Wednesday, November 4, 2009

Chicken Pot Pie

What better comfort food than an individual ramekin chicken pot pie, piping hot and tucked into your palms on a cold autumn day. With a substantial filling consisting chicken meat, peas, potato, herbs and cream and a light buttery crust to cut and dip into the hot creamy filling, it warms you up instantly at the first bite.

For this pie, I made up a buttery dough for the crust and I find that working with vegetable shortening and butter requires different amount of water in the making of the dough. And I find that a butter based crust is much more easier to roll and doesn't break apart easily when being moved. Although vegetable shortening yields a more flakier crust, this butter crust has more taste to it and infact very light and airy.

I added baking powder to the flour so that the crust will puff up during the baking. Cream of mushroom is my favorite canned food to use and no matter what you cook with it, the end result is always good. For a better presentation, I sprinkled some white sesame seeds on the crust and it lends a subtle nutty flavor to the pie. The potato need not be boiled prior to adding it into the cream of mushroom mixture so that it will still retain its shape and not mushy after the baking.

Recipe :

250g all Purpose Flour
1 tsp Baking Powder
125g cold & malleable butter
5 to 6 tbsp cold water
1 egg, beaten

1)Sift the flour and baking powder together.
2)Dice the butter and drop into the flour mixture. Use food processor to pulse and combine the mixture. If using hand, rub the butter pieces into the flour till resembles coarse crumbs. Do not overmix.
3)Starting with 3 tbsp of the cold water, add in gradually to the butter and flour mixture till it comes together into a dough. The dough must not be too wet. Place in a plastic bag and flatten it and let it rest for 30 mins in the fridge.
4)Meanwhile, prepare and cook the filling.

4 chicken drumsticks, remove bones and dice the meat
1 cup of chopped ham chunks
1 medium size potato, cleaned and diced
2/3 cup peas
1 shallot, sliced and diced
4 pips of garlic, minced
1-3/4 cup Cream of Mushroom
1 tbsp dried oregano (or any herbs of your choice)
1 tbsp cooking oil
2 tbsp cornflour

1)Marinate the chicken pieces with salt, pepper, 1 tbsp cooking oil and the cornflour. Let it marinate in the fridge for 1 hour.
2)Heat a large skillet with 3 tbsp cooking oil. Fry the shallots and garlic. Add in the chicken and potato pieces and stir to mix. Add in 1/2 cup of water and cover and let simmer for 5 mins. Remove lid and add in chopped ham. Stir to mix and cover and let it cook for another 5 mins.
3)Pour in the cream of mushroom and add 1/4 cup of water to dilute the sauce. Cover and let simmer for 10 mins.
4)Lastly season with salt, oregano and add in the peas. Cover and cook for another 3 mins. Turn off heat. Let the filling cool slightly.
5)Prepare 6 ramekins, measuring 4 inch in width and 2 inch in height.

To assemble :
1)Preheat the oven to 375F. Take out dough from the fridge, let it rest at countertop for 10 mins.
2)Dust countertop with a little flour and roll out the dough to 1/2 inch thickness. Using the largest round cookie cutter (3.5 inches), cut 6 rounds from the dough.
3)Scoop equal spoonfuls of the filling and divide into the 6 ramekins (roughly around 4 tbsp each).
4)Place the cut out round dough on top of each filling. Brush with egg wash and sprinkle each pie with sesame seeds.
5)Bake for 40 mins. Half time into the baking, brush the crust again with egg wash.
6)Remove and serve hot or warm.

Makes: 6 individual pot pies

1 comment:

terri@adailyobsession said...

yummy. i did this too a few weeks back. love pies.