Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken, in gravy, pies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken, in Gravy, Pies is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chicken, in Gravy, Pies is something which I’ve loved my whole life. They are nice and they look fantastic.

Smoked Sausage Skillet Pot PieHillshire Farm. Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. This is similar to the old Fanny Farmer chicken pot pie gravy recipe. I add a touch of poultry seasoning to mine and a dash of nutmeg.

To get started with this particular recipe, we must prepare a few components. You can cook chicken, in gravy, pies using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken, in Gravy, Pies:

1. Prepare Boneless Chicken Thighs
2. Make ready Chicken Stock Cubes
3. Get Large Onion
4. Make ready Puff Pastry
5. Make ready Egg
6. Make ready Hot Water
7. Take Cooking Oil

Biscuit and Gravy Pie is what you dream up when you really love biscuits and gravy. Make it really easy and use a store bought pie crust or we like this pie with our classic Chicken Pot Pie crust. It's extra flaky, just like a biscuit should be. Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want.

Instructions to make Chicken, in Gravy, Pies:

1. Crumble Stock Cubes into a large saucepan. Peel and dice Onion and add to pan.
2. Add oil and start cooking on a low heat, stirring frequently. Add a little water to prevent burning.
3. Meanwhile, slice and dice the Chicken Thighs into teaspoon-size pieces. Add to pot, stir well!
4. While mix is cooking, roll out pastry onto a floured board, reserving 1/3 for lids.
5. Butter the insides of 4 deep individual pie tins, (or 2 family size tins). Cut out pieces of pastry to fit tins, with a good margin to cover the sides, with an overlap. Trim edges after fitting to the tins. Baste insides with beaten egg.
6. Using a slotted spoon, to drain excess liquid add chicken mix to tins, leaving about 1cm space to rim, add a little liquid, but don’t flood.
7. Roll out remainder of pastry. Place each tin on pastry sheet and cut out roughly around the tin, with 2-3 cm extra, for lids. Place lid on top, trim to fit, then gently press down onto mix, fold over Both edges and seal together. Baste beaten egg over the top, after pricking 2-3 times with a fork.
8. Cook in a medium- hot oven for 15 minutes. Turn/ swap pies around to brown on other sides and cook for a further 10 minutes. Serve with various vegetables, or allow to cool completely, until bagging and freezing up to 6 months.

It's extra flaky, just like a biscuit should be. Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want. You can buy gravy browning liquids and granules specifically to deepen the colour of gravy. Proper comfort food, seriously easy chicken gravy and vegetable pie made from leftover chicken from your Sunday roast. Nothing tricky nor fancy, but this pie is a gooden.

So that’s going to wrap this up with this special food chicken, in gravy, pies recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!