Quick and Easy Chicken Mushroom Pie

Hearty pies make a great lunch box meal at school or work

I’ve been baking far too many cakes lately and it’s about time to bake more savoury treats that can double up as a main meal. I was thinking of something delicious that can conveniently be packed in our lunch boxes and chicken pie it was. 

Don’t worry if you don’t know how to make puff pastry because we don’t know either. Nothing’s wrong with using cheat puff pastry which you can easily find in the frozen section of the supermarket. The one we got is locally made, from Kawan Food. The pastry was fresh and good and you won’t be able to tell that it’s frozen.

Since we used frozen puff pastry, we saved a lot of time by not having to prepare the puff pastry. If you're feeling adventurous, here's the puff pastry recipe as well to make the pie from scratch.


Makes 9 pies
Puff Pastry

• 360g plain flour mixed with 1 tsp salt, sifted and 60g butter
• 8-10 tbsp cold water mixed with 1 tsp lime juice
• 180 pastry margarine
• 1 egg, beaten

Put the sifted flour into a mixing bowl. Rub in butter, add enough water to mix into pliable dough. Knead till smooth. Rest for 15 minutes. Roll into oblong shape, put pastry margarine onto 2/3 of dough, fold in 3 layers. Roll again into oblong shape and fold into 3 layers again. Repeat 3 more times. Rest pastry for 15 minutes after each time.

Filling

300g diced chicken meat

1/2 tsp cornflour and 1 tsp concentrated chicken stock

2 sausages diced (omitted this)

1 cooked potato, diced

1/2 cooked carrot, diced

10 button mushrooms, diced 

1 big onion, chopped

salt and pepper to taste

pinch of nutmeg powder (omitted this)

2 tbsp flour, 1/2 cup water (used cream of mushroom instead)

Heat up oil in frying pan, saute chopped onion till fragrant. Add chicken meat and fry till fragrant. Add potato, carrot, mushroom, nutmeg powder and salt and pepper to taste. Dish up. Heat up another 1 tbsp oil and fry plain flour till fragrant, add water to form thick sauce. Mix in chicken meat mixture, dish and leave to cool.

Roll pastry into 3mm thickness. Cut into rounds (bigger than the pie dish for base, for covers same size as pie dish circumference) and press into pie dish. Add filling and cover up with another piece of pastry. Crimp sides of pie.

Glaze with beaten egg and slit on top to let steam come out during baking. 

Bake in pre-heated oven at 200°c till golden brown (about 40 mins). Remove from oven and ready to serve.

------------------------------------------------------

All 9 pies were gone after three days. We had one each for lunch. It was super delicious. My dad said the pies were so good we can start selling pies. 

Happy baking! xx