May 4, 2007
Chicken Pie - Great Tasting, Lip Smacking Chicken Pie
Just out of the oven…
You can tell the difference between a seasoned baker versus a novice baker when you see the following signs:
The seasoned baker publishes a Chicken Pie Recipe; the novice baker follows the recipe.
The seasoned baker has a fancy “tree mould” print; the novice baker has hers plain.
The seasoned baker makes conventional round Chicken Pies; the novice baker tried to be funny in her first attempt.
Following the steps given by the seasoned baker was not in vain because the novice baker produced some really great tasting, lip smacking Chicken Pies (*pat on her back*). She made the dough from scratch too (*another pat on the back*) and that was no small feat cos it required crumbling the butter-flour mixture with a broken wrist. Ok I am kidding. The sprained wrist was forced to heal quickly becos the tummy needed food. Makes sense? Oh never mind.
Anyways… back to the novice baker’s Chicken Pie revelation. She had wondered why there was plain yoghurt as an ingredient in the seasoned baker’s recipe instead of just plain water (the novice baker had to buy a whole tub of it as Safeway did not have plain yoghurt in single servings). After tasting the great tasting, lip smacking (oh was this mentioned before?) Chicken Pies, the conclusion was the yoghurt enhanced the taste of the pastry.
The novice baker used salted butter this time round was happy with the tasty buttery pastry.
These Chicken Pies were simply awesome! The almost caramelized onions, the soft potatoes, the tender chicken breast pieces, the button mushrooms which absorbed the flavor of the chicken, the almost flaky pastry… one word to summarize: AWESOME!
Best eaten with mushroom soup and your favorite chilli sauce.
Do you want a bite now?
Bite This!
More recipes:
Chicken Recipe (4) - Three Ingredient Soy Sauce Chicken
Chicken Recipe (3) - Braised Oyster Sauce Chicken
Chicken Recipe (2) - Curry Chicken
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May 5th, 2007 at 5:44 am
Oh wow, they look so CUTE! They are so cute my kids would love them in their lunchbox!
May 5th, 2007 at 7:50 am
Bwahahaha…. I assume you meant the chicken pie with the “tree mould” prints from the seasoned baker are cute. Mine were plain Janes.
May 5th, 2007 at 9:04 am
They are dainty!I prefer mine with more filling :)
I can eat 2 for breakfast, 4 for lunch and 6 for dinner!
May 5th, 2007 at 4:53 pm
More filling then it’s analogous to Old Chang Kee curry puffs… a lot of “liow” as compared to the slimmer Indian Kari Pok.
These Chicken Pies are actually quite big you know (diameter:4″)I could only eat one and a half for dinner. I know they taste good, but also no need to stuff yourself silly :D
May 5th, 2007 at 7:08 pm
Yo, mind sharing your great tasting,lips smacking recipe for another novice baker?
May 5th, 2007 at 7:15 pm
Hi Rachel, Thanks for visiting! I have the URL in the Chicken Pie Recipe text above and here again just for you :) You will like this recipe :) I promise.
May 6th, 2007 at 8:01 am
Hey Yich,
Our cooking may not be in sync but our tastebuds are. I love pies. BTW, yogurt added to baked goods lightens it up so that’s why your crust was flaky. I add it to my banana bread too and it’s light and fluffy. It’s also good for marinades like butter chicken. I’ve got both recipes on my blog if you want to use up that tub. ;)
May 6th, 2007 at 8:12 am
Ahhhh… you are such a life saver / educator! I was just browsing through recipes to bake a banana cake and I want to make one that is light and fluffy as opposed to rich and moist. Have checked out your banana bread recipe. I don’t have brown sugar… maybe I can use yoghurt in some other banana cake recipes that asked for whipped cream. I need to go through trial and errors for this one.
May 6th, 2007 at 3:25 pm
Yich,
You know you don’t have to adhere to the recipe. Use white sugar. :P I just happen to like brown sugar more, also b/c I think it’s less sweet than white sugar.
For some reason, my recipe tastes better after it’s cooled down and not fresh out of the oven. Dunno why. Just is.
May 6th, 2007 at 7:54 pm
I’m glad my wife doesn’t cook as much as you do. Otherwise, I would be really fat.
May 6th, 2007 at 10:09 pm
Hi Chopsticks,
Sorry… I can’t bake a cake to save my life, so I have no clue if I can substitute this for that in baking. Thanks for clarifying.
Hi DF,
No worries. J is still slim. We intersperse healthy meals with sinful ones. Eating in moderation is the key!
May 7th, 2007 at 3:16 am
hey that looks really nice. Did you see the ‘giant’ chicken pie I posted a while ago on my food blog? did you use puff pastry as well?
May 7th, 2007 at 8:23 am
Yeah I saw that. The gravy was overflowing! I made the pastry from scratch for this second pie attempt. For my first attempt at pie making, I used Betty Crocker Pie Crust Mix. For that one, the pie crust was OK but the fillings I made (for the first attempt) was too dry and not salty enough. So I am happy with this second attempt.
May 7th, 2007 at 8:57 pm
Yes! I want a bite! Don’t just tempt me but DHL it over, will ya? ;)
May 18th, 2007 at 11:14 pm
[…] Anyways, since I am out of her weight loss program (since working out in the gym or having a bout of stomach flu was definitely more effective), I made Banana Muffins. I had googled and looked at quite a number of different Banana Muffin recipes before deciding to try Wandering Chopsticks Banana Bread Recipe. Well, she used a loaf pan that’s why hers is called “Banana Bread” whereas I used a muffin tin, so I call them “Banana Muffins”. She also used yogurt, which I was kinda surprised (”oh, you can use yogurt in baking??”) but was pleased since I had yogurt leftover from making my chicken pies. […]