Chicken Pie

 

Recipe by: Hilary Truong

Source: Family Recipe

Serves: 8

Ingredients (Pastry)

  • 200g butter
  • 250g plain flour
  • 110g plain yoghurt
  • 1 tsp sugar
  • 1 egg yolk
  • pinch of salt

1 egg, beaten – for glazing

Ingredients (Filling)

  • 3 potatoes, diced
  • 150 ml water
  • 1 onion, diced
  • 1 carrot, chopped
  • 12 strings of french beans, chopped
  • around 20 pcs of white button mushrooms, sliced
  • 2 small chicken breasts, diced
  • 1 Tbsp of corn starch (heaped ), mixed with 2 Tbsp water
  • 5 Tbsp corn
  • Pinch of salt, sugar, pepper
  • 4 Tbsp canola oil, divided

Ingredients (Marinating the Chicken)

  • ¼ tsp garlic salt
  • few shakes parsley flakes
  • 1 tsp olive oil
  • ½ Tbsp pepper
  • 2 Tbsp soy sauce

Instructions (Pastry)

  • Put all ingredients into the mixing bowl except yoghurt and mix to crumble.
  • Add in yoghurt and mix to form a dough.
  • Dough will be very soft so you need to keep it in the freezer for 30 mins and another 30 mins in the chiller.

Instructions (Filling)

  • Heat 2 Tbsp canola oil in a wok, add in potatoes and cook with around 150ml water and salt until soft. Set aside.
  • In a clean wok, heat the remaining canola oil and fry onion until fragrant and transluscent. Add carrots, french beans and the marinated chicken. Fry for a while to break up the chicken.
  • Add in the corn and mushroom then stir well until soft.
  • Add in potatoes with the salt water and cook for 2-3 mins.
  • Add in the salt, pepper and sugar. Adjust the quantity of these ingredients according to your taste.
  • When it starts boiling, add in the corn starch mix to thicken the filling. Stir well and set aside.

*You may add sliced hardboiled eggs if desired.

Instructions (Pie)

Preheat oven at 180C (356 F).

  • Take out the dough from the fridge, and roll in a lightly floured surface.
  • Cut the dough into your desired shape and poke holes in the base using a fork.
  • Add in the fillings and close it with a similarly shaped dough on top. Seal the edges by pressing the back of the fork all around. Poke a few more times using a fork on the cover of the pie and  brush with beaten egg.
  • Bake for approximately 30 mins or until the top is browned.
  • Enjoy!

Download PDF version here: Chicken Pie Hilary Truong

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