Chicken pie is one of the most common and popular savoury pie served in Britain. A pie is usually a baked dish. The outside crust and bottom of a pie which covers completely is made of pastry dough and filling is chunks of chicken, mushroom and creamy sauce.
The recipe given here is interesting, delicious and needs lot of patience. Eight personal pie can be made from this recipe. I have given the recipe of how to make the pie pastry and the filling.
The filling is Indian type as I have used Indian Masala to prepare the chicken. Chicken breasts chunks are cooked in onion, tomato, garlic-ginger paste, garam masala and green chillies for spiciness.
Capsicum gives crunchiness and sweet corn adds little sweetness to the filling. Egg, mozzarella cheese and oregano gives it extra flavour.
SERVES – 8 PEOPLE ( 8 PIES)
INGREDIENTS
FOR THE PIE CRUST
Maida 2 1/2 tea cup
Butter 1 tea cup(100 gm)
Salt 1 tsp
Sugar 2 tsp
Ice cold water 1/4-1/2 tea cup
FOR THE PIE FILLING
Chicken breasts( small) 2
Boiled sweet corn 1/2 cup
Capsicum 1
Boiled potato medium 1
Onion medium 1
Tomatoes medium. 2
Fresh Garlic-ginger paste. 1 tbsp
Pepper corns as required
Green chillies 1-2 or as required
Coriander leaves chopped a handful
Mint leaves a handful
Oregano 1 tbsp
Garam masala powder 2 tsp
Turmeric powder 1/4 tsp
Egg 1
Mozzarella cheese 8 tbsp
Salt to taste
Oil / butter 2 tsp
METHOD
HOW TO PREPARE PIE CRUST
In a food processor, place the flour, salt and sugar and process until combines. Add the butter cut in cubes which should be taken out from the fridge and process until the mixture resembles coarse meal (15 seconds). If you are not using food processor use your hands.
Take out the mixture in a bowl and then slowly add ice cold water in a spoon little by little and knead until the dough just holds together when pinched. Gather it .
Divide the dough into two equal parts and flatten each dough into two equal disks separately and wrap in plastic and chill in fridge for an hour.
HOW TO PREPARE THE FILLING
Cut the breasts in small cubes and marinate in 1 tsp ginger garlic paste for an hour.
Add little water, cover and cook the chopped chicken breasts. Keep it aside.
Heat 2 tsp oil/ butter in a kadai/ deep frying pan. Add finely chopped onions and green chillies saute till onions becomes translucent. Add garlic -ginger paste and saute for a minute on low heat. Add turmeric powder, mint leaves and saute for a minute.
Add the finely chopped tomatoes ( or pulse in a blender) and cook till they are cooked and mushy. Add chopped capsicum and saute for two minutes. Drain and add chicken, sweet corn, boiled chopped potato, garam masala powder, coriander leaves. Mix them well. Season with salt and pepper.
Turn off the heat. Keep it aside.
Break an egg in a bowl and keep little aside in another bowl( to brush on top of pastry). Grate cheese and add to the egg.
HOW TO PREPARE CHICKEN PIE
After one hour take out the disks. With a rolling pin roll out one disk of the pie (bottom part). While rolling the sides will break but gather and roll into ( I am rolling out the dough on a cling film, it’s easier to roll out).
Cut into eight circles of 10cm in diameter or 4″ out of one disk.
Place the cut dough into each mold. Press the dough inside on to the sides of the mold so that it takes the shape of the mold.
Fill with fillings in each mold. Add 1 tbsp of egg cheese mixture on top.
Roll out the second disk ( for top crust). Cut into eight circles ( slightly smaller than the bottom circles) and place it on top of each pie. Pinch sides together, make slits on top for the steam to escape. Brush with egg on top of each pie.
Preheat oven for ten minutes. Bake at 190°C/375°F for 30 minutes ( For twenty minutes bake on lower rack on bake mode, then for ten minutes on grill mode) until crust is golden brown.
Let it cool for 10 minutes on wire rack before serving. Enjoy!