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Chicken Pie with Homemade Pastry
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
 
Course: Main Course
Cuisine: Chinese, Western
Keyword: Chicken
Author: Shiokman Eddie
Ingredients
PASTRY
  • 1 kg plain (all purpose flour)
  • 500 g unsalted butter
  • 4 eggs large
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 tablespoon caster sugar
  • 8 tablespoon ice water
  • 1 whole egg + 1 teaspoon water for egg wash
PIE FILLING
  • Marinate for Chicken
  • 6 chicken legs deboned and skinless
  • 2 chicken breast deboned and skinless
  • 1 knob of ginger 6 to 8 cm (- to taste)
  • 5 cloves garlic
  • 2 tablespoon light soya sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon white pepper
  • 2 tablespoon chinese rice wine
  • handful of cilantro coriander leaves ( - add more if you like)
Ingredients for Filling
  • 2 tablespon cooking oil
  • 2 large onions chopped
  • 3 large carrots diced
  • 1 kg potatoes diced
  • 2 - 3 cans Cream of Chicken
  • 15 spice cloves
  • 2 cinnamon sticks
Instructions
PASTRY
  1. Add baking powder, salt and sugar into a bowl of flour and mix well.
  2. Cut cold butter into the flour and rub with fingers until mixture resembles fine crumbs.
  3. Add eggs and mix thoroughly until it all comes together.
  4. Add ice water a little at a time and mix well until it forms into a dough.
  5. Divide the dough into quarters and wrap it up in plastic bags and press it flat.
  6. Refrigerate for at least an hour.
MARINATING CHICKEN
  1. Cut chicken into bite sized pieces and put in a container for marinating.
  2. Add grated fresh ginger and grated garlic into the chicken and mix well.
  3. Add light soya sauce, sesame oil, white pepper and rice wine and mix well.
  4. Chop cilantro finely and add to chicken mixture, mix well and set aside in the fridge for at least 2 hrs.
COOKING PIE FILLING
  1. Fry chopped onions, cloves and cinnamon sticks until fragrant.
  2. Add in the marinated chicken and stir fry until chicken meat turns partially white.
  3. Add diced carrots and potatoes and stir fry evenly.
  4. Pour cream of chicken all over and mix thoroughly.
  5. Let it simmer until potatoes and carrots soften.
  6. Taste and add more seasoning, as required.
  7. Remove from wok to cool down.
ASSEMBLING CHICKEN PIE
  1. Remove pie dough from fridge and roll it flat.
  2. Cut to required size and press cut out dough into a tart mould to shape. Trim excess dough and poke holes in the base with a fork.
  3. Fill each mould with pie filling and cover the top with cut out dough. Seal edges with a fork and poke holes on top.
  4. Arrange pies in a baking tray and brush the tops with egg wash.
  5. Bake in a preheated oven at 180C until golden brown, for about 20-30 minutes.
Recipe Notes

Pro Tips & Notes

  • Keep butter and water cold for flaky pastry.
  • Chill dough at least 30 mins before rolling.
  • Cool chicken filling completely before assembling.
  • Poke holes with fork on top to let steam escape.
  • Egg wash top for golden shine.
  • Reheat in oven (not microwave) to keep it crispy.