Tuesday, June 19, 2007

Chicken Pie

Making homemade chicken pie has taught me a big lesson. Make use of modern technology and ready made frozen foods. To actually knead, roll roll roll and roll fresh homemade puff pastry took half a day for a beginner like me! If I keep doing this, I might even end up building muscles on my arms.

Therefore, I am not including the method of making fresh puff pastry. It'll be confusing if I were to type it out here. A video would be better but I don't have any at the moment. Everything is the same even when using ready rolled frozen puff pastry. The exception, you won't have to slave yourself making the pastry from scratch. Ready rolled puff pastry can be found easily in the frozen aisles at the supermarket.

Creamy Chicken Pie

1 chicken breast (cut into bite size cubes)
2 large potatoes (diced into 1cm cubes)
1 carrot (diced as well)
1 yellow onion (chopped)
2 cloves garlic (minced)
1 can button mushrooms (drain water and sliced thinly)
250g UHT cream (whipping)
Salt and pepper to taste

  1. Lightly oil the wok and fry the garlic and onions till slightly fragrant.
  2. Fry in the rest of the ingredients except the cream. Cook on high heat until chicken is partially cooked. (about 3 minutes)
  3. Pour in cream, reduce heat and stir until well distributed. Add salt and pepper to taste. Simmer for about 15 minutes or until potatoes are slightly soft and cooked through. Leave aside to cool.

Pastry preparation:

Ready rolled puff pastry sheets
1 egg yolk
  1. Use ready rolled puff pastry. Thaw 2 pastry sheets till workable. Cut a big round portion, about 1 inch larger than the pie dish. Cut another round sheet about the size of dish. Use the larger round to cover the bottom of the pie, pressing in slightly to remove air. Let the sides drape over the dish rim and press in or you can just cut it off.
  2. Pour in cooled pie filling. Cover the top of the pie dish with the other sheet. Press down the sides with a fork to seal. Poke a few holes on the surface of top pastry to create tiny air vents. Brush pastry with egg yolk.
  3. Bake the pie in oven for 25-30 minutes at 180°C until puffed and golden. Dig in!


geneoga said...

OMG... The skin crispy? You're getting so good at this. You need a tester? I volunteer la.. :) lolz

Kimiko said...

yeap! nice and crispy but not extremly puffed up like those in cafes. =( maybe it needs more rolling. sigh..
i would b glad if u can try them out XD

pisang goreng 115,NF said...

yeah i love also chiken pie......
i will try to make it........
ari gato! kimi-san