Chicken Pot Pie

I have a soft spot for Chicken pie, be it a proper pie or pot pie, nowadays the lesser carbo, the better. So during MCO period, this is one of our lunch menu. It was success on first trial. I have watched a few youtube videos : Jenny can cook, Jamie Oliver etc, the one by Jenny is healthier, less fatty and less oil.

For the crust, as a fast replacement, we can use Roti Prata ready sheet but the pie plate has to be quite small. I used the stainless plate as a small pie. But her crust recipe is also very simple to make and taste great.

https://www.jennycancook.com/recipes/chicken-pot-pie/

Ingredients:

Filling:
1 cup chicken stock (I use Swanson’s unsalted)
1 cup whole milk
1/2 cup all-purpose flour
2 teaspoons olive oil
2 boneless chicken breasts (about 1 pound) cut into 1-inch pieces
1 cup chopped onion
2 carrots, sliced 1/8-inch thick (1 cup)
2 stalks celery, sliced 1/8-inch thick (1 cup)
1 cup frozen peas, thawed on a paper towel
3/4 teaspoon salt (less if using salted stock)
pepper to taste

Crust:
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup 1% milk
eggwash (one egg yolk + 1 teaspoon water)

Instructions:

Filling:
Preheat oven to 400° F.
In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
Add chicken. Cook & stir for 2 minutes.
Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
Pour into a 9-inch deep dish pie pan. Set aside, uncovered.

Crust:
Combine flour and salt in a bowl.
Add oil & milk all at once. Stir with a fork.
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
Brush rim of pie pan with eggwash.
Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.

Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand at least 20 minutes before serving.

From Bake with Yen Website :-

https://www.bakewithyen.my/chicken-pot-pie/

Bahan-Bahan:

Inti

• 200gm lobak merah (dikupas & dipotong kiub kecil)
• 350gm kentang besar (dikupas & dipotong kuib kecil)
• 150gm bawang besar (dipotong kepada kiub kecil)
• 600gm daging ayam (keluarkan tulang & dipotong kiub kecil)
• 1 tin sup krim cendawan
• 1 tin sup krim ayam
• 1 tin cendawan butang (dipotong setengah)
• 60gm kacang hijau beku
• ¾ sudu teh garam
• ¼ sudu teh serbuk lada hitam
• 1 sudu besar tepung biasa
• 2 sudu besar minyak
• 1 sudu besar daun ketumbar cincang
• Garam dan serbuk lada untuk perisa
• 500ml air

Kulit pie:

• BWY puff pastry
• 1 biji telur (dipukul)

Cara Membuat:

1.Perisakan ayam dengan garam, serbuk lada, dan tepung, ketepikannya.

2. Panaskan kuali (api sederhana) sambil tuangkan 500ml air ke dalamnya, masukkan lobak merah dan ½ sudu teh garam. Masak sampai lobak merah mula lembut, dan boleh masukkan kentang. Sambung masak sehingga kentang menjadi lembut. Padamkan api.

3. Keluarkan lobak merah dan kentang, ketepikannya. Simpan 1 cawan air masakan tadi.

4. Dalam mangkuk besar, masukkan sup krim cendawan, sup krim ayam dan1 cawan air masakan tadi. Kacau sehingga sebati, ketepikannya.

5. Guna kuali, panaskan minyak, gorengkan bawang sehingga lutsinar dan masukkan ayam (dari langkah 1) dan cendawan butang, masak sehingga kental.

6. Tuangkan campuran sup (dari langkah 4) dan biarkan sehingga mendidih. Reneh selama 5 minit, kemudian masukkan lobak merah, kentang, kacang hijau, dan daun ketumbar. Masukkan garam dan serbuk lada secukup rasa (ikut individual), kacau dan padamkan api. Biarkannya sejuk sehingga suhu bilik.

Langkah 1 – Langkah 6 boleh disediakan sehari lebih awal dan masukkan dalam peti sejuk.

7. Masukkan inti ke dalam mangkuk pie. Tutupkan permukaannya dengan kepingan puff pastry (potong mengikut saiz).

8. Sapukan satu lapisan telur di atas puff pastry dan bakar dalam ketuhar yang dipanaskan dengan suhu 190°C selama 25-30 minit ataupun sehingga permukaannya berwarna kuning keemasan. Hidangkannya semasa panas.