Best 11 Burgundy Chicken Pie Recipes

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Burgundy chicken pie is a classic French dish that combines succulent chicken, rich burgundy wine, and creamy sauce, all encased in a flaky, golden crust. This savory and comforting pie has been enjoyed for centuries and is perfect for both special occasions and casual meals. Whether you are a seasoned chef or a home cook looking for a delicious and impressive dish, burgundy chicken pie is sure to satisfy your cravings. In this article, we will provide you with a carefully curated selection of recipes to help you create the perfect burgundy chicken pie. From traditional French recipes to modern twists, we have gathered a collection of recipes that cater to various skill levels and preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey with us as we explore the best recipes for burgundy chicken pie.

Let's cook with our recipes!

SLOW-COOKER CHICKEN BURGUNDY STEW



Slow-Cooker Chicken Burgundy Stew image

Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 6

Number Of Ingredients 17

6 slices bacon, chopped
1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 medium onion, coarsely chopped
2 cups sliced carrots
1 package (8 oz) cremini mushrooms, quartered
1 tablespoon chopped garlic
1/2 cup dry white wine (white Burgundy or Chardonnay)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Steps:

  • In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
  • Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
  • Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
  • Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
  • In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g

BUFFALO CHICKEN HAND PIES RECIPE BY TASTY



Buffalo Chicken Hand Pies Recipe by Tasty image

This appetizer takes everything you love about wings and rolls it into delicious, easy-to-eat hand pies. Roll out store-bought pie dough, stuff with spicy buffalo chicken, and bake until perfectly melty and cheesy. If you want to score even more points with your guests on game day, serve these zesty bites with a side of cool ranch dressing.

Provided by Betsy Carter

Categories     Appetizers

Time 45m

Yield 10 hand pies

Number Of Ingredients 10

2 cups rotisserie chicken, shredded
1 cup cream cheese, softened
1 cup Frank's® buffalo sauce
½ cup shredded mozzarella cheese
¼ cup red onion
½ teaspoon fresh ground black pepper
1 teaspoon celery salt
2 square sheets pie dough
2 egg yolks, beaten
1 cup ranch dressing, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
  • Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
  • Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
  • Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
  • Serve the hand pies warm with ranch dressing alongside.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 25 grams, Fat 36 grams, Fiber 0 grams, Protein 15 grams, Sugar 4 grams

BEEF BOURGUIGNONNE POTPIE



Beef Bourguignonne Potpie image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 25

4 cloves garlic, finely chopped
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup cognac or brandy
1 750-ml bottle dry red wine
2 cups low-sodium chicken broth
1 pound white button mushrooms, halved
1 1-pound bag frozen pearl onions, thawed
2 tablespoons unsalted butter
For the crust:
3 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 sticks cold unsalted butter, cut into small cubes
1 large egg
For the stew:
2 bay leaves
8 sprigs thyme
1/4 cup vegetable oil
3 pounds cubed beef chuck stew meat
Kosher salt and freshly ground pepper
4 slices thick-cut bacon (about 5 ounces), chopped
1 pound carrots, halved lengthwise and cut into 1-inch pieces
1 large onion, chopped

Steps:

  • Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
  • Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute.
  • Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
  • Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
  • Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
  • On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent.
  • Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving.

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat (you can use leftover roast chicken, or meat from a rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
3 stalks celery, diced
2 medium carrots, diced
Kosher salt
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup whole milk
2 1/2 cups shredded cooked chicken meat
1/2 cup frozen green peas
1/4 cup hot sauce, such as Frank's
2 tablespoons sour cream
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
1/2 cup crumbled blue cheese
1 large egg

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
  • Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
  • Preheat the oven to 425 degrees F.
  • Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
  • Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.

BEEF AND BURGUNDY PIE RECIPE



Beef and Burgundy Pie Recipe image

Treat your family to our Beef and Burgundy Pie recipe. This hearty beef and burgundy pie recipe includes bacon, beef chuck roast, carrots, mushrooms and onions cooked in Burgundy wine. It's the perfect make-ahead weeknight meal that your whole family will love!

Provided by My Food and Family

Categories     Recipes

Time 2h55m

Yield 8 servings

Number Of Ingredients 14

2 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
6 Tbsp. KRAFT Red Wine Vinaigrette Dressing, divided
1/2 cup plus 2 Tbsp. flour, divided
1 tsp. ground black pepper, divided
1-1/2 lb. boneless beef chuck roast, cut into 2-inch pieces
1/2 lb. sliced fresh mushrooms
2 carrots, cut into 1/4-inch-thick slices
1 onion, chopped
2 cloves garlic, minced
2-1/2 cups fat-free reduced-sodium beef broth
1/2 cup Burgundy wine
1 bay leaf
1 tsp. dried thyme leaves
1 recipe Foolproof PHILLY Pie Crust Recipe

Steps:

  • Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
  • Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
  • Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
  • Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
  • Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
  • Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
  • Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

BURGUNDY CHICKEN



Burgundy Chicken image

I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour!

Provided by LARavenscroft

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

Steps:

  • In a large skillet, heat oil over medium heat.
  • Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
  • Place chicken on plate and cover with foil to keep warm.
  • Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
  • Add wine, broth, tomato paste and rosemary.
  • Increase heat to medium and bring to a boil.
  • Return chicken to skillet.
  • Reduce heat to low.
  • Cover chicken and cook until no longer pink - about 25 minutes.

BURGUNDY CHICKEN PIE



Burgundy Chicken Pie image

A real British dish - delicious, easy, and different.

