Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie, usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one.

Try this classic recipe with chicken, mixed vegetables and a flaky pie crust.

Also is a great way to turn leftover chicken and veggies in a new delicious dish!


Adapted from : Sally baking addiction

Ingredients
Pie crust

2 and 1/2 cups all purpose flour  (about 340 grams)
1 teaspoon salt
7 tablespoons unsalted butter chilled and cubed
1/2 cup Ice water (maybe you need a little more water)

Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter.

method
Mix the flour and salt together in a large bowl. Add the butter.
Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal.
Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps. 
Transfer the pie dough to a floured work surface the dough shouuld come together easily and should not feel over sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated with butter. Form into a ball. Divide  dough  in half . Flatten each half into discs using yours hands.
Wrap each in plastic wrap and refrigerate for at least 2 hours..
(Im sure this pie dough recipe is amazing to make others pies too)

For filling

1 pound (about 450 grams) skinless boneless chicken breast in cubes
1 cup sliced carrots (2 carrots)
1 cup frozen baby  peas
3/4 cup frozen green beas 
1/3 cup unsalted butter
1/3 cup chopped onion
1/2 cup celery
1 teaspoon minced garlic
3/4 frozen green beans
salt 
black pepper
1/3 cup all purpose flour
1/2 teaspoon dried thyme
1 cup and 3/4 chicken broth
2/3 cup half and half
1 large egg beaten


Method

Make the pie crust in the morning and chilling by 2 hours (or the night before)
In a large saucepan combine chicken, carrots and celery.. Add water and boil for 12 minutes. Remove from heat drain and set aside.

In a large skillet cook the butter, onions and garlic over mediut heat stirring occasionally. Cook until the onions are translucent and the butter is lightly browning.
 Whisk in the flour, salt, black pepper, thyme, chicken broth and half and half.

Cook and whisk until no flour lumps remain, the simmer over medium low heat until thick. Taste and add more seasonings if you prefer. Remove from heat and set aside.

Preheat oven to 180° c (375 F)
After the pie dough is chilled.
On a floured work surface roll one of the pie dough. Turn the pie crust until you have a circle about 30 cm (12 inch) diameter.
Place the dough in a pie dish and place the chicken mixture on top. 
Roll out 2nd pie crust dough just as the first. Cover the pie with the 2nd crust Seal the edges  with a fork or yours fingers. With a small knife slice a few small slits in the top crust for steam.
Using a pastry brush  you can brush the crust with beaten egg.
Bake for 35 minutes or until crust is golden brown.
Cool for 10 minutes before serving.

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En español
Pastel de pollo

Double crusted chicken pot pie ( Pastel de pollo y verduras con masa hecha en casa)

I think every chicken pot pie is comfort food and  usually make when I'm  a little blue.
Im sure I have others chicken pot pie recipes but I really love this one.
Hugs!

Adapted from: : Serious eat ( Yvonne Ruperti )

Ingredients



For the crust

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut in cubes
6 to 7 tablespoons milk

For the filling

2 cups chicken broth
2 cups skinless,boneless chicken thighs, legs, breasts
3 tablespoons oil
3 medium leeks or green onions,  cut in pieces
in pieces
3 tablespoons butter
1/2 cup celery in pieces
1 carrot peeled halved vertically into half moons
1/4 cup all purpose flour
1 cup whole milk 
1 tablespoon finely chopped fresh thyme leaves
1/2 cup frozen peas 
1 large egg yolk


Method

For the crust
In food processor (or by hand) place the flour,sugar and salt and combine. Add butter cubes and pulse until mixture resembles wet cornmeal.
Transfer mixture to large bowl and using rubber spatula stir in 6 tablespoons milk, pressing mixture against sides of bowl. until mixture comes together into a dough.
If you feel dry add other tablespoons  milk.
wrap 1/3 dough in plastic wrap. Wrap remaining dough and place into the refrigerator about  30 minutes.


For filling

In large saucepan heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle remove from broth and transfer to medium bowl and shred into bite size pieces.
Strain broth reserving 3/4 cup and pouring remamining broth over chicken. Set aside.

In same unwashed saucepan heat oil over medium heat until shimmering. Add leeks, celery and carrots. Season  with salt and pepper,and thyme,  cook stirring occasionally until vegetables are almost soft. Add vegetable mixture to chicken.

