Chicken Pie

After reading some info on chicken pies, the craving for it starts to kicks in.. And for the whole week I was craving for some pies.. Hmm.. not really craving to eat it, but rather to try my hands on it!

I'm even silly enough to think of making chicken pie on a friday night, but then, I realised that I don't have chicken.. =(

So the next day I went to market early to get some really fresh chicken breast meat and other ingredients.. And with those stuffs on hand, I kick start my saturday with CHICKEN PIE!

See the chicken pie full of fillings.. Hee.. the way I like mine to be. I find that the commercial ones are thick in skin and very little fillings. So, nothing can beat homemake, you can alter the recipe to suit your family's preferences.

The pastry tart filled up to the brim with chicken.

Frying the potatoes.. Regret didn't add in more potatoe, and I should have mash 1/3 of it, my dad like slightly mashy potatoe.

Left the chicken to cool down before spooning in.

Seal up the tarts and brush with eggs.. Ready to go into the oven!

These chicken pies really taste yummy, I like the tart especially. The additon of yoghurt makes the tart more fragrant. However do note that the dough is quite soft to handle, thus it requires some chilling before handling.

I did play cheat as well, instead of rolling out the dough, I just pinch some and press it into the pan, that explains why my chicken pie looks a abit on the ugly side..

I use the recipe from My Culinary Journal.

Chicken Pie

Filling: (adjust to own preference)

1 big onion diced
diced cooked potatoes

mixed vegetable

Sliced button mushrooms

2 chicken breast, diced
oil
½ cup water

Seasonings :

1 tbsp cornflour mixed with 2 tbsp water

1 tbsp sugar
1 tbsp oyster sauce

salt n pepper to taste

Method

1. Filling: Heat 2 tbsp of oil and fry potatos till golden, set aside.
2. In a clean wok, heat 2 tbsp of oil, fry onions till transparent, add in mixed vege, mushrooms, chicken, potatos.
3. Add in water and cook for about 5 minutes. Add in seasoning.
4. Add in cornstarch, stir to thicken mixture. Cool and set aside.
5. Dough: Put all the ingredients, except yoghurt, in a mixing bowl.
6. Rub butter into flour mixture until like breadcrumbs., Add in yoghurt and mix to a dough.
   Dough will be very soft so need to keep it refrigerated for at least 30 mins.
7. Assemble: Roll out dough to place in a pie dish, scoop 2 - 3 tbsp ingredients, cut another layer of dough to cover. Make holes on the surface of dough to allow hot air to escape during baking.
8. Bake for 25 - 30 minutes at 180 celcius.

This recipe yields 4 6-holes muffin pan size. Which is just nice from my family of 6. We have this for lunch. My dad actually commented that the filling is even nicer than those POLAR and other shop sells. It's quite rewarding to receive compliments from family members you love, because at least you know that they are enjoying what you prepared for them!