If you are looking for buttery and flaky type of chicken pie this is not the one. This pie is made with simple pizza dough. I serve this pie as lunch for my family. They love it!
Just like pizza topping you can use any ingredients that you like to go along with the chicken. In order to make it flavourful and easy I seasoned the filling with instant mushroom soup powder. As for the topping you can just cover with the roll out dough instead of making crisscross pattern. However this pie looks more attractive with the special crisscross.
Adapted and modified from 阿芳的3杯面粉 cookbook recipe
Ingredients: yield 8” pie(A) Filling
Cooked chicken breast (steamed), onion, carrots, sweet corns, green peas
1 packet instant mushroom soup powder
Some cheddar and mozzarella cheese
(B) Pie Crust
200g plain flour
½ tsp yeast
¼ tsp baking powder
¼ tsp salt
1 tsp sugar
200ml liquid (mixture of 1 egg and water)
Methods:
~ Filling
1. Shred the chicken meat and set aside.
2. Dissolve the instant soup powder with little water into paste. Set aside.
3. Cook the onion and carrot with oil till soft. Off the heat. Add in sweet corns, green peas, shredded chicken and instant soup paste. Mix well and set aside.
~ Pie crust
1. Put all ingredients together. Knead till form smooth dough. Cover the dough and rest for 30 minutes.
2. Divide the dough into 3 portions. Weight 70g each (2x 70g) for the pie topping and the balance of dough will be the pie base. Shape all into balls and rest for 10 minutes.
200g plain flour
½ tsp yeast
¼ tsp baking powder
¼ tsp salt
1 tsp sugar
200ml liquid (mixture of 1 egg and water)
Methods:
~ Filling
1. Shred the chicken meat and set aside.
2. Dissolve the instant soup powder with little water into paste. Set aside.
3. Cook the onion and carrot with oil till soft. Off the heat. Add in sweet corns, green peas, shredded chicken and instant soup paste. Mix well and set aside.
~ Pie crust
1. Put all ingredients together. Knead till form smooth dough. Cover the dough and rest for 30 minutes.
2. Divide the dough into 3 portions. Weight 70g each (2x 70g) for the pie topping and the balance of dough will be the pie base. Shape all into balls and rest for 10 minutes.
3. Roll out the base
dough into round (slightly bigger than 8" mould). Transfer the base dough
into the greased pie mould. Prick some holes with forks.
4. Meanwhile prepare the
pie topping. Roll the other 2 dough into round shape (about size of 8”). Cut
into strips.
5. Fill the pie base with
the cool filling. Then spread the cheeses evenly on top.
6. Arrange the strips from a
roll out dough onto the pie. Start design by adding strips from the other
portion of dough one by one onto the pie. Make crisscross pattern. Once
complete, brush the edge with water and seal it properly. Brush with egg wash.
7. Bake in
preheated oven 170C for 25-28 minutes or till golden brown.
8. Immediately remove from
mould and leave to cool on wire rack. It is best to serve warm. Enjoy!
I am submitting this post for Aspiring Bakers #10 –Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!.
Oh wow, very unique! I wouldn't think of baking a chicken pie with pizza dough. :) Thanks for the great idea and love the lattice top pattern. ;)
ReplyDeletesuch a nice idea to bake these chicken pie on a pizza dough! Those who do not fancy pastry pies will love these!
ReplyDeleteWow! Very nice technique with the weaving. Makes the end result very attractive. This is a great alternative to crusts filled with butter :) Thanks for sharing.
ReplyDelete