THE VERY BEST CHICKEN PIE RECIPE

By Kikifoodies · 150 min

Ingredients

Instructions

1. Mix the flour and salt in a bowl. Rub in the cold butter cubes until the mixture is crumbly, like wet sand.
2. Make a well in the center and add cold water a little at a time until the dough just comes together. Press gently into a ball without over-kneading.
3. Wrap the dough and chill in the fridge for 20 minutes.
4. Add the chicken breast, chopped onion, bouillon, garlic powder, salt and water to a pot. Boil for 10-15 minutes until the chicken is cooked through.
5. Remove the chicken and keep the broth. Shred the chicken by hand, with forks, or in a food processor.
6. Dice the potatoes and carrots, keeping the potatoes in water so they don't discolor.
7. Heat the oil in a pan and sauté the onion, garlic and ginger for 1-2 minutes until fragrant.
8. Add the shredded chicken, diced carrot and potato. Season with salt, bouillon, smoked paprika and cayenne pepper.
9. Pour in the saved broth, the chicken stock and the extra water. Cover and cook for about 10 minutes, until the vegetables soften.
10. Stir in the cornflour slurry and mix immediately, cooking until the filling thickens. Remove from the heat and let cool completely.
11. Roll out the chilled dough on a floured surface, letting it rest a few minutes if very firm. Cut into circles or shapes.
12. Place a spoonful of filling in the center of each piece without overfilling. Brush the edges with beaten egg, cover with a second piece and seal with a fork.
13. Arrange the pies on a lined baking tray. Brush the tops with egg wash, then poke a few small holes with a fork to let steam escape.
14. Bake on the middle rack at 365°F (185°C) for 30-40 minutes, until golden brown.
15. Cool slightly before serving.

Summarized from Kikifoodies's video. Watch it for the details.

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