Saturday, November 21, 2009

Easy Chicken Pie

I baked these chicken pies last Sunday noon for our afternoon tea. Originally I planned to make the pastry on my own but hubby said doesn’t want to be troublesome so he suggested buying the ready made puff pastry.

Well, I was thinking that it was a good idea too as I can use the remaining puff pastry for other recipes. As for the pie’s filling, I used chicken thighs and marinated for 30 minutes.

The filling...

Ready to go…


The meat was tender and delicious, the pastry was crispy too! You will need to serve the pies while it was hot if not, the pastry will be soft after a while.


400g chicken thigh, diced
100g vege mix1 medium onion, chopped
100g whole champignons, sliced
1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
1 egg, beaten (for glazing)
2 sheets puff pastry, thawed

Marinade the chicken

1 tbsp oyster sauce
1 tbsp light soy sauce
some salt and pepper to taste

What to do

(1) Heat a non-stick pan with olive oil. Sauté diced onion till it's fragrant and soft. Add the vege mix, whole champignons and continue to cook for a minutes. Stir in the chicken and cook till its juices are sealed in medium heat.

(2) Pour in the corn flour mixture and stir till the gravy is thickened.

(3) Preheat oven to 180 degrees. Invert pie moulds on puff pastry and cut around the moulds to form the lids of the pies. Set lids aside.

(4) Invert pie moulds on puff pastry and cut circles from the edges of the moulds.
Ease pastry circles into pie moulds, making sure there are no air bubbles under the pastry. Trim overhanging pastry with a sharp knife.

(5) Divide chicken mixture evenly among pastry bases.

(6) Brush edges of puff pastry with water and cover pies with puff pastry lids. Firmly press edges of pastry together with a fork. Make some holes on top of the pie by using the fork.

(7) Glaze the pies with egg wash and bake pies at 180 degree for 25-30 minutes. Serve hot!

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