Family Chicken Pie
I absolutely loved baking this Chicken Pie which we served at Cafe Dania.
I absolutely loved baking this Chicken Pie which we served at Cafe Dania. This pastry is a new recipe which is easier to handle compared to the Rough Puff Pastry that we used at the Cafe. I love large family pies in comparison to individual small pies as it allows me to cook the filling with the chicken bone-in which gives the gravy an exceptionally lovely flavour. Also, what makes this pie rather unique is the use of asparagus.
Ingredients
- Pastry
- flour,sift2 cups
- 2 pinch of salt
- 1 block/1 cup of butter
- 2 eggs, slightly beaten
- 2-3 tbsp cool water
Instructions
- 1.
Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- 2.
Make a well in the center & pour in the combined eggs & water.
- 3.
Work the mixture together using a palette knife (any knife lah actually, as long as it is not sharp) until it forms a rough ball.
- 4.
Put it in a clean, dry bowl & cover. Let it cool in the refrigerator for at lest 20 minutes before using. Filling: 2 tbsp butter & 3 tbsp oil 2 large onions, cut into 8 cubes each 2 pieces chicken breast (but I use chicken pieces sometimes as I love the flavor of the filling gravy with the bones in),cubed 2 carrots, cubed largely 1/2 can button mushroom, halved 2 cups of water 10 stalks asparagus, cut into 1 inch lengths 2 tsp salt 2 tsp coarsely ground pepper 1 tsp Italian Seasoning 2 tbsp flour mixed with 1 cup milk
- 5.
Sautee the onions with the heated butter & oil till it becomes transparent.
- 6.
Add the cubed chicken pieces & cook till done.
- 7.
Put in the mushroom & carrots.
- 8.
Pour in the water. Cook till it boils.
- 9.
Add in the seasonings & asparagus.
- 10.
Pour the milk & flour mixture slowly as it will thicken quickly.
- 11.
Let it simmer for 5 minutes. Let it cool before making the pie.