In same saucepan add butter on medium heat until melted. Stir in flour until smooth, cook stirrring constantly, about 1 minute.
Whisking constantly slowly add 1 cup milk and 3/4 reserved chcken broth, scarping up any bits and cook until mixture is smooth and comes to boil.
Remove from heat and stir in chicken mixture. Stir in frozen peas.
Season to taste and transfer mixture to a large bowl.
Cover and chill.

Preheat oven to 180°c
On lightly floured surface, roll out larger piece of dough and make a circle. Roll up dough with rolling pin and then unroll over the dish, allowing dough to fit into the bottom.

Fill crust with cooled chicken filling. Roll out remaining piece of dough and place over the top.
Press the edges together, trim and crimp with fork.
In a small bowl whisk yolk and  2 teaspoons milk.
Brush over top crust.
 Poke a few slits into the top of the crust. 
Bake at oven about 45 minutes or until deep golden and filling is hot.




Print recipe here

En español
Pastel de pollo y verduras con masa hecha en casa

Ingredientes


masa

2 y 1/2 tazas de harina normal sin polvos de hornear
1/2 cucharadita de sal
1 cucharada de azucar
12 cucharadas de mantequilla fria
en trozos
6 a 7 cucharadas de leche para la masa

Relleno pollo

2 tazas de caldo de pollo
2 tazas de pollo en trozos (sin huesos y sin el cuero)
3 cucharadas de aceite
3 puerros o cebollines cortados en trozos

Chicken lattice Pie with palm hearts ( Pastel de pollo y palmitos)

For my taste this has been one of the most delicious recipes of the last time.
Chicken Tart with hearts of palm.
For the rest, if someone does not want hearts of palm, it's okay not  add them.
I love  chicken tarts. And the crust is absolutely delicious.
Also this cake can be made with another filling.


Source  Recetario Lider - Chile  2014 (Paula Hurtado)

Ingredients

Crust

6 tablespoon of butter
2 cups all purpose flour
pinch of salt 
pinch of sugar
cold water

Filling

2 tablespoon butter
1/2 chopped onion
2 tablespoons all purpose flour
2 cups milk
pinch of nutmeg}salt and pepper
1 chicken breast boiled in water with some carrots , celery and green onions)
1 tin  palm  hearts in slices (480 grams)
1 cup grated  cheese (cheddar or parmesan)
1 egg for brush the pastry



Method

Crust



In the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs.
 Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.


Filling

In a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.
Add the flour and cook a few  minutes.- 

Remove from the heat and add  the milk, until incorporated., Season with salt and pepper and a pinch of sugar. 
Return to the fire and cook always stirring 3 minutes.
Remove and let cool slightly.

Add the chicken, palm hearts and cheese, stir and reserve.

On a lightly floured work surface, roll out each of the pastry.
Place one pie crust in the bottom and up the sides of a pie pan. 
Pour the filling over the top.
Top with second pie crust (a lattice style is easy and look pretty) 

To make the ribbons:

 Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.
Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to seal

Brush the ribbons  with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden.
 Remove and let stand for a few minutes before desmolding  and cutting.
Serve with some salads.

print recipe here

En español 
tarta de pollo y palmitos

Double crust chicken pot pie (Tarta de pollo)

For me  chicken  pot Pie is to every time or any season  and I love to make it.
If you like an old fashioned chicken pot pie, with a flaky homemad crust you would love this recipe.

  From one of my recipe Book

Ingredients

Crust

2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup cold butter in cubes
1 yolk
1/2 cup cold water


Filling

2 cups shreded cooked chicken  
1/2 cup cream
2 tablespoon butter
1/3 cup chopped onion
1 green onion  chopped
2 cups frozen mixed vegetables thawed
1 3/4 cups chicken broth
1/3 cup all pupose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pinch of sugar



Method

In  a medium bowl mix flour and salt.
Slowly add the cold butter, diced and form crumbs with 
yours fingertips. Mix egg yolk with water and add to the dough.
If necessary add a little flour.

Make a ball with the dough wrapped in  film and refrigerate 1 hour.
While the dough is  in the fridge  you can make the filling.

Preheat oven to 180 ° C (360 ° F)  

Filling

In a saucepan melt butter over medium heat add chopped onions and green onion, cook 2 minutes  stirring frequently until tender. 
Stir in flour salt, pepper and pinch of sugar.
Gradually stir in broth and cream  cooking and stirring until blubbling and thickened.
Stir in  chicken and mixed vegetables.
Spoon chicken mixture into crust lined pan.

