I often end up with meat from previous meals and too often I don't know how to put them to good use.
To be honest with you, I don't like leftover meals.
In fact, I always avoid eating them, so I try to make just enough for that meal.
Related Recipe: If you like pies, you will enjoy a homemade shepherd's pie!
Call me spoiled or a brat, I am just not the type of person who enjoys them.
In my experience, I am not the only one who feels the same way.
With the time we live in, we like variety.
What does that mean? It means having something different for every meal, and nothing is to be repeated.
Imagine a huge family gets together, such as the American Thanksgiving or even Christmas.
So many dishes and loads of delicious leftover meats which are too precious to be wasted.
What do you do with all of that leftover meats?
In a recent example, it was some really good quality chicken that my mother had made one fine Sunday in May.
I did ask her what was she planning to do with all the leftover chicken.
The next day she came up with a spectacular Chicken Mushroom Pie, better known as a Tourte in French.
Pies that date back to Medieval times
I imagine this is a dish that used to be commonly served at the time when kings and queens ruled Europe.
Medieval and Renaissance menus created for important celebrations, still prove and show us today, that tourtes were favorites of the aristocracies.
Just the other day I was reading Sabine Weigand's - The Countess - in German when I came across a typically detailed menu of its time.
The Court that was described, was apparently situated in modern-day Germany.
It described pies and such which were popular all over central Europe and not only France at that time.
I am not going to list up each Item from the book since that part is written in older dialect German.
Many words are unknown to me and the list includes about 30 dishes.
What I can tell you, is that such a royal menu had contained a variety of meats.
As a matter of fact, meat was ever prominent, seemed that's all they ate!
This included meats like wild game, beef, sheep, fish, poultry, pork.
You name it, and it was on the menu!
What are the rules to short crust pastry?
Coming back to the Easy chicken Pie recipe... I had posted here previously over the last months a few other shortcrust pastries.
At the end, they are all the same just that some have more quantity and some less.
The rule in making a good shortcrust pastry is simply used 1:2 amounts of soft Butter and Flour.
With that in mind, you can make any amount of shortcrust pastry.
You might even want to consider making a couple of batches and freezing them.
To ensure that you freeze each dough ball separately.
I do this often because the shortcrust pastry comes super handy when you want to make something from scratch.
Most times you end up with little time at hand, and this saves you time.
In this recipe, I used chicken that had been baked previously in a buttery sauce, so it was more on the plain side, flavor-wise that is.
If you have some spiced chicken around and you want to use it in this recipe, then just omit to add the herbs in the recipe.
Of course, that's on your own risk, but if you ask me in advance then I can guide you and tell you what to do and what not.
I am online the whole day (Indian time) so usually, I am quick in answering requests and questions!
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Homemade Chicken Pot Pie Recipe
For the Pie Crust:
- 10.6 ounce All-purpose Flour
- 5.3 gram Butter
- pinch Salt
- 1 Tablespoon luke Warm Water
- Start by assembling the shortcrust ingredients in a bowl.
- Work the dough out with your hands until smooth. Keep aside for 30 min. in the fridge.
- In the meanwhile make the filling by cooking the Bechamel - white sauce. In a pan add the butter and heat up. Add the flour and keep on stirring on low heat until incorporated.
- Continue to add the milk and keep on stirring with the whisk, or the content will burn and stick at the bottom.
- Season with salt, pepper, and nutmeg and keep on stirring! Once the sauce is done keep it off the heat.
- Add the shredded chicken pieces to the sauce and cut your mushrooms into slices and add them to the Bechamel Sauce as well.
- Season the content with the remaining herbs, such as Parsley, Thyme and Marjoram. Keep aside.
- Take out your dough from the fridge and make two halves. One should be a bit bigger compared to the other.
- Grab the bigger piece and roll it 3 millimeters thick out.
- Place your pie shape over your rolled out dough and calculate 5 ½ centimeters extra. Cut it circular out. That's going to be your pie bottom. Pick up the cut out pie bottom and place it carefully into the mold.
- Preheat the oven to 200 Celsius .
- Now roll out your second smaller dough to a 3 millimeter thick pie cover. Keep aside.
- Return to the pie bottom and mold, and grab the pot with the chicken mushroom sauce. Pour the whole filling into the pie.
- Grab the Pie cover dough and place it on top. Seal it at the borders and remove the surplus dough, if there is any. Make a hole at the center and push a paper roll into it. That's called a "chimney", it prevents the pie to blow up in the center and helps it to keep its shape. Poke a couple of small holes into the cover as well.
- You can decorate your pie with remaining dough by rolling the rest out and cutting out shapes such as leafs, diamonds etc. After cutting out place them carefully on top of the pie top and press them a bit down so that they don't fall off.
- Bake the Pie at 200 Celcius for about 30 minutes or until golden.