Chicken and no leak pies :)

So this is my home made chicken pie. :)

I made the short crust pastry from my new recipe book - see post on food and home. :)

Its quite simple in a food processor. Because essentially the blades rub the butter into the flour really well. You can do this with your hands too. :)

The short crust pastry recipe is:

  • 2 cups of flour
  • 10ml baking powder
  • 1/2 teaspoon salt
  • 125g butter
  • 80ml ice-cold water
I doubled this for my pies. :)

Sift flour and baking powder and salt together, cut butter into cubes and rub it into the flour - or fling it in the food processor. Add water to dry ingredients and cut in with a knife. - or also just add to the food processor. Knead well to a firm dough and let it rest in the fridge. 

I made disks and put the filling in between. :)

My filling was made up of:
  •  about 1kg of chicken breast diced
  • 1 onion, 
  • 1 extremely large carrot, 
  • 1 punnet mushroom, 
  • about a cup of white wine, 
  • 2 blocks of my homemade chicken stock 
  • a packet of chicken gravy. Yes I know thats cheating but I forgot to by the cream for the sauce. :) 

Fry the onions and garlic in a pan. Add the chicken and brown it for a bit. Add the white wine and chicken stock and let it simmer. Add the chopped mushrooms and grated carrot and let it bubble away while you roll and cut your pastry. Just before assebling the pies, mix in a sachet of gravy. I used the royco chicken gravy. Don't add any water to the powder - the powder with thicken all the liquid in your pan. The mixture needs to be rather thick or else it will slop all over your pastry. :)

  • Place the bottom layer of pastry in your hand. 
  • Add about 2 tablespoons of filling. 
  • Place this on the baking tray you are using.
  • Brush the edge of the pastry with some milk. This seals the pastry.
  • Then cover with a second disk. I found it easier to roll out the second disk to make it bigger. That way, it fit better over the filling. 
  • Use a for to seal the two layers nicely and poke a hole in the top  - with the fork - to let steam out of the pie. 
  • Brush the top of the pastry with some milk or egg to help brown the top nicely! :)

I made 6 pies and they cooked for about 20 minuites at 180. :)


The pastry was a bit thick -so roll it out quite thin! :) And actually 2 tablespoons of filling isnt a lot... so I sneakily lifted each pie lid after they were all done and added some more filling. :) hehe shhh - Don't tell!

The other option is to make pot pies. :) If you have little individual caserole dishes or something like that - you put the filling into the dish and then just cover the top of the dish with the pastry. :) Or you could make one big one. :)



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