Hamburger & Chicken Pie
Today I get to show you what I did with some of my leftover roast chicken. This is a combination that sounds quite different I am guessing. It is a pie that my MIL used to make many moons ago. Quite an unconventional filling, but very delicious. I had been craving it for a long time, but had been quite unable to find the recipe!
Funny how it goes. When you get divorced you often lose half your family and all things attached to that half of the family. Not always, but often. It was so in my case at any rate! This was a pie that I have been craving for at least 25 years now, but never thought I would ever taste again. It’s delicious.
I had done searches on line in every combination possible, but never come up with any results. Then, the other day, I was going through my big blue binder and lo and behold . . . there it was, in my own handwriting. I had no idea that I had copied it down all those years ago, and I was thrilled to find it!
This pie has a triple layered crust. Bottom, middle and top. The crust is like a cross between a tea biscuit and a pastry . . . and it is lightly flavoured with onion . . .
It puffs up nicely and has a beautiful buttery texture. I could dine on the crust alone, its that good . . . but the filling ups the ante because there is not just one tasty filling in it, but two!
You fill the bottom crust with a hamburger filling . . . simple. I use extra extra lean ground beef, browned with onions, and a few seasonings. You then stir in half a tin of cream of chicken soup. You cool it and then spread it on the bottom crust and then cover it with the middle crust.
On top of that middle crust goes a filling of shredded or finely chopped cooked chicken, mixed with the other half of the tin of soup, and some more seasonings. You spread that all out to cover and then apply the top crust, tucking it in and fluting it all around . . .
A few slashes in the top to vent the pie and I brushed it with a bit of milk to give it a golden touch. It really takes a negligible amount . . . just a touch. You then bake it in a moderate oven for 35 to 40 minutes . . . until the filling gets bubbling and that crust is golden brown.
Todd always likes mash with his pies, but really this would be quite filling and ample on its own with only a salad on the side and some vegetables. I think you are really going to like this!
Serves 6
This is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious. Todd has to have mash and veg with his, but I am happy with just the pie!
For the beef filling:
1 medium onion, peeled and finely chopped
salt and black pepper to taste
1 tsp parsley flakes
1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the chicken filling:
250g cooked chicken, cut into small bits or shredded (2 cups)
salt and black pepper to taste
1 tsp parsley flakes
1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
For the pastry:
115g of lard (4 ounces)
115g butter (4 ounces)
420g plain flour (3 cups)
4 tsp baking powder
1 tsp onion salt
Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot,cut into squares.
If you have an abhorrence to using tinned soup, you can make your own substitution for this by making a simple sauce.
substitutes for one 295g (10 3/4 oz) tin
Printable Recipe
Shake the milk and flour together in a jar until well mixed without any lumps. Heat the chicken broth together with the onion and garlic powders, salt and pepper and paprika in a saucepan. Slowly whisk in the flour/milk mixture, whisking constantly. Continue to cook and whisk for a further 3 minutes or so. Remove from heat and allow to cool completely. This can be stored in the refrigerator for up to a week if stored in an airtight container.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/09/hamburger-chicken-pie.html
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