Saturday, July 02, 2011

MINI CHICKEN PIE

It is interesting to watch Martha Stewart with her guest chef prepared the pot pie chicken. So tempting!!!. I have  always wanted to try this. The best that I have tasted was at the DOME, awesome.

I have one constraint with this recipe -  the pastry. Making puff pastry takes a lot of time because the dough needs lengthy rests after the initial détrempe stage and between its many "turns" (each series of rolling, folding, and turning). Wow, I don't think I have the patience to do so.

I used the store bought , it's good enough. I am happy with the result and I made a promise to myself that I will soon learn to make the pastry. There's so many things that we can create out of the pastry croissant is one of it. Insyallah I will.

One thing about chicken pie is that beside the pastry, the fillings have to be good too. There are a few variations for the fillings, curry, garlic or even cream of mushroom style. For this recipe I made a simple chicken and mushroom filling. So here's my Chicken pie recipe :-

Filling:
1 large potato. Diced
1 large onion. Diced
1 carrot. Diced
½  cup frozen green peas
1 cup mushroom, sliced
350g chicken meat, diced
200ml heavy cream
½ cup stock
2 tbsp corn flour mixed with another ½ cup chicken stock
Salt and pepper to taste

  1. Boil potato and carrot until semi cooked. Add in frozen green peas, and continue to boil for another 10 minutes. Drain and set aside.
  2. Heat about 2 tbsp of oil in wok and fry diced onion until transparent. Add chicken meat and mushroom, fry for a while to break up chicken. Add in boiled vegetable ½ cup chicken stock and heavy cream .Stir-fry for a few minutes. Add salts to taste.
  3. Add in the remaining chicken stock with corn flour mixture. Stir until the sauce has thickened. Set aside for later use.
For the Pastry


  1. Roll the pastry.
  2. Use cookie cutter, cut the pastry.
  3. Press the pastry in the ramekin. Add the fillings. Cover and seal.
  4. Glaze the top with mixture of egg yolk and milk.
  5. Bake till brown. 180 C for 30 - 35 minutes.
  6. Serve with hot with some brown sauce and salad.






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Pie Ayam ini memang favorite saya, suka makan tetapi tak pandai membuatnya. Paling ngeri membuat pastrynya, renyah dan rasanya begitu sulit sekali. Saya lebih gemar kalau untuk pie seperti ini menggunakan pastry yang berlapis-lapis. Pernah mencuba membuatnya tetapi tak pernah menjadi, so kali ini saya beli aje pastry yang dah siap, balik cuma canai aje dan ikut bentuk sendiri, cara pun copy cat style bakery, guna acuan aluminium senang. 

Pada awalnya hajat hati tu nak buat chicken pot pie ala Martha Stewart, tapi kalau saya buat chicken pot pie ia harus dimakan panas-panas, takut anak-anak tak sempat balik on time jadi saya tukar plan buat cara ini, mudah walau sejuk nanti tetap sedap dimakan. Untuk intinya pula saya tumis biasa aje, tidak pakai rempah sebab saya masukkan cendawan tin. Resipi ini sedap dimakan pana-panas bersama brown sos dan sedikit salad.

Next Post - Breakfast Menu
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