Chicken pie
This Chicken Pie combines the familiar flavors of a classic chicken pie with a modern twist. With a buttery, flaky crust and a savory chicken filling, this recipe is sure to be a hit at family gatherings or as a comforting weeknight meal. So, gather your ingredients and get ready to indulge in this delicious…
Chicken pie
This Chicken Pie combines the familiar flavors of a classic chicken pie with a modern twist. With a buttery, flaky crust and a savory chicken filling, this recipe is sure to be a hit at family gatherings or as a comforting weeknight meal. So, gather your ingredients and get ready to indulge in this delicious and timeless snack.
Ingredients in the simple pie dough
- Flour – All purpose flour/ plain flour works best. The flour Provides the structure and bulk of the pie dough, giving it a sturdy base.
- Butter – This recipe calls for unsalted butter but can be substituted with salted butter or margarine. The butter creates a tender and flaky texture in the baked crust.
- Water – cold water moistens the dough and helps bind the ingredients together, also keeps the butter at a cold temperature so the dough can be easily rolled out. Note: can be substituted with milk for a richer dough.
- Salt– Enhances the flavor of the dough and helps to balance the overall taste of the pie. Note: Skip or reduce if using salted butter.
How to make chicken pie
- Prepare the pie dough – Combine the dry ingredients, Add cold butter cubes to the dry ingredients.
- Work butter into dough – Mix the butter into the dry ingredients until it cooks like breadcrumbs. Ensure there are no large pieces of butter left. Add cold water(this helps keeps the butter cold). Mix to form a dough.
- Refrigerate the Pie Dough – Chilling the pastry after making it allows the fat to re-solidify, making the dough easier to work with when rolling chilling also gives a flaky crust
- Cook the Chicken – Boil or steam the chicken breast with onions and spices until tender. Shred it into bite-sized pieces.
- Make the filling – Add the shredded chicken to sautéed onions and garlic, add chopped veggies, water and flour to thicken. Cover and allow to cook for 10 minutes
- Cool the filling – Ensure the filling cools down completely before using.
- Assemble the chicken pie – Cut the pie dough into a few pieces, roll out each dough piece, add the pie filling then brush sides with egg wash. The egg wash acts as a sealing agent and prevents the pie from opening when baking. Seal pie by crimping with a fork.
- Egg wash and vent – Whisk an egg and brush it over the top for a golden finish. Use only egg yolk for a darker brown finish. Use a fork to create air vents on top. This ensures the pie doesn’t pop open when baking.
- Bake & Enjoy – Bake in a preheated oven 175°C (365°F) for 35 – 45 minutes.
Serve with any cold beverage of your choice.
Equipment
- Rolling pin Eppicotispai Beechwood Tagliatelle Cutter Rolling Pin
Ingredients
Pie dough
- 500 g all-purpose flour 4 cups
- 250 g butter 2 sticks + 2 tablespoons
- 1½ teaspoon salt 8g
- 1/2 cup water + 2 tablespoons
Pie filling
- 500 g chicken breast 2 medium breasts
- Handful of onions
- 1 chicken cube bouillon cube
- ½ teaspoon salt
- ½ teaspoon garlic
- 1 cup water
- 1 tablespoon oil
- Handful of onion
- 1 minced garlic
- Cooked shredded chicken
- 2 russet potatoes
- 1 Medium carrot
- ½ medium red bell pepper
- ½ teaspoon chicken seasoning
- ½ teaspoon cayenne pepper
- 1 ½ tablespoon flour
- 1 ¼ cup water
extras
- 1 egg for egg wash
Instructions
Prepare Pie dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Cut the butter into small cubes and add it to the bowl. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, mixing until a dough forms. (Do not over-mix) Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes. (This will make the dough easier to work with)
Make the filling
- In a saucepan, cook the chicken breasts until tender and fully cooked. Remove the chicken from the pan and shred it into bite-sized pieces.
- In another pan, heat up oil and sauté the onions and garlic. Add the shredded chicken, chopped potatoes, carrot and bell pepper.
- Season with chicken cube, salt, garlic, water, chicken seasoning, and cayenne pepper. Simmer for a few minutes.
- Add the flour mix then add the water. Cover and simmer the chicken filling for 10 minutes.
- Remove from heat and let it cool completely.
Assemble
- Preheat your oven to 175°C (350°F).
- Cut the chilled pie dough into 6 pieces
- Roll out one portion of the chilled pie dough on a floured surface to a square
- Cut the sides to make a clean square. (You can make any shape you like)
- To make the textured pie, roll one side of the dough using a pasta cutter rolling pin.
- Flip the rolled out dough, brush sides with egg wash to seal.
- Add the cooled down filling on one side, cover and crimp the edges with a fork to seal the pie.
- Whisk the egg in a small bowl and brush it over the top for a golden finish.
- Poke a few holes on the surface to allow steam to escape.
- Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Handling the dough: When mixing the pie dough, be careful not to overwork it. Overmixing can develop gluten, resulting in a tougher crust. Mix the dough just until it comes together, and avoid excessive kneading.
- Temperature and timing: Ensure that all ingredients, including the butter and water, are cold when making the pie dough. This helps create a flakier crust. Chilling the pastry after making it allows the fat(butter) to resolidify, making it able to hold its shape better. Refrigerating the dough also allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.
- Seasoning the filling: Taste the chicken filling as you cook it and adjust the seasoning accordingly. Add more salt, herbs, or spices to suit your personal preference.
- Venting the pie: poking a few holes on the crush allows steam to escape during baking and prevents the grim bursting open. It also helps the crust bake evenly and prevents it from becoming soggy.
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o1xhuw
Made this exact recipe and it came out perfect! The pie was flaky and the filling was perfect, although I left out the potatoes and used mixed veggies instead. Will be making it again.
They look so yummy and i’m convinced that it’s really flaky though i’m just about to try it. love the diff kind of rolling pin used, hope i can find one.
thank you so much