Skip to main content

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!! 

Comments

  1. Delicious and tempting pie.. I love it.

    ReplyDelete
  2. wow yummy recipe,luks inviting...

    ReplyDelete
  3. 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

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...

Dahi Vada / Thayir Vada (Lentil fritters soaked in chilled spiced yoghurt)

The name "Dahi Vada" itself makes my mouth drool. The soft, spongy vadas immersed in a chilled spicy, creamy yoghurt just melts in your mouth like an ice-cream. It looks oo like an ice-cream...Kind of Chocolate sauce drizzled over large Vanilla Ice-cream scoops. YUM!! There is so much going on, in a single bite that your taste buds will have an explosion of sweetness, saltiness, spiciness, all at the same time but yet you will be able to tell, what taste is coming from where. For my blogger friends who are not from India, let me tell you what exactly Dahi Vada is. "Dahi" means yoghurt in Hindi & "Vada" is the lentil fritters. These fritters are deep fried & then soaked in a spiced chilled yoghurt & then topped with a sweet chutney or sauce. This is one of the popular accompaniment or a delicacy prepared in an Indian cuisine. Both North & the South Indians prepare this dish but with a slight variation. Some like the yoghurt mo...

Light Lunch - Vegetable Soup

My last few days at Chesterfield, home alone, cherishing all the happy memories of the last 4 years. Spent whole day flipping through the photographs with a hot mug of Coffee relaxing on my recliner. I was in no mood to cook but then getting hungry is human, so I had to visit my kitchen to see what could be made. I decided to go light today so made use of all the remaining veggies (to clear off the fridge) to make a healthy Vegetable Soup. I finished off making a warm, healthy, filling soup for my lunch just within half an hour & went back to my couch only to get more lazy. Sometimes its good when you do nothing at all!! ;) Ingredients: 1/2 of medium cauliflower (cut into florets) 2 medium carrots (peeled & finely diced) 1 cup of fresh or frozen peas 1 medium potato (finely diced) 1 medium onion (finely chopped) 2-3 cloves of garlic (crushed) 25 gm butter salt & pepper to season Method: Melt the butter in a pressure cooker. Now add the crushed garlic & the chopped ...