Dessertsbitsofcarey
Homemade Chicken Pie
This Homemade Chicken Pie is made with hot water crust pastry. The chicken pie filling is literally just chicken with a few aromatics.
👥 2 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- pot
- bowl
- mixing bowl
- microwave
- spatula
- baking dish
- oven
📝 Preparation Steps
1
Use a large knife or cleaver to chop the breast part of the chicken to expose for flesh. Heat the butter and brown the chicken evenly.
T (30 ml) butter2(5 ml) salt1 tspchilled butter, cut into cubes50 gbutter, melted50 g
2
Add the onion, peppercorns and bay leaves and cloves and sauté for another minute. Add the water and stock cubes. Cover, bring to the boil, then simmer gently for ⏱️ 1 hour or until chicken falls off the bone.
large onion, chopped1(5 ml) salt1 tspbay leaves2
3
Remove chicken from the cooking liquid. While still hot, discard the bone and skin and shred the chicken using 2 forks.
4
Heat the soaked sago mixture briefly in a small pot for ⏱️ 5 minutes or in a microwave for ⏱️ 1 minute. In a large mixing bowl, mix the shredded chicken, 2 c (500 ml) reserved (strained) cooking liquid and sago mixture until well combined. Season with salt and pepper if needed. Cool chicken mixture to room temperature or chill until ready for use.
5
Meanwhile, prepare the pastry: combine the flour, baking powder and salt. Add the cubes of chilled butter and rub into the flour mixture until well incorporated. Add the boiling water and melted butter, using a spatula, mix to form a ball. Cool until lukewarm.
T (30 ml) butter2c (500 ml) all-purpose flour (or replace this and baking powder with self-raising flour)2(5 ml) salt1 tspchilled butter, cut into cubes50 gbutter, melted50 gboiling water500 ml
6
Grease a 30 x 20 cm baking dish. Divide pastry dough in two. One half slightly bigger than the other. Use the bigger piece for the base. Roll pastry cooled pastry out onto a well floured surface and line the base of the dish. Prick with a fork. Fill with cooled chicken mixture. Roll 2nd piece of pastry out the same way and cover the chicken mixture connecting the top pastry with the borders of the base pastry. Use beaten egg as glue. Make a few incisions on the top pastry to allow air to escape. Use excess pastry for decorating.
(5 ml) salt1 tspegg, beaten for brushing1
7
Brush with egg.Bake in a 180°C oven for ⏱️ 1 hour. A traditional chicken pie like this is usually served alongside many other side dishes (peas, pumpkin fritters, sweet carrots) and at least one meat dish like a potjie, bredie or casserole.
(5 ml) salt1 tspegg, beaten for brushing1T (30 ml) butter2carrot, sliced1c (500 ml) all-purpose flour (or replace this and baking powder with self-raising flour)2
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