On a floured work surface roll out dough with rolling pin and then unroll over dish allowing dough to fit into bottom and completely up the sides .
Fill crust with cooled chicken filling remaining piece of dough and place over the top. 

Brush with egg and cut  a few  slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake until crust is golden brown and filling is blubbling around edge. about 45 minutes. Let cool 15 minutes before serving.

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En Español
Pastel de pollo

Chicken in tarragon sauce

I loved this recipe, I love tarragon and I made other post with fish and tarragon  but this sauce was lovely and yum!

Adapted from my personal cook book collection  and the name  is
"French recipes" by Parragon.

chicken in tarragon sauce
4 servings

ingredients

4 pieces of boneless breast 
salt and pepper
30 g butter
1 tablespoon oil

Tarragon sauce

4 tablespoons dry white wine
150 ml of broth
sprigs of tarragon
2 teaspoons of dried tarragon
300 ml heavy cream


Method

Season the chicken breasts on both sides with salt and pepper.

Melt  butter with oil in a skillet over medium heat. A large pan so they can brown the chicken breasts.
when browned move to a ceramic baking dish or pyrex.
Bring to a preheated oven (180 ° c)
for about 20 minutes or until tender.
Cover the dish with foil and set aside.

For the sauce:
In the same pan that the chicken is cooked (remove excess fat) and place over low medium heat, add wine, always stirring, boil a bit to reduce a little.
Add a bit of broth and tarragon in branches, stir a little and add the cream.
Then dispose the breasts and check the seasoning and sprinkle  chopped tarragon over the sauce.
 Serve the chicken with tarragon sauce.

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EN ESPAÑOL

Pollo con salsa de estragón

chicken pot pies (tartitas rellenas con pollo)

These individual chicken pot pies are really so good. And I love the dough too,

 I adapted from a  Parragon Little book from Sarah Lewis  "Tartlets and pot pies"

ingredients
(8  Little tarts)

Filling

25 grams of butter
1 tablespoon  olive oil
450 grams chicken breast
peeled and diced
1 green onion, sliced
2 tablespoons flour
  400 ml broth chicken
2 tablespoons white wine
1 tablespoon chopped parsley
2 tablespoons capers
salt and pepper

Crust tarts

400 g of all purpose flour
150 g cold butter unsalted in cubes
4 - 4 1/2 tablespoons of cold water
1 yolk mixed with water

Method
filling


Preheat oven to 180 ° c
Butter molds to be used
Heat over medium heat butter and oil in a frying pan. Cooking chicken and chopped green onions  stir until chicken is browned.
Add salt and ground pepper.
Sprinkle over the flour, stir well and pour broth chicken and white wine. Add salt and pepper to taste, until sauce thickens and chicken is cooked.
Add the parsley and capers and let cool.

For crust

In a bowl mix  the flour and butter crumbs by hand, add 1/2 teaspoon salt, should have the consistency of breadcrumbs, add in a little cold water, and work with your hands until a homogeneous dough.

Wrap in plastic  and refrigerate about 15 minutes.
Remove from the fridge  and with  hands with a little flour roll the dough with a rolling pin.

Spread in about   2/3 of the dough with the rolling pin, Cut with  with cookie cutters and save what is left over to cover the tarts.
Paint the crust border  with egg glaze and fill the tarts.
Spread the remaining dough and cut Little dough  to cover.
Brush the crust with beaten egg.
Bake in oven about 25 minutes or until well browned.
Let cool before unmolding. Serve warm or hot with some  salads.

PRINT RECIPE HERE

Im sharing this with Kitchen Flavours of cook-Your-Books

En español

Pies de pollo

Estos pies de pollo son absolutamente buenas diría yo, hay que calcular para servir unas dos por personas  se pueden  acompañar de ensaladas o  servir solas.

Se pueden hacer con otros rellenos.

Ingredientes
(8 porciones)

Relleno
1 pechuga de pollo de unos 450 gramos
picada en trozos pequeños y sin piel.
25 gramos de mantequilla
1 cucharada de aceite de oliva
1 cebollin picado
2 cucharadas de harina
400 ml de caldo de pollo
2 cucharadas de vino blanco
1 cucharada de perejil picado
2 cucharadas de alcaparras
sal y pimienta

Para la masa
400 gramos de harina
150 gramos de mantequilla helada
4 a 4 1/2 cucharadas de agua fría.
1 yemas mexclada con agua fría.

