Mini Chicken Pie

About Mini Chicken Pie

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

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps