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Easy Chicken & Pea Pie

Its already September and the evenings here are turning chillier & chillier. That's when you think of making a Chicken Pie, the most comforting English food I have ever tasted.. When you crush those  golden crispy puffed pastry top  with your spoon  to get that delicious mouthful of piping  hot  creamy chicken on a chilly night, you know you are going to settle down in your couch for the next couple of hours. 

Last Wednesday, I enjoyed my "Pie night" alone as Arun had a party to attend that night. I cooked up my pie in a jiffy, brought my throw from the bedroom, switched on the TV and relaxed on the couch until the door bell rang at 11. I really really enjoyed some "Me" time that night!! :) So you try making this chicken pie & see how comforting it is to sit back, relax and have a pot pie once in a while. And don't worry about the pastry, I used the frozen sheets to make my pie. You can cheat sometimes, you know!!

Ingredients:
  • 50 gm butter
  • 2 carrots (peeled & cut into 1/2 inch cubes)
  • 250 gm boneless chicken (cut into 1 inch pieces)
  • 50 gm plain flour (maida)
  • 250 ml chicken stock
  • 1/2 cup cream
  • 1 cup fresh/frozen peas
  • 1 sheet ready rolled puff pastry (thawed)
  • 1 egg (beaten with a tbsp of water)
  • salt & pepper to season
Method: 
  1. Melt the butter in a large saucepan & cook the carrots for 2-3 minutes or until soft. Then add the chicken & cook for 20 minutes or until the chicken is cooked. 
  2. Add the flour & stir for a minute. Now add the chicken stock & cook until the mixture starts to thicken. 
  3. Now add the cream & stir in the peas. Season with some salt & pepper. Remove the saucepan from heat after 2 minutes. 
  4. Preheat the oven  to 200 Degree Celsius. 
  5. Take out the ramekins or a  pie dish. Pour the chicken pea filling to the pie dish or divide the fillings to four ramekins just like I have done here. 
  6. Wrap the dish or ramekins with a circle of thawed puff pastry, cut just bigger than the top of the rim. Then press the edges with a fork to seal. 
  7. Beat up an egg in a bowl with a table spoon of water and brush the pastry surface with it. This is otherwise known as egg wash. This is done to help the pastry get a nice golden brown colour.
  8. Make a slit in the centre of the pastry cover with the help of a knife or fork to help the steam to escape. 
  9. Place the pie dish on a baking tray and bake for 20-25 minutes or until the pastry is fluffy and golden.
  10. Serve the pie piping hot, break open the pastry and gobble it all up!! 
Labels:

Comments

  1. Priya Suresh13 September 2012 at 12:43

    Delicious and tempting pie.. I love it.

    ReplyDelete
  2. Prema13 September 2012 at 13:02

    wow yummy recipe,luks inviting...

    ReplyDelete
  3. Kimby25 October 2012 at 16:31

    Chicken "Pot Pies" are popular here in the South and your individual servings would be a big hit! As beautiful as your finished pie photos are, my favorite one is of the filling in the kettle -- creamy, yummy, waiting for a taste!

    ReplyDelete

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