Chicken Pie
I saw this recipe on diners driveins and dives. This is just notes until I get to make it.
I saw this recipe on diners driveins and dives. This is just notes until I get to make it.
- Carbohydrate 163.6559375 g
- Cholesterol 34.5 mg
- Fat 9.54728875 g
- Fiber 25.4683745660782 g
- Protein 17.45843875 g
- Saturated Fat 2.73587925 g
- Serving Size 1 1 Serving (1054g)
- Sodium 1245.286875 mg
- Sugar 138.187562933922 g
- Trans Fat 1.318985 g
- Calories 773 calories
Step-by-step
- SEASON WITH SALT AND PEPPER AND PUT WHOLE CHICKENS IN OVEN AND ROAST FOR AN HOUR.
- LET COOL.
- PICK MEAT OFF BONES.
- SAVE SKIN AND BONES.
- IN HOT PAN POUR BLENDED OIL!
- ADD CREMENI ONIONS (QUARTERED), AND CHOPPED GARLIC, COOK UNTIL COMPLETELY CARAMELIZED.
- ADD SALT AND PEPPER.
- ADD FRESH SAGE, THYME AND PARSLEY.
- ADD CHOPPED CELERY, CARROTS, AND POTATOES.
- SWEAT DOWN
- ADD CHICKEN (PULLED APART) CHICKEN, CHICKEN STOCK AND REDUCE FOR ABOUT 2 HOURS.
- ADD ROUGH AND STIR IT in.
- SPREAD ON COOKIE SHEET TO COOL.
- CUT PASTRY INTO SQUARES AND PUT BASEBALL SIZE SCOOPS OF FILLING ONTO COVER WITH ANOTHER SQUARE OF PASTRY AND SEAL.
- BAKE.
Reducing the stock and pulled chicken for two full hours requires precise liquid management. When scaling this filling recipe up or down, surface area dictates evaporation rate. A wide Dutch oven exposes more liquid to air than a narrow saucepan, shortening or lengthening the reduction window unpredictably. Monitor the volume rather than relying strictly on the two-hour mark until the mixture thickens enough to coat the back of a spoon without pooling.
Adjusting portion sizes also impacts pastry ratios. Standardizing filling scoops to baseball-sized portions ensures even heat penetration during baking. If modifying pastry squares into smaller hand pies, reduce baking temperature by 25 degrees Fahrenheit to prevent the crust from burning before the internal filling reaches a safe serving temperature.
Standard sheet pans accommodate large batches for cooling. Ensure filling reaches 40 degrees Fahrenheit before encasing it in raw dough. Warm filling melts the butter in the pastry layers prematurely, ruining flaky texture development.
