Mini Chicken Pie

 

This recipe by Roshida Dobson in YouTube. I managed to produce a total of 11 pieces of mini pies, have alot more left over fillings that can make another 10 pieces of pie. So next time if use this crust recipe, I will definately double the crust recipe or another way round reduce thw filling 😉.

For this I used mini square aluminum foil cup/pan.

Shortcrust:-

A

310g flour

200g cold butter

Pinch of salt

B

80ml cold water

* Mix A with hand until turn into sand foam.

* Add in B slowly and knead into a ball. Chilled before use. 

* Roll out crust and cut out according to pan size.

Filling:-

480g boneless chicken breast 

1pkt chicken cream soup

1 onion chopped

1 pkt/ 500g mix vegetables 

3 potatoes

1/2pkt Shitaki fresh mushrooms 

Herbs - Thyme, Nutmeg, Oregano 

Salt and pepper to taste.

* Cook filling and set aside.

* When all crust already placed into aluminum foil cup or pan.

* Fill chicken filling into pie.

* Cover chicken pie with straight cut crust or make your own pattern with the crust anyhow you like it.

* Brush top with egg wash.

* Bake 200°c for 1 hour 30 minutes below oven rack.

* When it is done, removed from oven, let cool or warm to serve.