4 Chicken Supreme Pies
How to make 4 delicious, Individual Chicken Supreme Pies, easy step by step instructions, from start to finish. The best chicken pies you’ll ever taste.
Ingredients
Method
- The hot water crust pastry:
- 500g / 18oz Plain or all-purpose flour
- 215g / 215mls Water
- 115g / 4oz Butter
- 125 / 4½ oz Lard or solid vegetable fat
- 8g / 1tsp Salt
- 1 Large Egg (Egg-wash)
- Chicken Supreme Pie Filling:
- 350g / 12½oz Roast Chicken breast meat
- 300mls Chicken stock
- 75mls / ½ Glass White wine (optional)
- 3 Small Shallots (diced small)
- 2 Cloves of Garlic (diced small)
- 75mls Double or Heavy cream
- 1tbls Olive oil
- 15g / ½oz Butter
- 15g / ½oz Flat leaf Parsley (chopped)
- 2tsp Corn Flour/Starch 20mls cold water
- Making the Pie Filling:
- Place a medium size saucepan on a medium heat.
- Once hot, add the butter and oil.
- When the fats are bubbling, add the finely chopped shallots and fry until soft.
- Now add the Garlic, fry for a further minute.
- Next to go in the pan is the chicken stock, followed by the white wine, bring that to a simmer.
- You can now add the chicken pieces.
- Once simmering again, add the cream.
- Time to taste and season the filling with salt and black pepper.
- Once you are happy with the seasoning, use the corn flour/starch and water to thicken it.
- Finely add the chopped parsley.
- Turn off the heat, cover the pan, and allow it to completely cool, best made the day before and kept in the fridge overnight.
- Making the hot water crust pastry:
- Mix the salt and flour together.
- Place the water on a low heat, add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
- Tip the contents of the bowl out onto a non-floured surface.
- Gently knead the dough until it all comes together.
- Cut the pastry onto 3 equal pieces.
- Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
- Assembling the Pies:
- Roll out your pastry to approx., 3mm / 1/8in, thick, and cut out 4, 16.5cm / 6½in circles for the bases, and 4, 12.5cm / 5in circles for the lids of the pies.
- Place the pastry bases in the pie tins, using a small piece of waste pastry, gently press the pastry right down into the corners, make sure to leave some pastry sticking over the rim of the pie tin.
- Add the now cold chicken supreme filling to each of the pastry cases, just below the top of the pie tin, the filling does expand some in the oven, so do not over fill.
- At this point, preheat your oven to, 160°C / 320°F / Gas mark 3.
- Brush egg wash all around the edge of the pastry in the tin, and some around the edge of the pie lid.
- Place the lids on the top of the pie bases, and gently press it down, using your thumb and forefingers, crimp the 2 pastries together, try not to get egg wash between the pastry and the tin, as this will stick when baking.
- Trim any excess pastry from around the edge of the tins with a small dull knife.
- Quickly re-crimp all around again, basically tidy up the pie.
- Place all 4 pies on a baking tray.
- Cut 2 or 3 vent slits in the top of each pie.
- Give each pie a good coat of the egg wash.
- Place the tray on the lowest part of the preheated oven, and use the bottom element in your oven if you have one, if you don’t have separate elements in your oven, bake these in the middle of the oven.
- Now set your timer for 50 minutes.
- Remove from the oven, and place the 4 tins on a wire rack, allow them to settle and cool for 10 minutes.
- While they are still hot, carefully remove each pie from their tin.
- Serve piping hot with mashed potatoes or chips/fries and steamed green vegetables and carrots.
- Enjoy.
Equipment & products used in my kitchen and videos
