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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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.

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.

chicken pies with butter crust

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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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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