Chicken Pie

This Chicken Pie combines the familiar flavors of a classic chicken pie with a modern twist. With a buttery, flaky crust and a savory chicken filling, this recipe is sure to be a hit at family gatherings or as a comforting weeknight meal. So, gather your ingredients and get ready to indulge in this delicious and timeless snack.

Pie dough

• 500 g all-purpose flour 4 cups
• 250 g butter 2 sticks + 2 tablespoons
• 1½ teaspoon salt 8g
• ½ cup water + 2 tablespoons

Pie filling

• 500 g chicken breast 2 medium breasts
• Handful of onions
• 1 chicken cube bouillon cube
• ½ teaspoon salt
• ½ teaspoon garlic
• 1 cup water
• 1 tablespoon oil
• Handful of onion
• 1 minced garlic
• Cooked shredded chicken
• 2 russet potatoes
• 1 Medium carrot
• ½ medium red bell pepper
• ½ teaspoon chicken seasoning
• ½ teaspoon cayenne pepper
• 1 ½ tablespoon flour
• 1 ¼ cup water

extras

• 1 egg for egg wash

Prepare Pie dough

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Cut the butter into small cubes and add it to the bowl. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the water, mixing until a dough forms. (Do not over-mix) Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes. (This will make the dough easier to work with)

Make the filling

1. In a saucepan, cook the chicken breasts until tender and fully cooked. Remove the chicken from the pan and shred it into bite-sized pieces.
2. In another pan, heat up oil and sauté the onions and garlic. Add the shredded chicken, chopped potatoes, carrot and bell pepper.
3. Season with chicken cube, salt, garlic, water, chicken seasoning, and cayenne pepper. Simmer for a few minutes.
4. Add the flour mix then add the water. Cover and simmer the chicken filling for 10 minutes.
5. Remove from heat and let it cool completely.

Assemble

1. Preheat your oven to 175°C (350°F).
2. Cut the chilled pie dough into 6 pieces
3. Roll out one portion of the chilled pie dough on a floured surface to a square
4. Cut the sides to make a clean square. (You can make any shape you like)
5. To make the textured pie, roll one side of the dough using a pasta cutter rolling pin.
6. Flip the rolled out dough, brush sides with egg wash to seal.
7. Add the cooled down filling on one side, cover and crimp the edges with a fork to seal the pie.
8. Whisk the egg in a small bowl and brush it over the top for a golden finish.
9. Poke a few holes on the surface to allow steam to escape.
10. Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown.
11. Remove from the oven and let it cool for a few minutes before serving.