February 5, 2007
Chicken Pie Looking Pretty
I did say I am not a baker, but did I tell you I am an artist wannabe? Just look at how pretty this pie is.
I used the same Betty Crocker Pie Crust Mix that I had used for the Portuguese Egg Tarts (because I liked the flaky texture and not too buttery taste of this pie crust mix) and made this pie crust in the same way as the tarts. I did read about Pillsbury Pie Shells being used in some Chicken Pie Recipes, but those require a 9 inch diameter pie pan and I didn’t have that.
I did have this 5.5 inches by 5.5 inches square glass baking dish which I had used for my tuna casserole (recipe not yet posted, and would not be for some time cos I don’t know if canned tuna is safe to eat during pregnancy, so I thought I’d avoid it totally).
Anyway… back to Miss Pretty Chicken Pie. Unfortunately Miss Pretty Chicken Pie is like a bimbo, whose emphasis is only on external looks. That’s because her creator (that’s me) decided to throw a few ingredients together (whatever’s available in the fridge or pantry) without wanting to go through the hassle of buying any additional herbs or spices or flavoring.
I seasoned the chicken with salt, pepper and cajun spice and did a simple pan-fry. Then I cooked some frozen peas and carrots in one tablespoon of butter and then mixed that with the cooked chicken, and added some cornstarch solution in an attempt to get a sticky mixture. When the mixture has cooled, I transfered it to the pie crust, did some braiding on top and coated the top with eggwash (so that the top would brown in the oven).
I suspect I did not add enough salt and had used unsalted butter. My chicken pie tasted only so-so… please do not follow what I did above. LOL!
The other thing I learnt is that the pie crust on the top needs to be a bit bigger than the pie dish cos the crust will shrink when baked. (Ref picture above)
I heard of some people using Cream of Mushroom Soup or Cream of Chicken Soup mixed with cooked chicken to create the pie filling. Will that really work?
I like the Chicken Pies from POLAR Puffs and Cake. One day, I will make Chicken Pies as tasty as theirs. One day.
Bite This!
More recipes:
Chicken Pie - Great Tasting, Lip Smacking Chicken Pie
Spaghetti With Tomato Paste Chicken
Chicken Recipe (4) - Three Ingredient Soy Sauce Chicken
Indian Mee Goreng In Penang Village
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February 6th, 2007 at 12:13 am
WOW!! I’m so impressed! Miss Pretty Chicken Pie is gorgeous! I want one right now. :):)
February 6th, 2007 at 3:28 am
Lovely my mouth is watering but i wouldnt want to spoil it as it looks amazing. I usually dont try making things look to pretty as noone i cook for takes any notice and dives right in.
February 6th, 2007 at 3:57 am
Cream of chicken soup is an easy short-cut to making creamy white sauce chicken for pies or stews. Otherwise, you can try making your own bechamel sauce for the chicken. Speaking about Polar, ahhhhh….
February 6th, 2007 at 7:14 am
That does look pretty. Our baked stuff never turn out pretty like that.
February 6th, 2007 at 8:53 am
I use cream of mushroom soup in mine. Or you can add some milk and some flour to stir with the chicken. It’ll thicken up to make the same “gravy” when you cook. I like pillsbury crust myself.
February 6th, 2007 at 9:09 am
I also used unsalted butter and salt, with pepper. It was tasty. Maybe we have different “salty” threshold :O
Cream of mushroom/chicken with make it creamier (like the real thing)..or maybe you can add some chicken broth and cornflour? Pretty pie :)
February 6th, 2007 at 12:00 pm
Sher - Too late! It’s gone :p
James - Sometimes it’s the taste that matters more and the fact that the people you cook for dive straight in could mean (1) they are really hungry or (2) your food is always so delicious and they have faith in you :)
Tommy - I’ll look up on what bechamel sauce is. It sounds creamy and delicious.
DF - It’s ok, as long as the kids had fun baking.
Chopsticks - I’ll do that the next time. I had initially thought using cream of mushroom will make the pie more like a chicken pot pie (more gravy than the kind I was making). Do you just bring the cream of mushroom to a boil with the chicken inside?
Tigerfish - How did you cook your chicken for your chicken pie?
February 6th, 2007 at 10:09 pm
Aiyo, so very pretty like that I will not want to eat it…can frame them up and hang on the wall…great job…an artist in the making.
The Betty Crocker Pie Crust Mix is a gem…I was completely blown away by its texture, glad you liked it too.
February 7th, 2007 at 12:21 am
it looks pretty! :)
February 7th, 2007 at 1:23 am
Very true Yich but i usually find myself at least trying new foods that look good and people have took time over as opposed to rushed and slopped on a plate like school dinners.
February 7th, 2007 at 10:41 pm
very nice, yi :)) I like using Pilsbury roll and unroll crust for this, more flaky and I also use cream of mushrooms -low sodium one hehe & add more mushrooms and & cubed potatoes, yummy ! :) Ohh, I did read somewhere preggie women shouldn’t eat tuna, which contains a high level of mercury. Congratulations in order :)
February 7th, 2007 at 10:55 pm
RM - The Betty Crocker Pie Crust Mix box instructions said just to add water, but your suggestion of adding some butter brought it up a notch!
BC - Thank you thank you *simcooks gives a little curtsy with her invisible apron*
James - Looks like you are one of those who eat with your eyes first. Cooks will appreciate you!
MW - I didn’t know how much water to use so I didn’t dare to use cream of mushrooms or cream of chicken cos I was afraid if it’s too watery, my bottom layer of pie crust will turn soggy. Perhaps I will make chicken pot pies with the Pilsbury Pie Shells the next time. Oh, and thanks for the tuna tip and thanks for the well wishes :)
February 8th, 2007 at 12:28 am
ohhh, you bake the bottom crust for 10 minutes, remove, let cool for a bit, then fill the stuffings (preferably room temperature/cooled down), put the top crust, and continue baking until done. That’s how I get both top and bottom flaky, hope that helps :)
February 8th, 2007 at 8:23 am
Ahhh… a little trick here and there. Thanks Chef Shirley!
April 4th, 2007 at 1:12 pm
Regarding the pot pie — I’ve used cream of mushroom soup as well. It does work fine. However, you can try using gravy! We traditionally make turkey pot pies out of leftover T-day food — turkey, stuffing, gravy and sometimes mashed potato — mixed in with frozen veggies. YUM is all I can say.
April 4th, 2007 at 1:39 pm
Hi Grace, Thanks for visiting and for giving me some tips too! Appreciate that!
May 4th, 2007 at 11:50 pm
[…] The seasoned baker makes conventional round Chicken Pies; the novice baker tried to be funny in her first attempt. […]
October 14th, 2007 at 9:30 am
I was born a Britt. We have meat pies & well sort of pie everything in our quick meal list. So if there is a short cut to a pie I have tried it. Yours is beautiful, might I add. I did something sort of along that line with the ready made pie crust for time sake. Cut fall leaves from it with my cutters & layered them over top. Wish I had gotten a pic before the boys got at it. Used the cream of chicken with mushrooms. Cook up my cream soup spices & filling seperate. It is smashing & simple. I think a beef pie will be on tonights menue. Thank you for the inspiration!