Chicken pie with a traditional ragout, an essential dish in the Netherlands for holidays such as Easter and Christmas! Delicious with puff pastry (vol-au-vent) or with rice.
In the supermarket, you can often buy ready-made ragout. That’s a quick and easy way to put a complete meal on the table, but as you may guess, various processed additives are also added. These additives, such as butterfat, skimmed milk powder, and stabilizers, do not immediately evoke the image of a delicious meal.
Homemade chicken ragout
Of course, there are many ways to make your homemade chicken ragout tastier and more nutritious. For example, by making your own (bone) broth, you can serve a delicious dish with all kinds of vitamins and minerals. Furthermore, you can thicken your ragout by making a roux instead of using modified corn starch.
How long can you store chicken ragout?
You can store the chicken pie in the refrigerator for about 2 days. Did you make a double portion and want to freeze half of it? Let the chicken ragout cool completely, take a freezer bag or container, and fill it with the ragout. Freeze the chicken ragout for a maximum of 3 months.
Supplies
- 2 forks
- Frying pan
- Kitchen scale
Ingredients
- 1 onion
- 3 cloves of garlic
- 500 g mushrooms or mushroom mix
- 1-2 chicken fillets
- 50 g flour and 50 g butter to make a roux
- Butter for frying
- 500 ml chicken broth
- A splash of cream
- Mustard, Provencal herbs, curry powder, Worcestershire sauce, salt, and pepper to taste
- Rice or puff pastry shells
How to cook
Cook the chicken fillets in the chicken broth until they are cooked (or use the chicken from your homemade chicken broth), this takes about 10 minutes. Remove the chicken fillets from the broth and place them on a plate. Take two forks and pull the chicken fillets apart to create threads. Set the chicken aside until you add the chicken fillet back to the chicken ragout and let the broth cool.
Chop the onion, mushrooms, and garlic into small pieces. Melt butter in the frying pan and add the onion and mushrooms to your frying pan. Fry the onion and mushrooms for 5 minutes, they may be slightly browned. After 5 minutes, add the garlic and chicken and season with the Provencal herbs, pepper, and salt.
Make the roux in another pan by melting the butter and adding the flour. Let it bake for a few minutes and then add the cooled chicken broth little by little. Note: do not add any more chicken broth when the desired thickness is reached.
Add mustard, Worcestershire sauce, and curry powder to taste. I add about 1-2 tablespoons of mustard, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of curry powder.
Let the chicken ragout simmer for a few minutes and then add the onion, mushrooms, garlic, and chicken. Stir well and simmer for a few more minutes. Finally, add a splash of cream.
Depending on how you prefer to eat your chicken ragout, bake the puff pastry shells or cook the rice. Enjoy your meal!
Tips
- Serve your chicken pie with a tasty salad, peas, or other vegetables.
- You can also make your puff pastry shells from scratch.
Chicken pie with ragout
Chicken pie with a traditional ragout, an essential dish in the Netherlands for holidays such as Easter and Christmas! Delicious with puff pastry (vol-au-vent) or with rice.
Ingredients
- 1 onion
- 3 cloves of garlic
- 500 g mushrooms
- 1 á 2 chicken fillets
- 50 g flour and 50 g butter to make a roux
- Butter for frying
- 500 ml chickenstock
- Heavy cream to taste
- Mustard, Provencal herbs, curry powder, Worcestershire sauce, salt, and pepper to taste
- Rice or puff pastry shells
Instructions
- Cook the chicken fillets in the chicken broth until they are cooked (or use the chicken from your homemade chicken broth), this takes about 10 minutes. Remove the chicken fillets from the broth and place them on a plate. Take two forks and pull the chicken fillets apart to create threads. Set the chicken aside until you add the chicken fillet back to the chicken ragout and let the broth cool.
- Chop the onion, mushrooms, and garlic into small pieces.
- Melt butter in the frying pan and add the onion and mushrooms to your frying pan. Fry the onion and mushrooms for 5 minutes, they may be slightly browned.
- After 5 minutes, add the garlic and chicken and season with the Provencal herbs, pepper, and salt.
- Make the roux in another pan by melting the butter and adding the flour. Let it bake for a few minutes and then add the cooled chicken broth little by little. Note: do not add any more chicken broth when the desired thickness is reached.
- Add mustard, Worcestershire sauce, and curry powder to taste. I add about 1-2 tablespoons of mustard, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of curry powder.
- Let the chicken ragout simmer for a few minutes and then add the onion, mushrooms, garlic, and chicken. Stir well and simmer for a few more minutes. Finally, add the heavy cream to taste.
- Depending on how you prefer to eat your chicken ragout, bake the puff pastry shells or cook the rice. Enjoy your meal!
Notes
- Serve your chicken pie with a tasty salad, peas, or other vegetables.
- You can also make your puff pastry shells from scratch.
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