Sunday, 14 August 2011

Chicken pie & mini blueberry pies

My original plan for this weekend was to start making raya cookies. However, I ended up making chicken pie and mini blueberry pies instead, for iftar.

For the chicken pie, I had used the same recipe as per my earlier post on mini chicken pies. The pie crust is definitely a never fail recipe, and the chicken pie filling is real easy to prepare.

Here's the recipe for pie crust:

2.5 cups flour
a pinch of salt
225g cold butter, cut into small pieces
a little less than 1/2 cup of ice water

Using a food processor, combine the flour and salt. Add in butter and pulse for about 10 seconds. With the food processor running, add in ice water in a slow steady stream until the dough just holds together.

Wrap the dough in cling film and refrigerate for at least half an hour.

Now you can start working on the chicken filling.

Recipe for chicken filling:

1 onion - sliced
2 garlic cloves - chopped
chicken breast - cubed
2 potatoes - diced
about 6 to 8 button mushrooms - sliced
1/2 packet of mix vege
1 large can cream of mushrooms
1/2 can (use the cream of mushroom's can) of water
1/2 chicken cube
salt and pepper to taste
about 1 to 2 tbs of vegetable oil

Fry the onion and garlic with oil, then add in the chicken breast. Fry for about a couple of minutes then add in the potatoes. Next add in the mushrooms and mix vege. 

Mix in the cream of mushrooms, water, chicken cube and salt and pepper to taste. Let it simmer until the potatoes are cooked through and the sauce had thickened.

Take about half of the pie crust dough and line the pie plate. Pour in the filling and cover with the balance of the dough. Make some cutouts using knife to allow steam to escape. Bake for 180 degrees Celsius for about 30 to 40 minutes.

And since Amirul had been asking for "purple pie" since mid last week, I had reserved some of the pie crust from the above recipe  to make some mini blueberry pies for him. The blueberry filling recipe was adapted from

This is the simplest version of blueberry pie recipe, as all you need to do is line the tart shell (I used about 4 mini tart shells) with the pie crust dough. Pour in some fresh blueberries, and sprinkle the blueberries with a mixture of sugar,salt, corn flour & cinnamon powder. Dot with a little butter and cover with pie crust dough. Bake for 180 degrees Celsius (or lesser) for about 20 to 30 minutes.

I have no picture of the mini blueberry pies, but this recipe is definitely a keeper. Not only that it's easy to make, it tasted delicious too!

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