the pastry, Australian unsalted butter is no good, the wrong consistency or something.  Lurpak, the Danish butter, seems the best bet.  The rare times I have seen French unsalted butter in Cairns it is rancid when bought - yuk.

I use dried tarragon because the stuff they sell in supermarkets is fake.  It's either Russian tarragon, which is easier to grow, but tasteless; or 'Mexican' tarragon with bright yellow flowers, which has an appallingly overwhelming aniseed taste.  So dried seems best.  Chicken and tarragon is a match made in heaven.  The fakeness of tarragon is a pet hate of mine, so don't get me started...

Frozen peas are nicer then fresh peas, unless you grow them yourself and cook as soon as you have picked them.  Otherwise they're mealy and horrible.  I don't buy frozen veges as a rule, peas are the exception.

I don't think we make enough pies these days.  They have a proud heritage, and they are so nice when done with good ingredients.

I have to confess I also made mashed potato to go with it, in the TMX, and I'm eyeing off the leftovers today.


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Offline Amanda

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Re: Paul Granger's Chicken Pie
« Reply #1 on: May 16, 2009, 08:35:56 am »
Mmmm, chicken, leeks and tarragon are just divine together.
I'll be giving this one a go real soon!
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline ralo

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Re: Paul Granger's Chicken Pie
« Reply #2 on: May 16, 2009, 02:00:37 pm »
this sounds great - i can't do a lot of the ingredients but I can do enough to probably do something. I'll post back once i've tried.

I completely agree on the peas and was just saying the same thing to hubby tonight
FAILSAFE and Dairy-free cooking is so much easier with a Thermomix!

My blog: failsafethermomix.blogspot.com

Offline Paul

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Re: Paul Granger's Chicken Pie
« Reply #3 on: May 16, 2009, 11:40:56 pm »
ralo, are there pastries you can make without dairy?  And you could probably thicken the pie sauce with some ground almonds instead of cream.