Chicken Pie

When Dome Restaurant was first introduced in KL, I used to visit this restaurant just to have their Gourmet Chicken Pie. This is like a chicken pot pie that has a rich and creamy gravy and topped with baked fluffy puff pastry.

One day, I decided to give this pie a try and found out that it is actually quite easy to make. The pie filing can be cooked in advance and left to cool slightly before covering with puff pastry. Then, all you need to do is to pop it in the oven just minutes before your guests arrive.

When your guests arrived, they will be greeted not only by the aroma from the oven but also an impressive looking chicken pie. This will make your guests think that you have slothed many hours in the kitchen just to prepare food for them *like real* .

So, for those who wants to impress their guests......here's the recipe.

375g frozen puff pastry - thawed
4 pieces of chicken drumstick - deboned and cubed

1 small bombay onion - chopped

2 large potatoes - cubed

2 medium size carrots - cubed

1 can of button mushroom - drained and cut into halves

1 can of cream of mushroom

approx. 1 cup of water

1 tsp mixed dried herbs

salt and pepper to taste

Heat some oil in a wok and saute the bombay onion.
Add in chicken and fry for 1 minute.

Stir in potatoes, carrots, mushroom and let it cook for 2 minutes.

Add mixed herbs and enough water to cover almost 3/4 of the chicken filing.

Bring to boil and simmer until chicken is cooked and potatoes and carrots are soft and tender.

Stir in cream of mushroom and add salt and pepper to taste.

Bring to boil again, then turn off the fire.
Transfer cooked chicken pie filling into a casserole pot and leave to cool.

Roll puff pastry to 1/2 cm thick.

Cover casserole with rolled puff pastry and seal with a mixture of corn starch mixed with water.

Poke a couple of holes on the puff pastry with a satay stick.

Bake at 180C for 20 to 25 mins.

Please note that the button mushroom used in this recipe can be replaced with any type of fresh mushroom of you choice.