Who doesn’t love pie? When it has a buttery shortcut, pastry filled with creamy chicken and vegetables. The main hero here is that buttery pastry,
I can guarantee that you will not find a better pastry recipe than this because it’s simply addictive!!!!! Do you know the secret? It’s filled with butter.
You can also try my cottage pie recipes.
How to make chicken pie
Chicken Pie
Buttery shortcrust pastry filled with creamy chicken and vegetables
Calories:
Servings: People
Ingredients
Pie dough (Shortcrust pastry)
- 300g g All purpose flour
- 150 g Cold butter Make sure its cold and not melted
- ½ tsp Salt
- 125 g Cold water Make sure water is cold
Egg wash
- 1 Egg
Chicken & Vegetable filling
- 1 Onion Chopped
- 1 Garlic clove Chopped
- 2 Carrots Diced
- 500 g Chicken breast Diced
- ½ cup Mushroom Diced
- ½ cup Green Peas
- 200 g Cooking cream
- ½ tbsp All purpose flour
- 1 tsp Whole grain Mustard Can substitute for any type of mustard
Instructions
PIe Dough
- Combine all ingredients together in a bowl and mix with your hands until a dough is formed. Cover and refrigerate for 30 minutes
Chicken & Vegetable Filling
- Heat a pan with oil on medium heat
- Add onion and garlic and cook for 2 minutes then add in your carrots and chicken cook for another 5 minutes until cooked through then add the mushrooms and cook for another 1 minute
- Add in the cream, mustard, cook for 2 minutes
- Add in the flour, the sauce will thicken instantly
- Finally, add the peas
- Season with salt n pepper and leave aside
Assembling the pie
- Preheat your oven to 200C (conventional)
- Take the dough out of the fridge and flatten it using a rolling pin until it is 1 cm in height. Make sure to dust flour to your work surface and the dough to avoid f it from sticking
- Delicately roll the pastry onto the rolling pin and place it on the pie tin or any other baking tray
- Adjust the pastry to sit well inside the pie tin. Roll the rolling pin on top of the pie tin and neatly cut the dough
- Fill it with the prepared chicken pie filling
- With the dough scraps roll it again and flatten it as before. using the rolling pin again roll it onto the rolling pin and place it on top of the pie tin, Pass the rolling pin on top of the pie tin again to cut the dough
- Brush the top of the pie with egg wash
- Bake 35-40 mins until golden brown in colour
- Serve immediately
Video
Notes
- Make sure to cook the vegetables slowly as it will release more flavour if the pan is not overcrowded
- The chicken pie sauce will need to be not too runny neither too thick as this will affect the overall quality of the dish
- You can substitute or add any vegetables as required
- Butter and water need to be cold (chill) to keep the pastry buttery and not melted
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