Chicken Pie – creamy centre in a buttery flaky crust
Chicken pie is comfort food indeed! I like a pie that has a creamy centre and a crispy crust. This recipe has a buttery flaky crust – perhaps a little too rich – as the filling is creamy. Puff pastry appears to be a better combination and I used some of the chicken filling to make chicken puff using store-bought puff pastry.
Watch how this is prepared
Ingredients (for 18cm round pie)
For the filling
1 chicken breast
3 tablespoons bacon cubes
1/2 cup condensed cream of chicken soup
1/2 cup milk
1 tablespoon oil
1 clove garlic (smashed)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
For the pastry
250 gm flour
100 gm butter (chopped into small pieces)
1/2 egg + 1 tablespoon cold water
egg wash (for glazing)
1. Prepare the filling:
Boil some water (enough to cover the chicken breast) in a pot.
Slide chicken breast into the boiling water and continue boiling for 5 minutes.
Turn off the heat and cover the pan to continue poaching the chicken for another 10 mins. The chicken is cooked when the internal temperature reaches 160°C.
Remove the chicken from the pot and when cooled, shred the chicken. Cut them into 3 cm long strands. Set aside.
Put 1/2 cup of condensed cream of chicken soup into a bowl. Add 1/2 cup of milk and stir well to combine.
Add 1 tablespoon of oil into a saucepan and add garlic to fry till fragrant.
Add 3 tablespoons of bacon cubes and continue frying.
Add the soup & milk mixture into the saucepan and stir well.
Stir is 1/2 tsp of salt and 1/2 tsp of black pepper.
Simmer the sauce for 5 mins. Cover the saucepan and set aside to cool.
2. Prepare the crust pastry:
Add 250 gm of flour and 100 gm of chopped butter in a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.
Mix 1 tbsp of cold water with the beaten beaten egg and add to the flour mixture. Stir around with a spatula until clumps form.
Divide the batter into 2 portions and wrap up tightly with cling film. Place in the fridge to chill for 30 mins.
Roll out each portion to a circle, large enough to fit a 18 cm baking tin (including the sides)
Chill the circles of pastry in the fridge for 15 mins.
3. Assemble the pie:
Place one portion of pastry into the baking tin and press the pastry up the sides of the pan. Poke the base with a fork.
Spread the chicken shreds into the tin and pour the sauce over the chicken.
Cove the pie with the 2nd portion of pastry and press the edges together and a fork. Cut a cross slit in the middle of the pie lid.
Brush the top of the pie with beaten egg (egg wash.
Bake in a pre-heated 180 C oven for 40 mins, until the crust is golden brown.