Chicken Pie Recipe

CHICKEN PIE

made by S1

This recipe makes about 25 mini pies

Pastry
7 oz Butter
1 lb All-Purpose Flour
1 Egg
2 tsp Sugar
4 tbsp Cold Water

Chicken Filling
5 Chicken Legs (remove the skin, debone and dice)
1 Cup Diced Carrots
1 Cup Diced Potatoes
1 Cup Diced Onions
1 Cup Frozen Corn
1 Cup Sliced Mushrooms
Some Chopped Garlic
Some Powdered Chicken Stock
Little Corn Flour

Filling Seasoning
Oyster Sauce for Chinese Style, OR
1 Can Cream of Mushroom Sauce

For the chicken filling, I've made both the Chinese Style and the Western-Style. Both also taste good. So, it's up to you which seasoning you wanna use. But the method of making it is basically the same. The vegetables, you can add or omit. Normally, I don't really measure. I just estimate as some carrots are bigger than others.

Method for Chicken Filling
1a) For chinese-style, marinate chicken with the oyster sauce, chicken stock and corn flour. Leave to rest for a while.
1b) For Western-Style, same as 1a but omit the oyster sauce.
2) Fry garlic until fragrant, and then add all the other vegetables and chicken.
3a) For Chinese-Style, make sure the filling is a little bit wet as you don't want it to be too dry. Cook till veges are soft and chicken is cooked.Leave aside when done.
3b) For Western-Style, stir-fry for about 5 minutes, then add in the can of mushroom soup. Do not add more water. When chicken and veges are done. Set aside to cool.

Method for Pastry
1) Rub the block butter and flour together until it resembles breadcrumbs.
2) Add in the sugar.
3) Make a well in the centre of the mixture, put in the egg and the 4 tbsp of cold water.
4) Bring mixture together to form a dough, and gently knead.
5) Wrap the dough with cling wrap and rest the dough in the fridge for about 1/2 hour.

Method of Assembly
1) Roll the dough on a floured surface and press into the pastry moulds.
2) Spoon the filling into the pastry moulds, and cover with more rolled pastry.
3) Cut off excess pastry if necessary.
4) Using a fork, press along the edge of the pastry moulds to create the ridges and to seal the pie.
5) Brush with beaten egg, and poke the tops with toothpicks to allow the steam to escape.
6) Bake in approx 180 deg C for about 30 to 40 minutes (depends on your oven).