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Chicken, Bacon and Brussel Sprouts Pie

K for Kenno (and K for K who tweeped her approval of this potential recipe!)

I free-styled this pot pie last night with the ingredients I already had in my fridge and cupboard. The weather has turned from bikinitastic to downright nasty (the thermometer had even dipped its toe into single digits. Rude.) and seasonal brussel sprouts in my fridge were clamouring to be made into a toasty hot pot pie. With some left-over bacon from the weekend, chicken mince in the freezer, and approval from my foodie tweeps online the end result was a match made in pot pie heaven.

Ingredients

4 rashers of short-cut bacon, diced
500g chicken mince
10-15 brussel sprouts, halved
2 celery stalks, diced
1 carrot, diced coarsely
2-3 field mushrooms, diced
1 brown onion, diced
1 cup frozen peas and corn
1 tsp turmeric
1 tbsp curry powder
2 cups GF chicken stock
2 sheets GF rough puff pastry
1 egg
red wine (for drinking)

Method
Drizzle a little oil in a cooking pot. Fry the chicken and bacon over medium heat until the mince all starts to brown. Add in the turmeric and curry powder and blend through.

Add the diced onion, celery, carrot, mushroom, peas and corn and stir until the vegetables are warmed. Add the chicken stock and allow the mixture to simmer for approximately 5 minutes.

Remove the cooking pot from the heat and divide the mixture into 4 pie ramekins. Cover with a square of pastry and brush the pastry with a beaten egg.

Bake the pies in a pre-heated oven at 200dC for 20-25 mins, or until pastry is golden.

Remove from the oven and let the pie rest for a few minutes before serving.

* I added a generous splash of red wine to the mixture when it was simmering. I think it muted the bacon flavours and I wouldn’t recommend it. Give the generous splash to yourself instead 🙂

 
4 Comments

Posted by on April 11, 2012 in Food

 

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Tropical chicken pies

Tropical chicken pot pie. On its way to Shane’s heart. Via his stomach.

Well this was a success! I was inspired by yesterday’s Daily Dose of Fresh chicken pie to cook pot pies last night. I sought a way to make the pies gluten and dairy free, so I mashed up the method with my tropical chicken curry. I used coconut milk instead of dairy milk, and mango instead of ham and mushrooms. In the end this is a slimmed down version of my tropical chicken curry encased in a pie. And it was deeeeeelicious.

As we were about to serve up we heard our next door neighbour arrive home. He had been at the hospital for the past 24 hours with his wife as they gave birth to their first child. We invited our neighbour in and shared our pot pies and German beer and laughed and told stories and toasted to baby Blake.

Ingredients
2 chicken breast fillets, cut into cubes
2 tsp lime juice
1 large brown onion, diced
1 tbsp red curry paste (I used 2 tsp)
1/2 cup green capsicum, diced
1/2 cup pumpkin, cubed
1 mango diced
400 ml coconut milk
1 tbsp ginger, chopped
2 tbsp lemon grass, finely chopped
3 garlic cloves, chopped
1 tbsp coriander, chopped
1 tbsp macadamia nut oil
3 sheets gluten free puff pastry
1 free range egg, beaten

Method
Pre-heat oven to 180 degrees Celcius.

Heat oil in a pot or deep pan (I used my big retro cooking pot).

Cook onion and garlic on medium heat until the onion turns translucent.

Add chicken and cook on medium heat until chicken is 3/4 cooked.

Add all other ingredients except mango and coriander. Mix thoroughly and cook for 10 minutes until all vegetables are cooked.

Remove from heat. Add the mango and coriander to the pie mixture and mix through. Immediately divide the mixture into 4 pie ramekins. Cover each ramekin with a cut square of pastry and lightly brush with the beaten egg.

Bake in the oven for 10-15 minutes or until the pastry is golden.

Serves 4.

Preparation

The big retro cooking pot

Ready to be lidded

 
2 Comments

Posted by on February 9, 2012 in Food

 

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