Tuesday, August 24, 2010

Chicken Pie

Whilst my girls are happy to eat Asian dishes like rice and noodles, they also like to have Western style meals too. Too many days of rice and they will start to protest. Since I still had some shortcrust pastry left from making quiche lorraine, I decided to make chicken pies for dinner.

Chicken breast fillets, cut into cubes
1 leek, thinly slice the white part only
1 carrot, cut into half and sliced
fresh button mushrooms, cut into quarters
chicken stock
corn flour, mixed with water for thickening
salt, sugar and pepper
1 egg, beaten for brushing pie tops

  1. Heat a medium size pan, add about 1 tablespoon of oil. Add the sliced leek and fry till brown.
  2. Add in the sliced carrots and fry for about 5 minutes, then add the chicken to brown.
  3. When chicken is brown, add in the mushrooms and chicken stock. Season with salt, sugar and pepper.
  4. Close pan with lid and lower heat to simmer. Leave to simmer for about 15 minutes.
  5. Add the corn flour mixture to thicken. When the mixture thickens, remove from heat and leave to cool. 
  6. Pre-heat oven to 180C. Grease the pie tins.
  7. Cut the shortcrust pastry to size and line the pie tin. Prick the pastry with a fork and blind bake for 10 mins.
  8. Place the chicken mixture on the pie and seal with another piece of pastry, that has been cut to size.
  9. Prick a hole in the centre and brush the top of the pie with egg-wash.
  10. Bake in the oven for 20 minutes.
  11. Serve hot.

3 comments:

  1. Another sumptious winter warmer from Charmaine. Her cooking instructions and tips are again clear and encouraging, it makes me want to try it too. Her pie crust comes out really well in her accompanying image shot. My attention was drawn to the technique of 'blind bake".

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  2. this looks so yummy!! your girls and hubby are so lucky to have such wonderful home-cooked food everyday.

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  3. Shireen:Actually, I don't get to cook everyday, mainly on Fri-Sun when I am not working. Other days my Mom cooks for us.

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