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Chicken Pie

My chicken pie comes in a tube today.

If you have ever made puff pastry before, you would probably be familiar with the repetitive process of rolling your dough into a rectangle, and then folding the two ends (top and bottom) so that they overlap in the middle. This process is repeated for a total of 4 times (according to my recipe) before your puff pastry dough is ready for use.

I was doing just that this morning. As if on autopilot mode, i was either rolling the dough upward, or downward to maintain the rectangular shape of my dough. And that was what happened even after i completed my fourth turn. Instead of rolling my dough into a circle for the base of the pie, i spacily rolled it to its accustomed rectangle.

 

But instead of beating myself up over it, i decided to make do with my blunder. Rather than docking my puff pastry into a pie plate, i pipped the fillings for this pie down the long side of my rectangular puff pastry then rolled it from the short side  up to seal.  Which pretty much explains the tunnel of chicken pie.

But then again, no one had to know of your carelessness, cause this looks perfectly normal as a roulade.

Filled with chicken, potatoes, broccoli and carrots, this pie is pretty much a meal on its own. Warm, hearty and satiating. It made a good breakfast menu for me, but i am already thinking about it for lunch, AND maybe if there’s some left, dinner.

Slicing into this pie was a dream too. I absoultey loved hearing the soft crunch as my knife sliced into the top of this very tender and flakey pie.

And as you can see, the puff pastry didnt rise much when weighed down with the filling. However, at the sides where i sealed the skin together, it rose up quite a bit!

I am no expert when it comes to rolling pie pastry, and i must say i am pretty happy with the way this puffed up!

And biting into a raised puff pastry is messy. But it sure is delicious. So be sure to hold a plate under your chin to catch the crumbs!

Chicken Pie

Taken from Baking Made Easy by Agnes Chang

*my notes in red

Puff Pastry :

360 gr plain flour, mixed with 1tsp salt, sifted, + 60 gr butter

8 – 10 TBS cold water, mixed with 1 tsp lime juice

180 gr pastry margarine

1 beaten egg, mixed with a pinch of salt (for glazing)

Filling:

300 gr diced chicken meat, mixed with 1/2 tsp cornflour and 1 tsp concentrated chicken stock (I omitted the cornflour, and used powdered chicken stock)

2 sausages, diced

1 cooked potato, diced

10 button mushrooms, diced (omitted)

1 big onion, chopped, + 3 TBS butter/ oil

salt and pepper to taste

pinch of nutmeg (omitted)

2 TBS flour, + 1/2 Cup water

1. Pastry: Put the sifted flour into a big mixing bowl, Rub in butter, add enough water to mix into a pliable dough. (I placed flour, salt and butter in a food processor and blitzed it before gradually adding the water mixture) Knead till smooth. Rest for 15 mins. Roll into oblong shape. Put pastry margarine into 2/3 of dough, fold into 3 layers. Roll again into oblong shape and fold into 3 layers again. Repeat 3 more times ( rest pastry for 15 minutes each time)

2. Filling: Heat up butter/oil in a fruing pan. Sautee chopped onions till fragrant. Add chicken meat and fry till fragrant. Add potato, carrot, button mushrooms(omit), nutmeg powder (omit) and salt and pepper to taste. Dish up. Heat up another 1 TBS oil and fry plain flour till fragrant. Add water to form a thick sauce. Mix in the chicken meat mixture. Dish and leave to cool.

3. Roll the pastry into 3 mm thickness. Cut into rounds and press into the pie dish. (I rolled it into a long rectangle, piped the filling down the middle, and rolled it up from the sides to form a roulade)Add filling and cover up with another piece of pastry. Glaze with beaten egg and slit on top to let steam out during baking. Bake in a preheated oven at 200 degree celcius till golden brown (about 25 – 30 mins). Remove from oven and ready to serve.

  1. June 24, 2011 at 10:40 am

    I won’t know it’s the outcome of carelessness. It looks good!

  2. June 24, 2011 at 12:37 pm

    So much tastier than a hot pocket. Looks wonderful.

  3. June 24, 2011 at 2:27 pm

    This is amazing! I’ll have a slice of that please!

  4. June 24, 2011 at 8:09 pm

    This looks yummmmyyyyy, pastry is like my favourite thing in the world! I have no shame in admitting to putting some leftover ready rolled pastry in the oven once and eating it on its own as lunch. ok now ive typed it maybe a little shame..but anyway i think your pastry looks gorgeous and im sure tastes so much better than the store bought, this looks delicious and i think the mistake worked out brilliantly!

  5. June 25, 2011 at 7:02 am

    I’m not a chicken pie fan or much of a bread fan either but somehow you’re making me reconsider what I thought I didn’t like lol. Really wonderful dish and nice recipe.

  6. June 25, 2011 at 10:32 am

    I think I like this in roulade form better! Then you get more of that delicious crust!

  7. June 26, 2011 at 2:01 am

    Sometimes it is our mistakes that lead us to the best recipes! This one looks like a keeper!

  8. June 26, 2011 at 2:44 am

    I think it was very clever to make this into a roulade! The pastry looks flaky and delicious around the yummy filling.🙂

  9. June 26, 2011 at 8:17 am

    Wow, I know that is a really hard work. Puff pastries always intimidates me, your one looks perfect

  10. DG
    June 26, 2011 at 3:37 pm

    Beautiful roll of chicken pie! Looks very tempting and yummy!

  11. June 30, 2011 at 2:53 pm

    so you did cooked the filling this time! i remember not too long ago, you got your helper to cook for you! From your carelessness to something looking so gorgeous, these chicken pies look absolutely yummy!

  1. June 27, 2011 at 2:45 pm
  2. July 26, 2011 at 7:22 am
  3. December 1, 2011 at 7:38 pm

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