Mini Chicken Pie

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Mini Chicken Pie

About Mini Chicken Pie

Table of Contents

Chicken cooked with mushrooms, green peas and capsicum and stuffed into a fish shaped pie

  • Refined flour 1 cup
  • Butter 2 tbsps
  • Salt to taste
  • Filling
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  • Take refined flour in a mixing bowl, add butter and salt and mix with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps cold water and lightly knead into a dough. Set aside to rest.
  • To make the filling, heat butter in a non-stick pan, add onion and saute till it turns translucent. Add celery and mushrooms and saute for 2 minutes.
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Ingredients

  • Refined flour 1 cup
  • Butter 2 tbsps
  • Salt to taste
  • Filling
  • Boneless chicken, boiled and shredded 1 cup
  • Butter 1 tbsp
  • Medium onion, chopped 1
  • Celery, chopped 1 cup
  • Mushrooms, finely chopped 2 tbsps
  • Green peas, blanched ½ cup
  • Medium green capsicum, chopped 1
  • Chicken stock 2 cups
  • Salt to taste
  • Black pepepr powder ½ tsp
  • Fresh cream 2 tbsps

How to Make Mini Chicken Pie (Stepwise Photos)

Method

  1. Take refined flour in a mixing bowl, add butter and salt and mix with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps cold water and lightly knead into a dough. Set aside to rest.
  2. To make the filling, heat butter in a non-stick pan, add onion and saute till it turns translucent. Add celery and mushrooms and saute for 2 minutes.
  3. Add chicken, green peas, capsicum, chicken stock, salt, black pepper powder and cream, mix well and cook for 10-15 minutes. Set aside to cool.
  4. Preheat oven to 180º C.
  5. To make the pie crust, divide the dough into 2 equal portions and then roll them into sheets big enough to fit a fish shaped pie mould.
  6. Line the mould with one sheet, fill in the chicken mixture and cover it with the 2nd sheet. Trim the extra dough from the sides.
  7. Place the mould in a baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
  8. Take the mould out and let it cool for 10 minutes. Demould, keep it on a serving plate and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Key Details:

Prep:45 minutes

Cook time: 55 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Fusion

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