Recipe courtesy of Graham Kerr
Episode: Parramatta Pie
Total:
2 hr 45 min
Active:
2 hr 5 min
Yield:
4 servings
Level:
None

Ingredients

Directions

For Pastry: Combine flour, salt and butter. Mix in water to form dough. Knead lightly into a ball and let rest for 1 hour. Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes.

Meanwhile, place whole chicken in pot with water to cover. Add bay leaf, thyme and parsley. Cover and simmer 25 minutes. Remove chicken and cool. Cut into 1-inch cubes.

Melt butter in saucepan over medium heat and add flour. Stir well and cook 1 minute to make roux. Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce. Season with salt and pepper and add cream and wine. Whisk again until smooth and simmer for 5 minutes.

Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham. Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute. Add mushrooms to pie dish, along with lemon juice. Top this with remaining chicken and pour sauce on top of it all. Secure pastry to pie dish with water. Cut air hole in top of dough and paint dough with egg yolk. Bake 40 minutes.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Cherry Pie

Recipe courtesy of Peter Sterk

Chicken Pot Pie

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Perfect Pie Crust

Recipe courtesy of Ina Garten

Boston Cream Pie

Recipe courtesy of Gale Gand

Pecan Pie

Recipe courtesy of Ree Drummond

Spinach Pie

Recipe courtesy of Ina Garten

Tamale Pie

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking