Bake Along #29 - Chicken Pie

I baked these pies this morning
I always love chicken pie but this is my first time baking one :)
The recipe has been in my to do list for ages, finally I made it

I love these pies, really!
The top crust has a lovely texture and taste oh so buttery, I wish it's like that all over the pies. Because I used alumunium foil cups, the sides and bottom parts were soft yet firm, not crusty
Perhaps the next time I bake, I will not use cups but just shape by hand and put on lined baking tray, that should give crusty skin all over :)
The filling were so tasty, too!
Such a perfect combination :)

I used recipe from Baking Mum for the pastry and for the filling, I combined her recipe and Cooking Crave plus a little modification by me

Another keeper recipe, pretty simple to make, only involved quite a lot of chopping :)

What you need:

For the pastry:

200g butter
250g plain flour
110g plain yoghurt
1 tsp sugar
1 egg yolk
a pinch of salt

1. Put all ingredients into the mixing bowl except yoghurt and mix to crumble
2. Add in yoghurt and mix to a dough
3. Dough will be very soft so need to keep in the freezer for 30 minutes and another 30 minutes in the chiller

For the filling:

3 potatoes, diced
1 onion, diced
1 carrot, chopped
12 strings of french beans, chopped
around 20pcs of white button mushrooms, sliced
2 small chicken breasts, diced (mine is big so I used 1 1/2)
1 heaped tbsp of corn starch, mixed with 2 tbsp water
salt, sugar, pepper
2 + 2 tbsp canola oil

To marinade the chicken:
* 1 tbsp oyster sauce
* 1/2 tsp chicken stock powder
* few shakes garlic salt
* few shakes parsley flakes
* 1 tsp sesame oil
* some pepper

1 egg, beaten - for glazing

1. Heat 2 tbsp canola oil on a wok, add in potatoes and cook with around 150ml water and salt til soft, set aside
2. In a clean wok, heat 2 tbsp canola oil and fry onion til fragrant and transparent. Add carrots, french beans, chicken. Fry for a while to break up chicken.
3. Add in mushroom, stir well til soft
4. Add in potatoes with the salt water, let cook for 2-3 minutes
5. Add in salt, pepper and sugar and adjust the taste
6. When boiling, add in corn starch mixture to thicken the mixture, stir well
7. Set aside

For the filling, you may add sliced hardboiled eggs
(I wanted to but totally forgotten!)

How to make the pie...

1. Prepare alumunium foils cup ( I used 7 cups)
2. Take out the dough from the fridge, and roll on lightly floured surface
3. Cut the size as required (for the pie base and sides) and arrange on the cups to fit nicely
4. Poke holes on the base using fork and place filling on top
5. Cut another piece of dough to cover the top
6. Poke a few more times using fork on the cover of the pie, and seal the edges by pressing the back of the fork all around, brush with beaten egg
7. bake in preheated oven of 180degC for 30 minutes approximately or til the top browned

This post is for Bake Along event, hosted by Joyce, Lena and Zoe

Below are the wonderful chicken pies from fabulous bakers joining the event :)