Homemade chicken pie
Flaky and buttery crust
Childhood in a bowl
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Here are the simple recipes for you to make your own puff and pot pie filling.
Easy Flaky Puff Pastry
150g all-purpose flour, plus more for rolling
150g cold unsalted butter, cut into cubes
60ml ice water, plus more if necessary
- Combine the flour and salt big bowl and mix together with fork or with your hands. Make sure your hands are relatively cold (you may rinse your hands under cold water and wipe dry), add the butter to the flour mixture and rub in the butter with your hands. Mix the ingredients together until the mixture looks like coarse sand.
- Make a well in the centre of the flour mixture and pour in the cold water a little at a time. Using a fork to stir and combine the dough together. You may use your hands (but make sure they are cold) to help you form a ball).
- Sprinkle a clean cutting board with flour, put the dough on it, and sprinkle the top with flour. Form the dough in to a rough rectangle. Don’t worry if the dough is not sticking together or seems a bit dry. It will come together when you roll it out. Flour the rolling pin, and roll the dough out in front of you into a rectangle about 30cm long. No need to be too precise here.
- Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat the folding. Use additional flour as needed to prevent the dough from sticking. Roll out, fold, and turn the dough at least 6 or 7 times. Make sure the dough and butter don’t get too warm. If the dough seems too warm while rolling, wrap it up in cling film and put it back in the fridge for 20 minutes before you continue to do the fold-and-roll process.
- When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen for up to 3 months. Portion out the dough and roll out for desired puff pastry use.
Classic Chicken Pot Pie
Serves 2 – 3 persons
2 – 3 pieces skinless chicken thighs or breast, washed and pat dry
10ml Olive Oil
5g unsalted butter
1 medium onion, diced
1 medium carrot, peeled and diced into small cubes
1 clove garlic, minced
1 sprig of thyme
25g all-purposed flour
150ml chicken broth
50g frozen peas
salt and black pepper to taste
1 portion of the Flaky Pie Crust
1 egg + 1 tablespoon water
- Make 1 portion of the Flaky Pie Crust as per recipe above. Let dough rest in the fridge while you make the pie filling. Preheat the oven to 190C.
- In a large pan, heat up 5ml of olive oil over medium heat. Pan fry the chicken pieces about 5 minutes per side or until cook through. Remove from pan. Set aside and let it cool. Alternatively, you may bake the chicken in the oven until cooked through.
- In the same pan, add remaining olive oil and butter. Sauté onion and garlic until soft, about 2 – 3 minutes. Add in carrot and thyme. Cook for a further 3 minutes.
- Stir in the flour until it coats all the vegetables evenly. Lower the heat and add in the milk. Stir to combine. The sauce will thicken a bit because of the flour.
- Add in the chicken broth and let it cook for 5 minutes. If the sauce is too think, add more broth or water.
- Shred the cooked chicken or cut up into cubes. Add the chicken back into the sauce. Stir well and let cook for another 3 minutes. Add in frozen peas. Season with salt and black pepper. Turn off heat and set pie filling aside.
- Roll out your pie dough on a floured cutting board to 1/2cm thick and according to the size of your pie dish. The dough should be around 5cm bigger than your pie dish.
- Whisk egg and a tablespoon of water together to make an egg wash.
- Spoon in the pie filling into your pie dish and place the dough over the dish, using a knife to trim off odd bits. Fold the overhanging dough inward while pinching to seal the edges. You can use a fork to press down onto edge of the pie dough to create a pattern. Brush the pie with the egg wash and use a knife to cut 3 slits on the top of the dough to let the steam out as the pie bakes. Place dish on a baking tray and bake until the crust is golden brown, about 30 minutes. Let cool for 10 minutes before serving.