Chicken Pot Pie

Nothing spells hearty and comforting like a pie made with a rich, meaty and saucy filling. I always make more of these in advance and freeze them, so I can always heat them up when Mr Pie Craving comes knocking on my door. He can be quite a demanding creature, and drives a hard bargain.

Turn away now if you’re on a diet!

I had hand written this pie crust recipe from the internet donkey years ago but did not note down the source. If this is your recipe and you are reading this, thank you savior! You’ve saved my poor ol’ soul many many times!

Ingredients for pie crust
270gm vegetable shortening
3 cups of plain flour
1 large egg
5 tbsp cold water
pinch of salt

Ingredients for pie filling (makes 2 x 8″ pies plus 3 mini 3″ pies)
700gm of chicken meat (I used thigh because I have a disturbing love for fatty meat)
1 large purple onion
3-4 cloves of garlic, minced
5 small potatoes, about 70+gm each
5 small carrots, about 230gm in total
3-4 eggs, hard-boiled and cut into quarters
3 cups of stock (I used chicken & veggie stock)
2 tbsp of Worcester sauce
splash of white wine
2 tsp of cornflour
tsp of chilli powder (optional)
tsp of garlic powder (optional)
1-1.5 tsp sea salt, or more suit taste
your desired amount of freshly ground black pepper

Place flour in a large bowl, work the cubed or cut vegetable shortening into the flour until it resembles bread crumbs. Add egg and water and mix till the dough is well incorporated. Separate dough into 3-4 round discs and wrap them in cling foil before stashing them into the freezer for use later. If you are using the pie crust immediately, its still good to store it in the freezer for about 15-20 minutes so its easy to handle.

Meanwhile chop all the veggies and meat into small bits. Caramalize the onions, then brown the garlic slightly. Add the veggies and meat cook them with all the stock and seasoning. Be creative and add whatever additional sauce you fancy, be sure to taste as you add. Add more corn flour to thicken the sauce if yours become too runny. Let the cooked filling cool while you prepare the pie crust.

Before rolling out the dough, generously flour the work top and standby a flat pastry spatula in case the dough sticks to the worktop. Lightly rub the rolling pin with flour and start rolling the dough from the centre, working outwards. Then return to the centre of the dough and roll outwards again. I find that this method is really easy and prevents the dough from sticking back onto the pin. The flatten dough should be about 1″ bigger in diameter than your pie pan. Gently lift the dough and quickly lay and press the dough into your pie pan. It’s ready for business!

Fill the pie with your cooked meat and veggies, then add the hard boiled eggs. Roll out another layer of dough for the top. Cover the top of the pie, be sure to press the sides to adjoin the top and bottom crust. Then score the top of the pie with a knife, and crimp the sides down with a fork. Brush the top with egg yolk for a golden finish.

Bake the pie fresh at preheated oven of 220 degrees celsius for 30-35 minutes or until crust is golden brown. If you’re freezing the pies, bake straight from frozen with sides covered with aluminum foil for 20 minutes, then lower heat to 200 degrees and bake for about 30 minutes more, or until crust is brown and fillings bubbly.

There, I’ve shown you the passage to pie heaven.

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I hail from a little red dot on the South China Sea call Singapore. Am an extroverted introvert and notorious for nothing and everything. I often suffer from logorrhea so please do not take what I say too seriously.

One thought on “Chicken Pot Pie

  1. Pingback: Leftover Turkey Pie | The Peonies

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