Preparación
Precalentar el horno a 180° y enmantequillar los moldes que se usarán.

Relleno
En un sartén grande calentar la mantequilla con el aceite, agregar el cebollín picado, y el pollo, revolver y cocinar hasta que esté el pollo más bien dorado, sazonar con sal y pimienta.
Agregar la harina espolvoreando sobre el pollo, revolver bien y agregar el caldo de pollo y el vino blanco revolver hasta que tenga una consistencia espesa.
Finalmente agregar el perejil picado y las alcaparras.

La masa

En un bol mezclar la harina con la mantequilla haciendo como migas y agregar 1/2 cucharadita de sal y de a poco agua fría hasta poder hacer una bola con la masa.
Envolver en film plástico y refrigerar unos 15 minutos.
Retirar del refrigerador y estirar la masa con el rodillo y  las manos enharinadas.

 Estirar 2/3 de la masa  y estirar con el rodillo cortar con algún molde del tamaño de los pies que se van a usar.
rellenar las tartas con la mezcla de pollo y cubrir con los restos de masa que quedaron, con una broche pintar la masa con una mezcla de yema con agua,
Llevar a horno durante unos 25 minutos o hasta que estén dorados.
Dejar enfriar antes de desmoldar.
Se pueden servir tibios o calientes con ensaladas.
Si quedan se pueden calentar perfectamente en microondas.
 

chicken little tarts

The  other  day I made these little tarts,  for lunch but could be  amazing  like appetizers too, especially love the crust of those chicken tarts.

I adapted from a little book I have Love food by Sara Lewis

Ingredients
(8 little tarts)

Crust

400 grams of all purpose flour
85 grams of butter ice in cubes
85 grams veggie margarine ice in cubes
pinch of salt
about 4 tablespoons of col water

Filling
25 grams of butter
1 tablespoon of oil
500 grams of breast chicken in cubes
2 green onions chopped
2 tablespoon of flour
2 tablespoons of white wine
300 ml chicken broth
2 tablespoons chopped parsley
salt and pepper
2 egg yolks to brush the crust

Method

Make the filling


In  a skillet  heat to medium heat the oil and butter, add the onion and chicken into pieces, cook for 10 minutes until golden, sprinkle the flour and add the broth and white wine, add the parsley, salt and pepper. Cook for about two minutes.
Cool slightly before filling the tarts.

Crust

Put the flour and salt in a large bowl and add the cubes of butter and margarine.
Use your fingertips to rub the butter and margarine into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in clingfilm and chill for 20 minutes before using.
Alternatively using a food processor, put the flour,butter,margarine and salt in the food processor and pulse until the fat is rubbed into the flour.
With the moto running, gradually add the water through the funnel until the dough comes together.
Only add enough water to bind it and then stop

Watch technique0:46 mins

Can use muffins pan.
Butter the molds and heat  the oven to 180 ° c.

After short roll the dough circles of about 10 cm and put into molds and paint the edge with egg glaze with water.

Fill the tarts, and cut the remaining dough to cover the tarts, paint with yolk mixture and affirm the edges. Bake at  oven for about 20 minutes or until golden brown.
Cool slightly before serving. To serve I   sprinkle black sesame seeds.
The crust is very good!



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EN ESPAÑOL

Tartas de pollo

Estas  tartas de pollo las hice el otro día para el almuerzo pero tambien se pueden hacer más pequeñas para  aperitivo quedan muy buenas y la masa es deliciosa.

Chicken & Bacon pot pie

 Secret Recipe Club
 

Really I love this, you know other amazing bloggers and cookers and new recipes and always is a challenge cook or bake new recipes.

My assignment was Annie'Noms and I love her blog and recipes.
Was difficult choose but finally I wanna make this Chicken &Bacon pot pie and was delicious!

Her recipe is for two but I made to four servings.

