Friday, June 24, 2022

Handcrafted Chicken Pie With Crust Pastry

The hubby was craving for Chicken Pie for some weeks. To stop him from behaving like a pregnant woman, I decided to bake some for him. I used crust pastry instead of puff pastry.  Thank God they turned out great. Made quite a big load, some for freezing in raw form ,so that whenever he is hungry, no matter what time, can just pop them into the oven and bake away. Very convenient to have them around as we are those lazy to go out for food type of person. Ever since Covid started, we seldom go out unnecessary unless for grocery stock up trips. Stay home, eat from home has been our life style since the Pandemic started. Zooming and Facetime has keep us connected with our children staying overseas as we still feel probia flying out to visit them. At our age ,it is better not to get Covid as it can be traumatic for us. Just our thoughts, you don't have to agree with us :) Sorry I have digress from the topic of making Chicken Pie.  I will share the fillings and crust pastry at the bottom of page.

a beautifully baked chicken pie
and it is handcrafted
love the moist fillings and it is tasty too

I find handcrafted pie easier to make
freeze them in freezer for at least an hour so that it helps keep the shape during baking
I prepared the fillings a day before so that chilling them overnight helps when making the pie, the chilled fillings will help keep them in place during shaping

Handcrafted Chicken Pie 

Chicken Pie Fillings

400gms chicken breast- diced, carrots- diced, fresh oyster mushrooms- cut into smaller pieces, red onions- diced, 1 can of mushroom soup, oyster sauce, white pepper and salt to taste.

Stir fry all the cut ingredients till soft, add in the mushroom soup and continue to cook till thickens. Dish up and once cooled down, chill in fridge till ready to use.

Crust Pastry

400 gm AP flour
1 tsp sugar
3/4 tsp salt
150 gm unsalted butter
150 ml ice water + or -

Rub butter into flour mixture till it resembles bread crumbs, slowly add in ice water. Gentle form into a dough. Rest for 30 mins. Divide dough into equal portions of 56gms balls for bottom and 35 gms for top. Wrap with chilled chicken mushroom fillings .

For shaping
I pressed and shape the bottom layer of 59 gm's crust pastry dough into a bowl shape. Fill with a heaped tbsp of fillings. Then lightly cover the top with the 39gms dough which has been gentle pressed flat to fit the top. Using a fork to crimp the edges together . 
Freeze the handcrafted chicken pies for at least an hour in the freezer before baking in the oven. Reason being it will hold it shape during baking. Straight from the freezer to the preheated oven.
Bake @200 for 30 mins or more. Brush on egg yolk for a shiny surface and golden brown.


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