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Crisp Chicken Pie (Recipe by Linlin)

 
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Sep 21, 2005 5:40 pm    Post subject: Crisp Chicken Pie (Recipe by Linlin) Reply with quote

As promised, I am re-typing Linlin's Chicken Pie recipe for crisp chicken pie lovers...



Baking Temperature: 200C
Baking Time: 25 - 30 mins
Makes: 15

Ingredients:

For the crust:
250g butter, cubed & softened
185g cream cheese, softened
2 1/2 cup all purpose flour
4 TBsp cold water

Fillings:
3 TBsp butter
300g chicken meat, diced
1 onion, chopped
5 white button mushrooms, sliced thinly
1 celery, finely chopped
1 potato, cooked & diced
60g frozen peas & carrots
1 TBsp flour
1/2 cup chicken broth
1/2 tsp poultry seasoning
Black pepper to taste
1 egg for glazing

Method:
1. In a large bowl, blend together butter & cream cheese. Stir flour & blend well.
2. Add in cold water & form mixture into a dough.
3. Wrap dough in a cling wrap & chill for 1 hour in the fridge.
4. Heat butter in a saucepan under medium heat.
5. Saute onions in butter for a few minutes, stirring constantly.
6. Add in mushroom, celery & chicken meat to fry for a minute, then followed by potatoes, peas & carrots.
7. Add in blended flour, poultry seasonings & black pepper.
8. Add in chicken broth gradually. Stir constantly while mixture thickens. Set fillings aside and cool it.
9. Divide dough into 2 portions, 1 part for pie base and 1 part for top.
10. Roll dough & cut into rounds with cookie cutter. Press down pastry crust onto pie tin & prick the base with a fork.
11. Scoop fillings until about 3/4 filled. Top the pie with another pastry crust & seal the edges. Make a few slits on top of the crust & glaze with eggs. Bake pie to a nice golden brown.

Note: Change the fillings to suite your taste. As for myself, I only put in chicken, carrots, button mushroom and onions. I used water instead of chicken broth and added more poultry seasoning and also added 2 tsp Lea & Perrins sauce.

Have fun! Hope you like it too.

Rgds, Connie
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Sashimi
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Joined: 21 Jul 2004
Posts: 82
Location: Goldenhill, Singapore

PostPosted: Wed Sep 21, 2005 5:58 pm    Post subject: Reply with quote

Thanks, Connie! Looks good!
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Sep 21, 2005 8:15 pm    Post subject: Reply with quote

Sashimi, you are most welcome... Do try it! Very easy to make (compare to those flaky pastry) and really crisp!
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splim74
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Joined: 22 Aug 2005
Posts: 65
Location: Singapore

PostPosted: Thu Sep 22, 2005 10:09 am    Post subject: Reply with quote

Hi Connie,
I would like to try this. Can I clarify the following with you?

1. When u divide the dough into 2 portions, I gather they are not equal right? What is the approximate proportion of the division?
2. How is the size of the bottom pastry, top pastry and pie tin?
3. What is poultry seasoning?

Sorry if the qns sound silly to u but I have nvr made chicken pies before Embarassed Appreciate it if you could help
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Thu Sep 22, 2005 9:21 pm    Post subject: Reply with quote

Hi! Splim74

No questions are silly. Dont worry, we are learning together. In fact, I also asked a lot of questions when I went to the bakery supplier shop to buy the cutter and pie tin... Must be thick skin a bit lah! Ha ha!

This is the pie tin which I used. The bottom measurement is 4.5" (Turn over the pie tin and use the measuring tape to measure from side to side across the bottom tin) and the top diameter measurement is 3.5". That is how you determine what size cutter you should get. (I learned this by asking the lady at the bakery supplier shop... Wink )



The cutter which I bought.



Dough
I just divide the dough into 2 portions for easier rolling purpose. I roll the dough, then use the 4.5" cutter to cut bottom pastry, line it into pie tin, prick the bottom with fork, put fillings, use 3.5" cutter to cut top pastry (from the same piece of dough which I have rolled) and put it on top of pie tin, use fork to press the edges to seal it. I just keep repeating this process until the dough is finish.

Poultry Seasoning
I used Knorr Chicken Seasoning Powder.

Lastly, just want to share with you on pastry making. I put the butter, cream cheese and flour in a big bowl and use hand to rub in the butter and cream cheese. Then add in the cold water to form a dough and knead it for a short while.

Do try this pie. This is my second attempt making this pie!

Hope the above make sense to you... Let me know if you have any more queries. I will glad to help if I can! Smile

Rgds, Connie
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splim74
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Joined: 22 Aug 2005
Posts: 65
Location: Singapore

PostPosted: Fri Sep 23, 2005 9:33 am    Post subject: Reply with quote

Thank you very much for taking the trouble to take the photos and for your detailed explanations. Smile I get the idea now and will go shopping this weekend for the cutters and tin first. Will let you know how mine turn out.
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connie
Kitchen Hand


Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Fri Sep 23, 2005 7:36 pm    Post subject: Reply with quote

No trouble at all! You are most welcome... Wink

Rgds, Connie
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linnish
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Joined: 03 Sep 2004
Posts: 86
Location: Fair Oaks, California

PostPosted: Sat Sep 24, 2005 8:45 am    Post subject: Reply with quote

Hi guys & esp to Connie,

Thanx for the good feedback on my Chicken Pie recipe Smile To help answer splim74's question on poultry seasoning, here is a pic of it:



Regarding the pie tin, it is not necessary to use any. When I made mine, I only greased the muffin tins & press the pastry dough onto them. The above crust is also ideal for both sweet & savory pies.

Thanx Connie for helping to type out this recipe to share with the others Smile
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connie
Kitchen Hand


Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Sat Sep 24, 2005 11:21 am    Post subject: Reply with quote

Hi Linlin

Glad to hear from you. Happy to share your recipe with others coz it is really good! Thank you very much for sharing it in the 1st place. Smile

Rgds, Connie
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linnish
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Joined: 03 Sep 2004
Posts: 86
Location: Fair Oaks, California

PostPosted: Sat Sep 24, 2005 12:07 pm    Post subject: Reply with quote

Not a prob at all, Connie ;)
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splim74
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Joined: 22 Aug 2005
Posts: 65
Location: Singapore

PostPosted: Mon Sep 26, 2005 9:59 am    Post subject: Reply with quote

Thanks for the clarification, Linlin. Having cream cheese in the crust sounds very yummy. Will definitely give this a try soon!
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