Do you remember the chicken ala king with the canned
mushroom soup and the bullion cubes? Chicken Pie, AKA Bizzy Lizzy’s Fish Pie
recipe, is nothing like that! It is true that we eat with our eyes first. When
I first saw it on Lizzy’s blog I wanted to have a helping, what kept me back
aside from the huge distance, haha, was the fish thing. I fully resent
everything that swims, floats or crawls in water. Then came the aha moment and
I thought I could make this with chicken! I am so glad I did; the pie turned
out superb. It is now up there among my comfort foods. Anyone who loves seafood
will adore Lizzy’s recipe. What follows here is the cluck-cluck version. Jim
and I loved it on the first day, but just as Lizzy said, it was even better the
following day.
Instead of fennel and dill seeds, I used parsley, sage,
rosemary and thyme. The popular song by Simon and Garfunkel is a perfect
reminder what herbs would work with chicken. I didn’t have leftover mashed
potatoes, but even if I had, the amount left over from two people would have
been insufficient. I also substituted some of the potatoes with celeriac and
after half way though it occurred to me I could have cooked them in a homemade
chicken stock... maybe next time if I remember. The potatoes and the chicken
stew layer were ready about the same time.
Simon & Garfunkel Scarborough Fair
CHICKEN PIE
Note: The layers listed in the order of preparation. The
Chicken layer is on the bottom, the mashed potato layer is in the middle and
the cheese layer is on the top.
Potato Layer:
6 potatoes
1 heaping Tbsp butter
1/8 cup warm heavy cream
1 egg yolk
Chicken Layer:
skinless, deboned chicken breast [150-200g] in slivers
2 Tbsp olive oil
2 Tbsp butter
1 small onion, finely chopped
salt and pepper to taste
1 heaped Tbsp flour
1/2 cup frozen peas
parsley, sage, rosemary and thyme
1 cup milk
Cheese Layer:
1 cup grated aged cheese, like cheddar
- Peal, wash and dice the potatoes.
- Cook in water until tender.
- Preheat the oven to 350F.
- While the potatoes cook, prepare the chicken layer.
- Wash, dry and sliver the chicken breast meat and finely chop the onion.
- Add the oil and the butter to a large non-stick skillet.
- Add the chicken and season with salt and pepper.
- On medium heat, sauté the chicken in the buttery oil until fully cooked.
- Remove the chicken with a slotted spoon and set it aside.
- Add the cooked onion to the remaining buttery oil in the pan, lightly salt it and sauté until very soft.
- Sprinkle flour over the soft onions and stir.
- Pour in the milk, stir and bring to a slow simmer.
- Add the herbs. Sprinkle with dry herbs lightly; add more if fresh herbs are used.
- Slowly cook for a couple of minutes.
- Adjust the salt and remove skillet from the heat.
- When the potatoes are tender drain, mash and add the rest of the ingredients.
- Whip or stir until combined.
- Grease the base and sides of a large glass pie plate or medium sized ovenproof dish with butter.
- Layer the chicken mixture in the greased dish.
- Fully cover with the potato layer, sealing the edges.
- Grate the cheese on the top and bake in the preheated oven for 30 minutes.
