Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Saturday, 27-Dec-2008 00:07 Email | Share | Bookmark
Chicken Pot Pie


Chicken Pot Pie

500g skinless, boneless chicken breast – cubed
1 cup frozen green peas
1 tbsp butter
1/3 cup chopped onion
2 tbsp flour
2 cups chicken broth
salt and pepper

Preheat oven to 180C
In the saucepan over medium heat, cook onions in butter until soft and translucent. Add in chicken and peas.
Stir in flour, salt, pepper, .
Slowly add in chicken broth. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in a pie dish. I’m using small, individual-sized pie dish.
Cover top with pastry, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pie crust

1 1/2 cups a flour
1/2 tsp salt
4 oz chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Combine the flour and salt in a food processor.
Add the chilled butter cubes and pulse to combine.
Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with.
Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface.
Shape the dough into a ball.Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

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