Friday, March 22, 2013

Chicken Pie Recipe

I am not so much into making crust for pie on my own yet. Since I was relying on the frozen puff pastry, I just opted to make a no crust chicken pie, with the puff pastry topping, something like a chicken pot pie.

Initially I set out to make 2 pies, chicken and vegetable separately, each in a 25x15cm baking dish. But the amount of chicken I prepared turned out to be quite a lot. So I mixed some of the vegetables into the chicken pie filling and made both pies with chicken and vegetable filling. You could reduce or increase the amount of vegetables as you like. You could even make it solely with vegetables only.

While preparing the chicken for this pie, I learnt an important tip to cook the chicken cubes as soft as tofu. I had asked around with mummies on the FB group, and finally put it to use, and see its effect with my own eyes, or rather taste buds.

Since I did not have any chicken stock for the pie filling, I cooked the chicken cubes in some amount of water, which will also double up as stock for the filling later.

The recipe makes for one pie in a 25x15cm baking dish:

You Need:

1 piece of chicken breast, cubed
some diced celery
some diced red pepper
cauliflower and broccoli florets
some spring onion cut into long pieces
some diced shiitake mushrooms
1 onion, diced
1 tbsp ginger and garlic paste
1 tbsp corn flour
100ml or 1/2 cup milk
100ml or 1/2 cup water
2tsp butter
Some oil
Some worcestershire sauce
Puff pastry rolled out enough to cover the baking dish
Some beaten egg for egg wash
Salt and pepper to taste

1) Marinate the chicken cubes in garlic and ginger paste, mixed with some corn flour for 30 to 60mins.
2) Once marination done, sautee the marinated chicken with 1 tsp butter. I used my HCP. Add the water and let it simmer cook for 10-15mins. Strain the chicken cubes from the stock and set both aside.

3)  Using the same or different pan, heat some oil. Add the remaining butter and sautee the onion. As it browns, add in all the vegetables (except spring onion) to sautee. Season with salt, pepper and worcestershire sauce. Add in the stock and let it simmer for about 5 to 10 mins.
4) Add in the cooked chicken and milk. Let it cook at low heat till it thickens. Once done let it cool while you roll the puff pastry.
5) Pour the filling into the baking dish and sprinkle the spring onion. Then cover with the puff pastry, pressing the sides to seal on the rim of the baking dish. Poke some holes on the top of pastry with a fork. Brush with some egg wash.

6) Bake in a preheated oven at 180C for 20-30 mins, or till the pastry turns golden brown.

So my pie topping is a little shoddy, but now I will take note to roll it out a bit larger because as it cooks it shrinks a little bit. You can also crimp the sides using a fork or your fingers for more crunch. I did crimp it too, but apparently not good enough!

As for the chicken cubes, no doubt it turned out awesomely soft to the bite, just like tofu!

Happy trying!


Mr Lonely said...

visiting here with a smile. take care.. have a nice day ~ =)

Regards, (A Growing Teenager Diary) ..

BLuRpL3 said...

nice recipe..will try once!

let exchange link. do come & be our follower too =)

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