Sunday, May 19, 2013

Mushroom Chicken Pie Recipe

Mushroom Chicken Pie
This is another recipe that I got from Christine's Recipe. What I love about her website is her instruction is so detail that she assume her readers are amateur. Yes, I totally am.

Ingredients of pie shell

160 gm plain flour 
1/8 tsp salt 
90 gm chilled butter
1/4 tsp lemon zest 
3 Tbsp iced water 
2 tsp lemon juice 

Ingredients of fillings

1/2 onion
2 cloves garlic
6 button mushrooms
100 gm cooked chicken breast
3 tsp corn flour
160 ml chicken stock 
85 ml whipping cream 
1/2 egg, whisked 


  1. Sift flour and salt and add diced butter. Rub the butter into the flour with your finger tips, lifting the flour from the bottom up on top, until the mixture looks like coarse breadcrumbs. Mix in lemon zest.
  2. Add chilled water and lemon juice to flour mixture. The dough should leave bowl clean.
  3. Turn the dough onto a lightly floured surface and lightly knead by hand until smooth. Don’t over knead the dough. Divide into two balls, one larger in size for making the base, with another one smaller for making the top. Roll into two disc shapes. Wrap in plastic wrap and put in fridge for about 25 minutes.
  4. Heat oil over medium-high heat. Saute onion until softened. Add garlic and cook until aromatic. Add mushroom and chicken. Cook until the mushroom turns soft.
  5. Mix 2 tablespoons of chicken stock with 3 teaspoons of cornflour. Set aside.
  6. Pour the rest of chicken stock into the mushroom and chicken mixture. Bring it to a boil. Continue to cook for 2 minutes. Stir in the cornflour mixture and cook to your preferred consistency. Add whipping cream. Season with salt and pepper. Turn off the heat. Transfer the fillings into a large bowl and let it cool for a while.
  7. Preheat oven to 180 degree Celsius.
  8. Remove the larger dough disc from fridge. Use a rolling pin to roll out into a circle. Carefully line the mould and trim the edge. Prick the base with a fork. Line with baking paper and place ceramic beads on top. Transfer to the preheated oven for blind-baking, about 15 minutes, until the edge becomes lightly brown.
  9. Remove the pie shell from oven. Roll out the smaller dough disc into a circle similar to the size of the mould. Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Egg wash the pie.
  10. Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.
I love the taste of the whipping cream being used with abit of sweetness in there. But I'm having a hard time to roll out the dough as big as the mould and most of the time it ended up broken at the side. In addition, my top shell doesn't combine with the bottom base shell. I might need to find out from Christine how she does that.