Chicken pie made easy

Chicken pie filling being cooked in wok

Chicken pie filling being cooked in wok

I have just cooked a wok of chicken pie filling by sweating a leek, onion with some olive oil and then adding steamed chicken breasts, thigh fillets, Swiss brown mushrooms, peas and a secret weapon -  a can of creamy chicken or mushroom soup.  Instead of fussing whether to bake bottom pastry for a baking plate first so that it remains crispy, try this technique.

When the filling is cooled, spoon the filling onto the middle of a square pastry sheet laid on baking paper on an oven tray.

Spoon filling onto pastry

Spoon filling onto pastry

Slowly bring each corner of the sheet into the middle.

Bring all four corners of pastry to middle

Bring all four corners of pastry to middle

Seal the four opening and brush pastry with egg wash and place into oven at 180 C until the pastry is golden brown.

Seal all four sides

Seal all four sides

The entire square pie is evenly baked and pastry is golden brown and most importantly crispy all over.

Crispy and golden brown all over

Crispy and golden brown all over

And you will never need contend with soggy pastry at the bottom of a baking plate.

Chicken pie and hot filling

Chicken pie and hot filling

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3 Responses to Chicken pie made easy

  1. Susan says:

    I love baking individual pies this way. So much easier to prepare and eat. You can also freeze individual portions which is always good.

  2. Arnold Fornachou says:

    Mmmm…a four-cornered pie perfect for the non-four-legged-animal eater.

  3. Oooh that is indeed very simple. What a great way to have a yummy crunchy crust without having to deal with pie tins!

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