Chicken pie with butter crust
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Filed under Cakes and pastries; My recipes; chicken, cooking with leftovers, Meat pies
In our house, leftover roast or grilled chicken usually becomes chicken salad for sandwiches the following day. We had leftover roast chicken from last Sunday’s lunch and it had been sitting in the fridge for two days, wrapped tightly in cling film. The reason: we ran out of mayo and both my husband and I just keep forgetting to buy a new jar. As unbelievable as it may sound, I was in the supermarket early this afternoon and I still forgot to buy mayo. When I got home and saw the chicken still sitting in the fridge, I decided to make some chicken pies.
My original plan was to bake the pies in a muffin pan. You know, like real pies, but small. I didn’t want to make an empanada look alike. That was how I started doing it, actually. After rolling the crust and cutting them into circles, I tried fitting them into my muffin pans. But it wasn’t easy. The sides wouldn’t fit snugly and my perfect circles were turning into oblongs from pushing, pulling and pinching. I re-rolled the dough, re-cut my circles and laid them all on a cookie sheet. I decided I would place a tablespoonful or so of filling at the center of each circle, cover it with another circle of dough, pinch the sides, pierce the tops and brush all over with egg wash. At least, that was something doable for me.
I finally got the right proportions for making pie crust too.
To make these chicken pies, you will need the following:
For the filling :
2-3 c. of chopped leftover cooked (roast, grilled, fried) chicken
2 medium-sized potatoes
salt and pepper
chopped parsley
2-3 tbsps. of butter
For the crust :
2 c. of all-purpose flour
2/3 c. of butter
1/2 tsp. of salt
3 tbsps. of iced water
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Connie,
Try halving the butter and substitute lard (rendered from pork or Crisco) instead. You’ll find that you’ll get the flakiest, crispiest crust. Especially for savoury pies like this.
Doddie, so it’s the lard that makes the crust flaky..?? Ok, will try to find Crisco or whatever the available equivalent is. I guess in shops that carry bakers’ supplies. Thanks.
Hi Connie, Do you think I can fry these too?:smile:
Luz, yes but you’ll have to make them smaller.
thanks again Connie