‘Who ate my pie?’.. Well, this morning I woke up and found out that during the nite, while I was sleeping, my hubby brought a friend and donated a slice of our chicken pie.. Hope the friend likes it Anyway, this is a Chicken pie, I made the filling using left-overs from our roast chicken. Added mushrooms, carrots and basically you could add any veggies you think is suitable. Made a roux and add it to the chicken and veggies, and there you have it – a delicious creamy chicken pie. The recipe is adapted from my favourite book “The Great British book of baking” and it tells a little story about the history of pies. I like the nursery rhyme “Sing a song of sixpence” and it goes something like this :
(ter imagine burung gagak di masak jadi pie.. apakah rasanye ). Anyway, here’s the recipe for you to try.
The shortcrust pastry250 gm all purpose flour a pinch of salt 150 gm unsalted butter, cold 6 tablespoon of ice water, or slightly more
For the fillingOil for frying 200 gm to 500 gm of chicken meat, diced ( I use shredded roast chicken) 100 gm to 150 gm of mushrooms, any type, sliced 1 big onion and 3 cloves of garlic, sliced 1 medium sized carrot, slice or diced Optional – 150 gm of spinach or any other types of veggie 2 tablespoon of chopped parsley Salt and pepper
For the roux50 gm of butter 2 tablespoon of all purpose flour 225 ml chicken stock ( I just use plain water and added a bit of chicken cube in it) 100 ml whipping cream To glaze – one egg yolk, beaten Pie dish – 9 inch round
To make the pie crust, I usually grate the cold butter and use my finger to bring the dough together. Add the cold water bit by bit until the mixture binds together. Knead it very briefly until you get a dough, cover and let it rest in the fridge while you prepare the filling.
Heat the oil in a wok, and fry the chicken over medium heat. Once the meat turns white, add the carrot and onions. Cook till the carrot is slightly soft. Lastly, add the mushroom, fry and stir constantly. Once cooked, add the parsley. Set aside. Now, in a small pan, heat the butter till it melts. Stir the flour in and cook for about 3 minutes. Keep stirring. Add the chicken stock and cream. You will get a creamy sauce in 5 minutes time. Pour the cream into our fried filling, using only the amount you think is enough for the filling. Season with salt and pepper. Spoon the filling into the pie dish.
Next, roll the pastry ( I do it in between sheets of parchment paper) and drape over the pie dish. Decorate as you wish, remember to make a few slits for the steam to escape. My pie filling was not that much, so the pie crust was sort of like, sunk in
While the oven is preheating, you can put the pie in the freezer to firm up the butter in the crust. Once ready, brush the top with the beaten egg and bake at 200 C for 35 minutes or until the top is golden brown. Serve hot, with chilli sauce. Yummy !
Note : Double the shortcrust recipe, and keep the balance in the freezer, so you can make pie any time you want.