Monday 24 February 2014

Chicken Pie by Clarine Peh



















Chicken Pie (makes about 12 pies)


Approx. 200g chicken meat, diced

1 potato, boiled and diced

1 bowl of green peas or mixed vegetables

6 mushrooms, diced




1 tsp corn flour and 1tbsp water, mix together

1 small onion, chopped


1. Heat up oil in pan and fry the onion. Add chicken and fry.

2. Then add in the potato, green peas and mushrooms.

3. Add salt and pepper to taste. Add in the corn flour mixture to thicken.

4. Allow to cool.

Note: you can change the fillings to your own likings. These are the ingredients that my kiddos like so they goes into my pies J


300g plain flour
2 tbsp milk powder
1 egg
200g butter

A pinch of salt

Egg for glazing

Rub-in Method (cold butter)

1. Cut cold butter into small cubes.

2.  Combine flour and milk powder and mix well. Rub in the cold butter, add salt, mix well and add beaten egg.

3. Mix to form a soft dough. Wrap with cling wrap and refrigerate before use.


1. Divide the pastry dough equally into 12 pieces about 30g each for the base and 12 pieces of 10g each for the top (depending on your mould size). Press the 30g dough into moulds evenly to form the base.
2. Poke the base a few times with the fork. Fill up with the chicken filling.

3. Roll the 10g dough and form the top of the pie and cover. You can use a bit of water to seal the edges. Poke the top with a fork or slit with knife to allow hot air to escape.

4. Glaze the top with egg and bake in preheated oven at 180 degree Celsius for 20 minutes or until they are golden brown.


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