Ingredients
(4 servings )

For the pastry

1 cup of flour
1/2 cup of butter
30 ml water
pinch of salt
1 egg to brush dough

For the filling:
1 tablespoon of oil
1 teaspoon of butter
1  1/2 chicken breast sliced into small chunks
1 onion sliced thinly
3 rashers of bacon, diced
1/2 red pepper in slices
2 tablespoon chicken  broth  or chicken gravy granules
3 tablespoon single cream
water added to the consistency you want your gravy
salt and pepper to taste

Method

Make the pastry as it needs time to rest. Put the flour, salt and butter into a small bowl and rub together with your figers until
it resembles breadcrumbs.
Add the water in a teaspoon at a time and mix with a wooden spoon until a dough forms.

Wrap it in cling film and place in the fridge for at least 30 minutes.
When you are ready to make the filling,get the pastry out to rest.

Filling

 To make the filling, preheat the oven to 180 degrees C .

 Heat the oil and butter in a large saucepan or wok.

Place the onion and bacon in the saucepan and place the lid on so that the onion and bacon softens.

Cook for about 5 minutes, stirring occasionally.

 Add  the chicken and and red pepper and  stir, replace the lid and leave for 5 minutes to colour the chicken.
Add the  chicken broth of chicken gravy granules and as much water as you require to make the consistency of gravy you like.
Coat everything then stir in the cream. Add salt and pepper to taste.
 Bring to the boil and then leave to simmer for 10 minutes to thicken and cook through.
Once the chicken is cooked, split it between the  dishes or ramekins.
Cover each  ramekin or dish with the pastry using a sharp knife, cut around the edge of the dish to make the pie top.
Beat the egg with a little water and wash the dough before to bake.

 Place in the oven and bake for 20-25 minutes, or until the pastry is lightly browned and crispy.
I heat later one in microwaves and was perfect!!


 



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you can see other recipes here







print recipe here


En español

Pastel de pollo

Otra vez tuvimos el intercambio de recetas del Secret Recipe Club, que es super bueno y entretenido
porque es el momento de conocer otras personas, de otros paises, con costumbres distintas, es muy especial.
De hecho he comentado aqui que a veces me ha tocado bloggers que no usan huevos por ejemplo, o veganos y hay que ingeniarselas para encontrar una receta.
Esta vez me tocó el blog de Annie, Annie's Noms un blog excelente con muchas recetas, finalmente elegí este pastel de pollo porque siempre me ha gustado.
Y se calienta perfectamente en microondas.

Ingredientes (4 porciones)
masa
1 taza de harina
1/2 taza de mantequilla
30 ml de agua
pizca de sal
1 huevo batido para el brillo de la masa

Relleno de pollo

1 cucharada de aceite
1 cucharadita mantequilla
1 y 1/2 pechuga de pollo en trozos pequeños
1 cebolla picada fina
3 tiras de tocino cortado en tiras
1/2 pimiento rojo picado fino
2 cucharadas de caldo de pollo o 1 cubo de caldo de pollo
3 cucharadas de crema
agua para la consistencia de la salsa segun se desee
sal y pimienta a gusto

Preparación

Primero preparar la masa porque debe reposar un rato.
Poner la harina, sal y mantequilla en un bol. Unir con los dedos hasta que tenga consistencia de migas de pan.
Agregar de a poco el agua hasta hacer una masa . Envolver en film plastico y  dejar reposar por lo menos 30 minutos.

Mientras preparar el relleno.

Precalentar el horno a 180°
En un sarten grande o wok calentar el aceite y la mantequilla.
Agregar la cebolla picada y el tocino en tiritas y tapar por unos 5 minutos para que se suavizen, cocer a fuego medio y revolver de vez en cuando.
Agregar el pollo en trozos y el pimiento rojo, revolver y dejar cocinar unos 5 minutos para que se dore el pollo.
Agregar el caldo de pollo o el cubo o granulos disuelto en agua. Revolver bien.
Sazonar con sal y pimienta y finalmente la crema, dejar cocer a fuego suave durante unos 10 minutos.
Agregar un poco de agua dependiendo de lo espeso que se quiera el guiso.
Preparar los ramekins u ollitas de ceramica, repartir el guiso en las ollitas.
Estirar la masa y cubrir cada ollita o plato cerámico con la masa.
batir el huevo con un poco de agua y con una broche pintar la masa.
Llevar a horno por unos 20 a 25 minutos, hasta que esten dorados y crujientes.
Tuve que calentar más tarde uno de los pies en microondas y quedó perfecto.