Chicken pie with butter crust

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Start by preparing the filling. The filling needs to cool completely before going into the crust. If you fill a pie with hot filling, the steam will trap too much moisture inside the crust and that will make your pie soggy.

Peel the potatoes and cut into half-inch cubes.

Heat the butter in a non-stick frying pan. Cook the potatoes until lightly browned, stirring occasionally. Add the chopped chicken meat. Season with salt and pepper. Cook, stirring, until the chicken is heated through. Add the parsley, stir, then turn off the heat.

A little note here. I didn’t add onions to my filling because I used roast chicken which already had all the flavors I wanted. If you’re using boiled or steamed chicken, you might want to add more spices and aromatics than I did. Chopped carrots, celery, bell peppers and onions are good choices.

So, cool the filling and prepare the pie crust.

In a large mixing bowl, cut the butter into small cubes — as small as you can. Mix the flour and salt together. Add to the butter and mix thoroughly with your hands, rubbing them together until they resemble coarse meal. Add the water and mix until the dough can be formed into a ball. Wrap your ball-shaped dough in cling film and chill for at least an hour.

Take the dough out of the fridge and remove the wrapping. To make rolling easier, divide the dough into two portions. Take one portion, roll out as thinly as you can (an eighth of an inch is fine). Cut the dough into circles. I did this the primitive way. I took a bowl, held it upside-down and used the rim to cut the dough. I was able to make six circles, five inches in diameter, from the first half of the dough.

Place the circles on a cookie sheet. You need not grease the sheet because your dough has lots of butter. But, to be safe, I lined the cookie sheet with baking paper.

Place a tablespoonful or two of filling on each circle of dough.

Roll out the rest of the dough (and whatever trimmings there are from the first half) and cut six more circles. Use them to cover the bottom half of the unbaked pie with the filling. Just lower the circles on top of the filling and pinch the edges with your fingertip. Then, take a fork and use the ends of the fork thines to further seal the edges together.

Whisk together an egg and about 1/4 cup of milk. Brush the tops and edges of the unbaked pie with the egg-milk mixture. Then pierce the tops of the pies with a fork. Some cooks do this before brushing the crust with the egg wash but I like doing it after to make sure that the holes stay open and not get clogged with egg wash.

Bake the pies in a preheated 180oC oven for 30 to 40 minutes or until the tops and edges are lightly browned.

chicken pie filling

You really need to cool the chicken pies for at least 15 minutes before eating them. The steam from the filling can really burn your mouth.

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December 5, 2006  Print This Post   
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Comments

5 Responses to “Chicken pie with butter crust”
  1. Doddie from Korea says:
    December 20, 2006 at 7:00 pm

    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.

    Reply
  2. Connie says:
    December 20, 2006 at 9:34 pm

    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. :)

    Reply
  3. Luz says:
    March 28, 2007 at 10:15 am

    Hi Connie, Do you think I can fry these too?:smile:

    Reply
  4. Connie says:
    March 28, 2007 at 11:47 am

    Luz, yes but you’ll have to make them smaller.

    Reply
  5. Luz says:
    March 30, 2007 at 10:48 am

    thanks again Connie

    Reply
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