Family Chicken Pie
I absolutely loved baking this Chicken Pie which we served at Cafe Dania. This pastry is a new recipe which is easier to handle compared to the Rough Puff Pastry that we used at the Cafe. I love large family pies in comparison to individual small pies as it allows me to cook the filling with the chicken bone-in which gives the gravy an exceptionally lovely flavour. Also, what makes this pie rather unique is the use of asparagus.
2 cups flour, sift
2 pinch of salt
1 block/1 cup of butter
2 eggs, slightly beaten
2-3 tbsp cool water
2 tbsp butter & 3 tbsp oil
2 large onions, cut into 8 cubes each
2 pieces chicken breast (but I use chicken pieces sometimes as I love the flavour of the filling gravy with the bones in), cubed
2 carrots, cubed largely
1/2 can button mushroom, halved
2 cups of water
10 stalks asparagus, cut into 1-inch lengths
2 tsp salt
2 tsp coarsely ground pepper
1 tsp Italian Seasoning
2 tbsp flour mixed with 1 cup milk
Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Make a well in the centre & pour in the combined eggs & water.
Work the mixture together using a palette knife (any knife lah actually, as long as it is not sharp) until it forms a rough ball.
Put it in a clean, dry bowl & cover. Let it cool in the refrigerator for at least 20 minutes before using.
Sautee the onions with the heated butter & oil till it becomes transparent.
Add the cubed chicken pieces & cook till done.
Put in the mushroom & carrots.
Pour in the water. Cook till it boils.
Add the seasonings & asparagus.
Pour the milk & flour mixture slowly as it will thicken quickly.
Let it simmer for 5 minutes. Let it cool before making the pie.