Preparation Time : 40 minutes
Cooking Time : 1 hour – 20 minutes
Serving : 8 members
Description
Hi Ma’am,I am Akhila Mohandas. I like your recipes so much, as it always uses ingredients available at home.I like the way you explain the method which motivates us to try the recipe.Had tried many of your recipes.Just want to thank you for all the recipes.Another request is to post any Pie recipe.you are doing an excellent job.Cheers!!!Thank you once again.
I have never made a pie before . So had my doubts about the dish . Went through a couple of recipes and finally stuck to the one I am posting today with a bit of ingredients added to the pastry and chicken sauce . Started to feel quite confident as the pastry was something similar to the quiche de Lorraine pastry method which I bake very often . Finished and all ready to bake the pie . Found the pie to look so bland and ordinary .came up with an idea to use my fondant cutters to create a pattern on the top of the pie with attention to detail . My quest to use my fondant cutters was also put to use finally . The pie looked and tasted awesome . A big thumbs up from hubby dear also that brought a board smile on my face :-)) . I religiously follow the motto of ” the way to a man’s heart is through his stomach ” .
Ingredients for the pastry
Ingredients | Quantity |
|---|---|
| chicken (boneless, cooked and diced ) | 1/4 kg |
| refined flour / maida | 2 cups heaped |
| butter | 3/4 cup / 90 grams |
| vinegar | 1 teaspoon |
| cold milk | 1/4 cup |
| salt | 1-4 teaspoon |
| baking powder | 1 teaspoon |
| slightly beaten egg white or milk to glaze the pie | 1 tablespoon |
Ingredients for the chicken sauce
Ingredients | Quantity |
|---|---|
| Boneless Chicken ( diced and cooked along with ginger + garlic paste | 1/4 kg |
| Ginger + garlic paste | 1/4 teaspoon , ( for chicken ) |
| milk | 2 cups |
| refined flour | 2 tablespoons |
| butter | 1 tablespoon |
| salt | to taste |
| Chilli flakes | to taste |
| White pepper | to taste |
| Mixed dried herbs( oregano , thyme ,rosemary , dill , basil ) | a pinch of each |
Method
- Preheat oven to 325 degree F / 160 degree Celsius . Mix the butter, refined flour, vinegar, cold milk , salt and baking powder and knead lightly into soft dough using little water if required and keep aside covered in the refrigerator for 20 minutes .
- Heat and Melt butter, add refined flour, saute a little and add the milk very gradually, stirring vigorously all the time.
- Bring to a boil, lower the heat and simmer for 1-2 minutes, add the salt, white pepper , chilli flakes , dried herbs and chicken. Mix well and boil till a thick gooey saucy consistency is obtained . Add a little more milk if the sauce gets too thick .
- Roll out a little more than half the dough about 1/4 cm (1/8″) thick and cover the base and the sides of the pie dish. Prick with a fork and fill it with the chicken white sauce mixture.
- Roll out the other portion of the dough, wet the edges, and cover the pie, pressing the edges together, to seal.
- Prick with a fork( I decorated with leaves all around and the Center with the rolled dough cut into leaf shapes with a help of a fondant cutter ) glaze the surface with the beaten egg white or milk and bake in a pre-heated oven for about 45-60 minutes or until golden.( my oven took 60 minutes ) tadaa mouth watering creamy chicken pie is ready .
- Cut into wedges and Serve warm as it is .vegetarians can substitute with a veggi filling .
- Chicken filling can be substituted with mutton , fish , or a combination of mushrooms or green peas added along with chicken .
