Recipe courtesy of Scholastic Corporation
Recipe courtesy of Scholastic Corporation
Watch how to make this recipe.
Great Hall Chicken Pie
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1150
- Total Fat
- 66 g
- Saturated Fat
- 21 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 289 mg
- Sodium
- 1404 mg
Prepared by the school’s house-elves, meals at Hogwarts are always spectacular, whether it’s the start-of-term feast or just an ordinary Tuesday. One dish that always goes down particularly well with students — and teachers! — is a mouthwatering chicken pie. And here’s how to make one...
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1150
- Total Fat
- 66 g
- Saturated Fat
- 21 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 289 mg
- Sodium
- 1404 mg
Ingredients
Filling:
To Finish:
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Directions
Special equipment:
an approximately 9 1/2-inch (24-centimeter) metal pie plate- To make the filling, cut the chicken into bite-sized pieces and season with a little salt and pepper. Melt half the butter with the oil in a saucepan and fry the chicken in two batches until lightly browned. Lift out onto a plate. Add the onions, bay leaves, and celery to the pan and fry for 3 minutes.
- Add the flour, stirring for 2 minutes. Gradually blend in the stock. Return the chicken to the pan with the tarragon and cook gently for 30 minutes. Season to taste.
- Melt the remaining butter in a frying pan and fry the mushrooms for 5 minutes, until browned. Add to the chicken along with the cream and leave to cool. Once cooled, remove the bay leaves.
- Preheat the oven to 400 degrees F (200 degrees C/gas mark 6). Thinly roll out half the pastry on a lightly floured surface and use to line a 9 1/2-inch (24 centimeter) metal pie plate, so the pastry slightly overhangs the edges. (If using packaged pie dough, place two rounds on top of each other before rolling.) Spoon the filling into the pastry case, doming it up slightly in the center. If there’s too much liquid, strain this off and reserve for another use.
- Thinly roll out the remaining pastry. (If using packaged pie dough, place the remaining two rounds on top of each other before rolling.) Dampen the pastry rim with water. Cut the rolled pastry into 3/4-inch-wide (2-centimeter-wide) strips and use to create a lattice pattern over the pie.
- Trim off the excess and pinch the pastry around the edges. Brush with beaten egg and bake for about 40 minutes, or until deep golden. Cool slightly before serving.
