Why do I say short cut instead of short crust......? Oh lazy me have not been making chicken pies or any other pies for ages and especially now spending more of my time in front of my lappy then in the kitchen...thinking of all those work dirtying my hands with flour , rolling and kneading over a piece of dough to make a shortcrust pastry erks me from preparing this lovely pie.
But looking at all those lovely chicken pies coming out like a rage at other blogs makes me drool over it and also gives me some ideas of the shortcut to making a chicken pie without sweat......here is how I made it recently.....
The short cut way to a wonderful puff pastry.............
1 packet frozen puff pastry -defrost
300 g chicken breast or meat - diced
1 big onion - diced
2 to 3 nos potatoes - diced
1 carrot - diced
2 sticks celery - diced
1 can button mushroom - quartered
1 can cream of chicken & mushroom soup - diluted with 1/2 cup water
1/2 tsp salt
Dash of black pepper
Dash of dry mixed herbs (optional)
1 tbsp of cornflour mix with 2 tbsp water
Saute the onions in a tablespoon of butter til soft then add in diced chicken and button mushroom....stir for a minute....add in carrots, celery, potatoes and cream of mushroom soup and seasoning. Cook for a further 10 mins. Add in thickening. Dish out and leave aside to cool.
Cooking the pie fillings in pan...................
Prepare a heat proof baking dish or ramekins. Brush it with a little oil and fill it with the cooled fillings. Spread out pieces of the defrost puff pastry on top to cover the dish evenly. Use a fork to prick holes in a pattern all over the pastry to let hot air to escape from the pie while baking. Then brush it with egg yolk mixture and top it with grated parmesan cheese before baking it in a preheated oven at 200 degrees celcius for 20 to 25 mins.
Fill the baking dish with pie fillings....................
One extra piece of pastry makes another pie in ramekin....
Piping hot chicken pie.......................