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! 

 

*Hamburger & Chicken Pie*

Serves 6

Printable Recipe 

 

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 lb extra lean ground beef

1 medium onion, peeled and finely chopped

1/4 tsp garlic powder

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

160ml milk (2/3 cup) 

Spray a skillet with nonstick cooking spray.  Add the onion and ground beef.  Cook and stir, scrambling, until the beef is golden brown.  Season to taste with salt, pepper, garlic powder and add the parsley flakes.  Stir in the soup.  Set aside to cool. 

To make the chicken filling, mix together all ingredients in a bowl.  Set aside.  (I like to shred my cooked chicken for this, but minced is good also) 

Sift the flour and baking powder into a large bowl.  Stir in the onion salt.  Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits.  Stir in the milk with a fork to form a soft dough.  Divide into three bits, with one bit being larger than the other two.  This will be the bit you use to line the bottom and sides of the baking dish. 

Preheat the oven to 190*C/375*F/ gas mark 5.  Have ready a 7 by 11 inch rectangular pie baking dish. 

Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick.  Line the dish with this.  Spread the hamburger filling on the bottom of the pastry. 

Roll out another bit of pastry large enough to just cover the hamburger filling. It should also be 1/4 inch thick.  Place on top of the meat.  Spread the chicken filling over top. 

Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides.  Place over the chicken filling and tuck in the edges all around. Crimp the edges.  Brush with a bit of milk and slash to vet the top. 

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.

* Condensed Cream of Chicken Soup Substitute*

substitutes for one 295g (10 3/4 oz) tin
Printable Recipe 
 

This is a quick, easy and delicious way to add depth of flavour to casseroles without having to open a tin of soup. It is also fat free. 

120ml milk (1/2 cup)

35g plain flour (1/4 cup)

180ml chicken broth (3/4 cup)

1/4 tsp onion powder

1/8 tsp garlic powder

salt and black pepper to taste

pinch of sweet paprika 

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.