Cornish Caudle Chicken Pie

Cornish Caudle Chicken Pie Recipe | Authentic British Dish

Region / culture: Cornwall, United Kingdom | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Cornish Caudle Chicken Pie is a traditional British dish that is perfect for a comforting family meal. This delicious pie is made with tender chicken, fresh herbs, and a creamy soured cream filling, all encased in a flaky puff pastry crust.

History

Cornish Caudle Chicken Pie has its roots in Cornwall, a county in southwest England known for its rich culinary heritage. The recipe likely originated as a way to make use of leftover chicken and create a hearty and satisfying meal for the whole family.

Ingredients

butter - 15 g (0.5 oz)
vegetable oil - 1 tsp
onion - 1 medium, finely chopped
chicken drumsticks or thighs - 4, skinned and boned
fresh parsley - 2 tbsp, chopped
spring onions - 4, trimmed and chopped
milk - 150 ml (0.25 pt)
puff pastry - 225 g (8 oz)
soured cream - 150 ml (0.25 pt)
eggs - 2, beaten

How to prepare

1. Preheat the oven to 180°C / 350°F / Gas 4.
2. Heat the butter and oil in a frying pan. Add the onion, cover, and cook over low heat until softened but not browned. Transfer to a 1.1 liter (2 pt) pie dish.
3. Add the chicken and cook until evenly browned. Arrange on top of the onion in a single layer. Stir in the parsley, spring onions, and milk into the pan and gently bring to a boil.
Simmer for 2–3 minutes, then pour over the chicken.
4. Cover with foil. Bake for 30 minutes, until the chicken is tender. Remove from the oven and let it cool.
5. Meanwhile, roll out the pastry on a lightly floured surface until it is 2.5 cm (1 inch) larger all around than the pie dish. Let the pastry relax while the filling is cooling.
6. Cut off a strip from all around the edge of the pastry. Place the strip on the rim of the pie dish, moisten with a little water, then place the pastry lid on top. Crimp the edges and make a small hole in the top.
7. Preheat the oven to 220°C / 425°F / Gas 7.
8. Beat the soured cream and eggs together, then brush a little of the mixture on top of the pie. Bake for 15–20 minutes, until it turns a light golden brown. Reduce the temperature to 180°C / 350°F / Gas 4.
9. Pour the soured cream mixture into the pie through the hole. Shake the dish to distribute the cream mixture. Return the pie to the oven for 15 minutes. Remove from the oven and allow it to stand in a warm place for 5–10 minutes before serving, or let it cool completely and serve cold.

Variations

Add diced vegetables such as carrots, peas, or mushrooms to the chicken mixture for added flavor and nutrition.
Use puff pastry sheets instead of a whole pastry lid for individual mini pies.
Substitute the chicken with turkey or pork for a different twist on this classic recipe.

Cooking Tips & Tricks

Be sure to skinned and bone the chicken drumsticks or thighs before cooking to ensure a tender and juicy filling.

- Gently bring the milk to a boil when adding it to the chicken mixture to prevent curdling.

- Let the pastry relax before rolling it out to prevent shrinkage during baking.

- Brushing the soured cream and egg mixture on top of the pie before baking will give it a beautiful golden brown color.

Serving Suggestions

Serve Cornish Caudle Chicken Pie with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Browning the chicken before baking adds depth of flavor to the filling.

- Preheating the oven to different temperatures at various stages of baking ensures a perfectly cooked pie.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a healthier option.

- Substitute Greek yogurt for soured cream for a tangy twist.

Make Ahead Tips

Cornish Caudle Chicken Pie can be assembled ahead of time and refrigerated until ready to bake. Simply brush with the soured cream and egg mixture just before baking.

Presentation Ideas

Garnish the top of the pie with fresh herbs or a sprinkle of paprika for a decorative touch.

Pairing Recommendations

Pair Cornish Caudle Chicken Pie with a crisp white wine or a light ale for a delicious meal.

Storage and Reheating Instructions

Store any leftover Cornish Caudle Chicken Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Cornish Caudle Chicken Pie contains approximately 350 calories.

Carbohydrates

Each serving of Cornish Caudle Chicken Pie contains approximately 25 grams of carbohydrates.

Fats

Each serving of Cornish Caudle Chicken Pie contains approximately 20 grams of fats.

Proteins

Each serving of Cornish Caudle Chicken Pie contains approximately 15 grams of proteins.

Vitamins and minerals

Cornish Caudle Chicken Pie is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (butter, milk, soured cream) and eggs.

Summary

Cornish Caudle Chicken Pie is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cornish Caudle Chicken Pie is a classic British dish that is sure to become a family favorite. With a creamy chicken filling and a flaky pastry crust, this pie is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a handwritten note tucked away in an old cookbook that belonged to my great-grandmother. The recipe was for a Cornish Caudle Chicken Pie, a traditional dish that originated from the Cornwall region of England. As I read through the ingredients and instructions, I could almost taste the rich, savory flavors that would come together in this dish.

I had always been fascinated by the culinary traditions of different cultures and regions, and this recipe piqued my interest. I knew that I had to try my hand at making it, despite the fact that I had never attempted anything quite like it before. I set out to gather all the necessary ingredients and began the process of preparing the pie.

The first step was to roast a whole chicken until it was perfectly golden and juicy. As the aroma of the chicken filled my kitchen, I felt a sense of pride and accomplishment. I had always loved cooking, but there was something special about preparing a dish that had been passed down through generations of my family.

Next, I sautéed onions, garlic, and leeks in a large skillet until they were soft and fragrant. I then added in a mixture of flour and chicken stock to create a thick, velvety sauce that would coat the tender pieces of chicken. The sauce was seasoned with a blend of herbs and spices that gave it a depth of flavor that was truly unforgettable.

Once the filling was ready, I carefully spooned it into a buttery pie crust that I had rolled out earlier. I sealed the pie with another layer of pastry and brushed the top with an egg wash to give it a golden sheen when it baked in the oven.

As the pie baked, the scent that wafted through the air was intoxicating. I could hardly contain my excitement as I waited for the timer to go off. When I finally pulled the pie out of the oven, it looked like a work of art. The crust was flaky and golden, and the filling bubbled and steamed enticingly.

I couldn't wait to dig into the pie and taste the fruits of my labor. As I took my first bite, I was transported back in time to the kitchens of my ancestors. The flavors were rich and comforting, with a perfect balance of savory and sweet. The tender chicken melted in my mouth, and the buttery crust crumbled delicately with each bite.

I knew that I had stumbled upon a true culinary treasure with this Cornish Caudle Chicken Pie. It was a dish that spoke to the heart and soul of my family's heritage, a recipe that had been lovingly passed down through the generations. I was proud to have mastered it and to continue the tradition of sharing it with my loved ones.

As I sat down to enjoy my meal, I couldn't help but feel grateful for the opportunity to connect with my past through the art of cooking. Food has a way of bringing people together and telling stories that transcend time and place. And with each bite of that delicious pie, I felt a little closer to my ancestors and the traditions that had shaped my family for generations.