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  Added: May 03, 2006  •  Visited (1375)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken And Rice Pie
What You Need:
  • 12 tablespoons chilled butter, cut into ¼ - inch bits
  • 4 tablespoons chilled vegetable shortening
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 7 to 10 tablespoons ice water

  • 2 medium onions, peeled
  • 1 stalk celery with leaves
  • 1 large clove garlic, peeled
  • 6 whole black peppercorns
  • 2 whole cloves
  • 1 large bay leaf
  • 1½ teaspoons salt
  • A 4-pound stewing fowl, cut into quarters
  • The giblets of the fowl, coarsely chopped
  • 8 tablespoons butter (¼ pound stick)
  • 1 pound fresh mushrooms, thinly sliced
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon fresh strained lemon juice
  • ¼ teaspoon ground nutmeg
  • ½ cup heavy cream
  • 1 cup unconverted long-grain white rice
  • 3 cups thinly sliced onions
  • 5 hard-cooked eggs, finely chopped
  • ¼ cup finely cut fresh dill leaves
  • 2 tablespoons butter softened
  • 1 egg yolk, dissolved in 2 tablespoons cream

  • How To Cook:
    1. In a large chilled mixing bowl, combine the butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub the flour and fat together until they blend and look like flakes of coarse meal.

    2. Pour 7 tablespoons of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If it crumbles, add up to 3 more tablespoons of ice water by drops until the particles adhere.

    3. Dust the pastry lightly with flour and wrap in wax paper. Refrigerate for at least 2 hours, or until firm.

    1. In a heavy 6- to 8-quart enameled or stainless-steel casserole, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, fowl and giblets and pour in enough cold water to cover the chicken by about 1 inch.

    2. Bring to a boil over high heat, meanwhile skimming off all the foam and scum with a large spoon as they rise to the surface. Then reduce the heat to low and simmer partially covered for 1½ hours, or until the fowl is tender but not falling apart.

    3. Transfer the bird to a large platter and strain the stock through a fine sieve set over a bowl, pressing down hard on the herbs and vegetables with the back of a spoon before discarding them. Set the stock aside.

    4. With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones. Discard the skin and bones, cut the meat into I-inch pieces and return them to the casserole.

    5. In a 10- to 12-inch enameled or stainless-steel skillet, melt 4 tablespoons of the butter over high heat. Add the sliced mushrooms, reduce the heat to moderate and cook 3 to 5 minutes, or until the mushrooms are soft.

    6. With a slotted spoon, transfer them to the chicken in the casserole. Add the chopped parsley, lemon juice, nutmeg, cream and ½cup of the reserved stock. Stir together thoroughly, taste for seasoning and set aside.

    7. Combine the rice and 2 cups of the reserved stock in a 1½ - to 2-quart sauce-pan. Bring to a boil over high heat, stirring occasionally, then cover the pan, lower the heat, and simmer for 15to 18minutes, or until the rice has absorbed all the stock. Set aside off the heat.

    8. In the large skillet, melt the remaining 4 tablespoons of butter over high heat. Add the sliced onions, lower the heat and cook 10 to 15 minutes, or until the onions are soft and golden. Stir the onions into the rice and toss together until well combined.

    9. In a separate bowl combine the chopped eggs and dill.

    10. Preheat the oven to 400. With a pastry brush and the 2 tablespoons of softened butter, lightly coat the bottom and sides of a baking dish about 9 by 12 inches and 2 inches deep.

    11. Spread 1/3 of the rice mixture on the bottom of the dish and cover with ½ the chicken mixture. Top the chicken with ½ the eggs and dill and repeat the layers, ending with a layer of rice.

    12. On a lightly floured surface, roll the dough into a ½ -inch-thick rectangle about 10 inches wide, and 14 inches long. Drape the pastry over the rolling pin, lift it up and unfold it slackly over the pan. Firmly press the edges of the pastry against the sides of the dish, pinching the edges to seal them.

    13. With a small, sharp knife, cut out a I-inch circle from the middle of the dough. Brush the pastry with the egg yolk-and-cream mixture and bake in the center of the oven for 15minutes. Reduce the temperature to 350 and bake an additional 30 to 40 minutes, or until the crust is golden brown. Serve at once.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pie & Tart


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