Provided by Merav Ross

Categories     English Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

2 onions, chopped
2 teaspoons vegetable oil
4 boneless skinless chicken breasts, cut into cubes
6 ounces button mushrooms, chopped
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 ¼ cups white or red Burgundy wine
1 cube chicken bouillon
¾ cup water
salt and pepper to taste
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

  • In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
  • Bake in preheated oven for 45 minutes, or until crisp and golden.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 33.3 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 418.3 mg, Sugar 2.3 g

BUFFALO CHICKEN PIE



Buffalo Chicken Pie image

3rd Place Winner Bisquick® Recipe Contest 2010! Love Buffalo wings? Pack a punch of Buffalo flavor in an easy-to-make chicken pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

2 cups cooked chicken strips
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
1 cup chopped celery (about 2 1/2 stalks)
1 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg
2/3 cup blue cheese dressing

Steps:

  • Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
  • In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
  • Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

BURGUNDY CHICKEN PIE



Burgundy Chicken Pie image

A real British dish - delicious, easy, and different.

Provided by Merav Ross

Categories     English Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

2 onions, chopped
2 teaspoons vegetable oil
4 boneless skinless chicken breasts, cut into cubes
6 ounces button mushrooms, chopped
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 ¼ cups white or red Burgundy wine
1 cube chicken bouillon
¾ cup water
salt and pepper to taste
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

  • In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
  • Bake in preheated oven for 45 minutes, or until crisp and golden.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 33.3 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 418.3 mg, Sugar 2.3 g

BUFFALO CHICKEN FOOTBALL HAND PIES RECIPE BY TASTY



Buffalo Chicken Football Hand Pies Recipe by Tasty image

Here's what you need: rotisserie chicken, salt, pepper, shredded mozzarella cheese, green onion, buffalo sauce, ranch dressing, premade pie crusts, egg wash

Provided by Betsy Carter

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 9

8 oz rotisserie chicken, cooked, shredded
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
1 cup green onion, sliced
¾ cup buffalo sauce
¼ cup ranch dressing, plus more for serving
4 premade pie crusts, 9 inch (23 cm) each, thawed if frozen
egg wash, for brushing

Steps:

  • Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
  • Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
  • Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
  • Transfer 24 football shapes to the prepared baking sheet.
  • Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
  • Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
  • Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
  • Bake for 15-20 minutes, or until golden brown.
  • Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

BURGUNDY CHICKEN PIE



Burgundy Chicken Pie image

A nice, rich Burgundy pie - an easy recipe (don't let the number of steps fool you) and delicious! cook in large deep-dish pie plate or 2-quart casserole

Provided by Julesong

Categories     Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 cups chopped yellow onions
1 teaspoon butter
2 teaspoons vegetable oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
4 boneless skinless chicken breasts
1 teaspoon dried thyme
2 tablespoons flour
1 1/4 cups red Burgundy wine
1 teaspoon chicken bouillon granule (or 1 cube)
3/4 cup hot water
salt and black pepper, to taste
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

  • In a large skillet, sauté onions in butter and oil over medium heat until soft.
  • Add the mushrooms and garlic, and cook until soft.
  • Cube the chicken breasts and add to the skillet; cook until pieces are browned on all sides.
  • Stir in the thyme, then sprinkle the flour over the mixture and stir again; add the wine.
  • Add the chicken bouillon to the hot water and stir to dissolve, then stir into the chicken/vegetable mixture.
  • Simmer uncovered for 15 minutes; season with salt and pepper to taste.
  • Transfer into a deep pie dish or a 2 quart casserole and set aside (there may be excess sauce- save it and cook it separately in a saucepan for gravy after the pie is done).
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out the puff pastry.
  • Cut a 1/2-inch (1 cm) strip of pastry; brush the rim of the pie plate with warm water, arrange the pastry strip around the top edge of the pie dish, and gently press the pastry onto the rim.
  • Brush the pastry edge with warm water; roll out remaining pastry large enough to cover the filling, place on top of the pre-placed edge, seal the edges well, and trim and crimp the edge.
  • Brush the pastry with the beaten egg, and make a small decorative vent hole in the center of the top (if you like, you can use the pastry trimmings to make leaves and arrange them on top of the pie; don't forget to brush them with egg, too).
  • Bake the pie in your preheated oven for 45 minutes, or until the top is crisp and golden.
  • Serve and enjoy!
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 658.3, Fat 35.3, SaturatedFat 9, Cholesterol 82.6, Sodium 337, Carbohydrate 49.1, Fiber 2.7, Sugar 4.2, Protein 27.4

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your chicken pie. Opt for organic, free-range chicken, and use a variety of fresh vegetables.
  • Don't overcook the chicken: Chicken should be cooked through but still moist and tender. Overcooked chicken will be dry and tough.
  • Make sure the filling is thick enough: The filling should be thick enough to hold its shape when you cut into the pie. If it's too thin, it will be runny and messy.
  • Use a good quality puff pastry: Puff pastry is the traditional choice for chicken pie, and it gives the pie a light, flaky crust. If you're short on time, you can use a store-bought puff pastry sheet.
  • Brush the crust with egg wash before baking: This will help the crust to brown and give it a shiny finish.
  • Let the pie cool slightly before serving: This will help the filling to set and make the pie easier to slice.

Conclusion:

Burgundy chicken pie is a classic dish that is perfect for a special occasion or a comforting weeknight meal. With its rich, flavorful filling and flaky crust, this pie is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!

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