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Pies are a traditional culinary delight in Western countries, its history dates back to ancient Greece. In medieval times, pies were made to preserve food and were often used to keep the filling fresh during cold winter months. These pies were anything but bland — people used dried fruit, cinnamon, pepper and nutmeg to season their meats. Pies are now served in a variety of shapes and flavours for festive occasions and also consumed as a meal or snack.
Here’s a recipe on how to make a chicken pie recipe with flaky pastry filled with chicken filling! First of all, mix sugar, flour, castor sugar and add some corn oil to it. After that, add chilled butter and knead quickly with your hands till it becomes a dough. Add water and vinegar into the dough and knead again. Wrap the dough in plastic and keep it chilled for 30 minutes — prepare the pie filling in the meantime. In a wok, heat up some oil and butter to saute garlic, chicken breast, mushrooms, carrot, celery, pepper and dried thyme. Add flour, water, MAGGI® Chicken Stock Cube and green peas; stir evenly to create a mixture. Time to prepare the crusty chicken pie shell! Roll the dough till it is slightly thick and place the pastry into an ovenproof bowl. After baking the pastry for 10 minutes at 180ºc. Spoon the chicken filling evenly onto the pastry and cover it with another piece of pastry. Decorate the pie with any extra dough and brush it with beaten egg. Continue baking for 30 minutes and your chicken pie is ready to serve!
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Mix flour, castor sugar and sugar. Mix well and add corn oil.
Add chilled butter. Knead quickly with your hands till it becomes a dough.
Add water and vinegar into the dough. Knead well
Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
In a wok, heat up oil and butter.
Sautee garlic, chicken breast, button mushrooms, carrot, celery, thyme leaves, black pepper and dried thyme.
Add flour and water. Stir evenly.
Add MAGGI® Chicken Stock Cube and green peas. Set aside.
Preheat oven at 180ºc.
Roll the dough till it is slightly thick.
Place the pastry into ovenproof bowl. Place a heavy metal object on the pastry so that the pastry does not inflate.
Bake pastry for 10 minutes.
Spoon the chicken filling evenly onto the pastry. Place another piece of pastry over the filling and use a fork to decorate the pastry.
You can decorate the pie with any extra dough and brush pastry with beaten egg.
Bake pie at 180ºc for 30 minutes.
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