Wednesday, 2 May 2007

Chicken Pie

One of our favourite meals is the humble Chicken Pie. There's something just wonderful cutting into a pie, releasing that delectable aroma of whatever's underneath the pie crust.

Chicken Pies also make great gifts or potluck items because they travel well, and disposable pie tins ensures that you don't need to wait around to collect the serving dish. *winks*

This pie crust recipe comes via Leelee Hugbear. It's very special because of the inclusion of yoghurt, which gives the crust a lovely aroma and a non-oily feel.

Pie Art? Nah, just leftover pie crust, cookie cutters, and a whole lot of imagination! *hee*
A Mini Version

Chicken Pie (with Yogurt Pie Crust)

Pastry for 9" Pie
200g butter

250g plain flour

1 tsp sugar
1 egg yolk
1/2 tsp salt
110g plain yoghurt

1. Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble.
2. Add in yoghurt and mix to a dough.
3. Refrigerate dough for at least 30 mins to harden.

Chicken Pie Filling
350g diced potatoes
1 cup water (2 half cups)
1/2 tsp salt
1 big onion, diced

50g frozen mixed vegetable
1 can of Button mushrooms, sliced
2 chicken fillets, diced
1 tbsp corn starch mixed with 2 tbsp water
1 tsp oregano flakes
1 tsp basil flakes
1 hard-boiled egg, sliced, or 4 hard-boiled quails' eggs, halved, or 8 hard-boiled quail's eggs, whole

1. Heat abt 2 tbsp of oil and fry potatoes with 1/2 cup of water and salt until soft, then set it aside.
2. In a clean wok, heat 2 tbsp oil and fry the onion until transparent.
3. Add in the mixed vegetable, mushroom and chicken. Fry for a while to break up chicken.
4. Add in the potatoes.
5. Add in another 1/2 cup of water and simmer for about 5 mins.
6. Add in the cornstarch and stir to thicken mixture.
7. Add in the basil and oregano. Stir and then set aside for later use.

Assembling the Chicken Pie
1. Split the pie dough into half, if making the large pie, or divide the dough into smaller amounts required. Keep the dough which is not in use in the refrigerator.
2. Roll out the pie dough between baking paper until the size is large enough to cover the bottom and sides of a pie dish. Don't worry if there is a tear; fix it by pressing leftover dough into the tear. Use a fork and poke some holes into the pie base so that the pie can breathe. You wouldn't want your pie to explode! *winks*
3. Put 1/2 of the filling on top of the pie base. Arrange the eggs evenly on the fillings and then cover the eggs with the rest of the fillings.
4. Roll out another pie dough to cover the top. Crimp the sides of the pie to seal the top crust with the sides of the base dough. Decorate the pie with leftover pie dough, if any.
5. Poke some holes on the top crust with a fork to allow the steam in the pie to escape. At this point, you can refrigerate or even freeze the pie until needed. If freezing, ensure that the pie is well wrapped to prevent freezer burns. Just thaw the frozen pie in the fridge until required.
6. Before baking, give the top crust an egg wash to ensure a lovely warm browned crust. Brush the pie with 1 beaten egg.
7. Bake the pie in a preheated oven at 180 deg C for 30 mins.



Anh said...

I have never tried to make a yoghurt pie crust before... Will list this in my future bake.

Olivia said...

Hi Great pie. Will try it out one day.


Maggie said...

we're been talking, salivating, dreaming about your chicken pie. Thanks for the recipe!