Friday, 11 May 2012

chicken pie

chika's homemade chiken pie :)

two days ago, we watched the movie 'chicken run'. the chicken pie in that movie seemed so yummy, i decided to make one myself. teeheee.

so i browsed for some easy recipes, and came across some very good ones. THIS was the one i picked. and i also thought that i ought to try making my own pastry sheet, from scratch. i found THIS simple and quick pastry recipe. hehehee.

then, yesterday i went to coles and bought some stuffs that i needed. i even bought bakers flour for the pastry. those of you who follow chikabaker on facebook would know how excited i was last night. hehee i made the pastry beforehand, last night, just to make sure that i'd have ample time to focus on the yummy filling part today.

and today, i finally made the pie.

it's very easy to make. and it's very yummeeyhhh! teheehehe. i love the filling... and the pastry. yes, i love the pie. the pastry is soft and flaky, and the filling is simply delicious. 

the filling is so good, it's like cream soup. i even ate some with baguette. haha. the recipe didn't call for using any mushrooms, but you could never go wrong with mushrooms in pies. and after all, i looveee mushrooms. and potatoes (loads of em), and carrots. BUT i hate coriander leaves though... i just thought they might go well with soupy-thingy. haha.

and i also added a fair bit of rosemary and oregano leaves into the filling. the recipe called for using ready-made pastry sheets, but i decided i'd make some from scratch. it seemed to be a bit of a challenge at first, but with the wonderful quick pastry recipe, and a video tutorial to boot, i managed to make my first batch of flaky pastry (i think... if  you don't count the karipap pusing i made as flaky pastry, that is) almost effortlessly! 

seriously, do try the pastry recipe. it makes pastry-making seem so simple and easy! i love it!

i didn't know (and still don't!) how to make nice, pretty, edges around the pies though... any suggestions, or tips anyone??

the pie turned out perfectly well... except for this

hahaha the pie expanded! it puffed out too much! for some inexplicable reason... maybe it should've been blind-baked beforehand? but that wouldn't be possible, would it? if so, how would i be able to fill the filling into the pie, and seal the pie off, if the base had already been baked?


that aside, the pie looked perfectly fine... i'm completely happy with it. teeheeheee. since i was so pleased with the pie, i decided to cut a slice of it...

and tried it, fresh and hot out of the oven... only to find that the pastry was not yet baked! so, i had to chuck it back into the oven for a bit more, before having it served. 

it's quite obvious though, when i come to think about it. the top of the pie didn't seem at all baked. haha. but being excited as i was, it didn't really ring a bell.

this, was the fully-baked one. hehee. no wonder the top looked so bland earlier. it was not done yet! teheee.  

CHIcKEN PIE (recipe adapted from

  • 250g strong bakers flour
  • 250g butter (chopped-room temperature)
  • 100ml cold water
  • 1 egg (for brushing pastry)
  • 500g chicken breast fillet (cut in 2cm chunks)
  • 30g butter
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp plain flour
  • 1 cup chicken stock
  • 125ml thick cream
  • 3 small potatoes (diced)
  • 1 carrot (diced)
  • round/button mushroom
  • coriander leaves
  • rosemary leaves
  • oregano leaves

how to
  • sift flour into a large bowl.
  • rub butter into flour using hands. you will still be able to see chunks of butter in the flour (this is what makes the pastry flaky if i'm not mistaken). make a well in the middle, add water (as needed. you don't want the dough to turn runny!) and combine. add a little bit more if necessary, until you get a firm, rough dough. *if it turns out very sticky and wet, don't worry! just add more flour to it, until it turns firm.
  • roll out onto a lightly floured surface into a rectangle. you should still be able to see streaks of butter in the pastry.
  • fold a third of the pastry into the centre, then fold the bottom third up over that. give dough a quarter turn, and roll out again. repeat rolling, folding, and turning twice more.
  • chill pastry for at least 30 minutes before using.
  • boil carrot and potatoes until slightly soft, then set aside.
  • heat olive oil and butter in frypan over medium heat, and add in chicken. cook until chicken pieces are lightly brown and almost cooked through. 
  • Transfer chicken to a plate and set aside. 
  • Add garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. 
  • then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat. add carrot, potatoes, and mushroom in and stir.
  • return chicken to pan with cooked vegetables, and season with coriander, rosemary, and oregano. 
  • stir for 5-10 minutes more, and let cool.

  • cover pastry over base and sides of tart tin/any baking dish.
  • spoon filling into the base.
  • cover pie with another thinner layer of pastry.
  • pinch the edges of the pastry (the base and the top) together.
  • preheat oven to 180 C for 10 minutes. brush pastry with beaten egg. 
  • bake pie in preheated oven at 180 C for 45-60 minutes, or until it's golden brown.

*you can also use regular plain flour for this recipe. but keep in mind that regular plain flour is not as strong as strong bakers flour (as the name suggests haha) so you might have to be extra careful when kneading the dough. it tends to tear more easily.

done!! try this! try this! it's very gooooodd!! i'll be making more of this for now, heeeeehehe. oh, and with the pastry, of course you can play around with it and see what turns out! i had a teeny bit of dough left from making the pie just now, so i rolled it out, brushed beaten egg onto it, sprinkle ground cinnamon all over it, some sugar... and actually made a cinnamon roll out of it! it was good too! haha. i'm gonna make some of that too i guess :)

baker at heart,


n a d i a h said...

sapa we? sapaaaaaaaaaaaaaaaaa?????

Aneesah said...

Awesomeness. :D I'm used to making apple pies, tapi savoury pies jarang. The edges -- don't people usually use forks to press the "seam" around, leaving nice little ridges? (If that was what you meant by pretty edges. ^^)

And yeah, maybe blind-baking helps with that one issue. Or maybe filling boleh try kurangkan sikit next time. :)

chikabaker said...

hahahahhah diaaam cenaaadddd diaaammmm!! :PP

chikabaker said...

forkss?? haha okayhh thankss!! macam tu rupenye haha. i'll keep that in mind! and blind-baking tu... if i blind-bake the base first, then take it out and put the filling in, then covering the pie with an unbaked layer of dough... can i still press the seams together then? sobss. me never baked pies before. teach me teach me T___T

LoLa said...

hi, cantek your pie.. anyways, I think your pie expanded maybe coz of
1) like Aneesah mentioned, you didn't "seal" the edges of the pie by pressing it with a fork
2) you didn't prick the base of the pie with a fork before putting in the filling & after covering the filling, memadai a hole so that the hot air can escape while baking..
oh ya, I don't think blind baking works coz you can't seal the baked & unbaked pastry unless you're making an "open" pie - pie yg xde pastry on top ;) hope that helps..

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