pie / Savory

Third day of Xmas: Creamy Chicken Pie

Day 3: Creamy Chicken Pie

I love turkey. In fact, I don’t wait till Xmas to have turkey. Whenever there is turkey on sale (usually after a major holiday like Easter, Thanksgiving, or Xmas), my husband and I would buy it, roast it, and share it between ourselves. Yup, just the two of us. That usually means our meals for that entire week will be some variation of turkey: turkey sandwich, turkey stir-fry, turkey fried noodles, turkey lasagna, turkey pie. And like all good Chinese, we never waste a single part. So even the turkey bones get made into turkey herbal soup… ahhhh, so good. Xmas is round the corner, and if you’re gearing up to roast 4 big fat turkeys over the next 10 days like we are, you might want to keep this simple yet oh-so-delicious chicken pie recipe somewhere handy so you won’t have to fret about leftover turkey. This recipe works well with either turkey or chicken, cooked or uncooked.

When it comes to pie, the crust is what makes or break a pie, literally. But hey it’s Xmas, so who wants to be stuck in the kitchen making tedious puff pastry? Yet, I cannot bring myself to buy ready-made pastry from the freezer section. So I eventually settled for quick and easy alternative to traditional puff that tastes much better than the store-bought stuff. Rough puff pastry rises up to 75% of classic puff pastry, tastes just as buttery, but in a fraction of the time and effort.

Creamy Chicken Pie
Yields: one 8″ pie

Rough puff pastry:
(From Michel Roux’s Pastry: Savoury & Sweet)

250g plain flour
250g butter, cold
1/2 tsp salt
125ml water, ice-cold

1. Put flour and salt on work bench and cut butter into small pieces while coating them with flour. Rub butter into flour with fingertips until butter is in small pieces. photo 1

2. Make a well in butter-flour mixture. Pour most of the water in gradually, reserving some so as not to add more water than necessary. Start working into a dough and add more water a bit at a time if dough is too dry.

3. When dough just comes together, shape into a square block. Cling wrap and refrigerate for 20 minutes.

photo 2

Be careful not to overwork the dough. Restrain the need to knead if you want a light flaky puff!

4. On a well-floured surface, roll out dough into a long rectangle. Do a single fold.

photo-15

Fold one end of the dough 2/3 way across to the other end, so that both sides are now about the same width

photo 5

Then fold the other end over the top of the side you just brought over. This is a completed single fold

5. Turn dough so that open ends face toward and away from you. Roll out again and repeat step 4 once more. Cling wrap and refrigerate for 30 minutes.

photo 4

Always position dough this way, with the open ends facing toward and away from you before rolling out

6. Repeat steps 4 and 5. Chill at least 1 hour before using.

Pie Filling:
2 stalks of leeks, sliced
2 cups of leftover turkey/chicken, shredded or 2 raw chicken breasts/thighs
1 1/2 cups sliced button mushrooms
1/2 cup white wine
fresh thyme

1 tbsp butter
1 tbsp flour
3/4 cup chicken stock
3/4 cup cream
1 tsp dijon mustard

1. Saute leeks with a little oil over medium heat until they soften. ~ 3-4 min

2. If using uncooked chicken, add and stir-fry ~ 2 min, then add mushrooms and thyme. If using cooked chicken, add them in after the mushrooms. photo 2

3. Add white wine and let mixture simmer on low heat.

4. Meanwhile, melt butter in a saucepan. Then add flour and keep stirring to cook the flour ~ 1-2 min

5. Add chicken stock, heavy cream and mustard. Bring sauce to a boil and then let it simmer until sauce is thickened. photo 3

6. Stir sauce into the chicken mixture and simmer to reduce to desired consistency. photo 4

7. Season with salt and pepper to taste. Let it cool.

Assembling the pie:

1. Cut puff pastry into two blocks, 1/3 and 2/3 of original size.

2. Roll out the bigger block to about 3-5mm thickness. Line bottom of a parchment-lined baking dish. Chill.

photo 1

Make sure the dish is lined nicely by using your fingers to gently fit the pastry into the corners to avoid air pockets

3. Meanwhile, roll out the smaller block to 3-5mm thickness, making sure it is big enough to cover the top of the dish.

4. Fill pie-crust with filling, then place pie crust on top.

5. Trim the excess dough off, leaving 2cm of dough around edges to form a border.

6. Fold border of dough inward and make patterns with a fork. photo 2

7. Brush top with egg wash (egg beaten with some milk) and then score lightly with the back of a paring knife. photo 3

8. Bake at 400 F for 30-40 minutes until crust is golden brown and filling is bubbling. photo 49. Remove from oven, cool slightly, then enjoy!

Creamy chicken pie inspired by the third day of Xmas

Creamy chicken pie inspired by the third day of Xmas

Surely this must be what True Love had in mind, when he gave three French hens on the third day of Xmas!

If you missed out on past recipes in the twelve days of Xmas recipes series…

Second Day of Xmas: Turtle Bars

First Day of Xmas: Rustic Pear Galette

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12 thoughts on “Third day of Xmas: Creamy Chicken Pie

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