There are many versions to the pie, and this would be my version.
My version doesn't use green peas and corn because I don't quite like them in my pie. Instead I use button mushrooms and carrots.
What u need is a casserole dish or a pie dish. You can get the disposable aluminium ones too if you like.
Ingredients (makes 4-5 servings)
3/4 cup butter
1 big yellow onion (chopped)
1 carrot (diced)
6-7 medium sized button mushroom (thinly sliced)
3 chicken boneless breast or 6-7 strips of chicken fillet (roughly 200-300gms of Chicken) (Boiled and thinly cut or separated or orang Melayu kata, carik2 kan. Keep the broth for later use)
1 1/2 cups chicken broth (from the chicken you boiled earlier)
1 tsp Mixed Herb
1/2 tsp Nutmeg powder
2 table spoon all-purpose flour (Tepung Gandum can also be used)
2 cups milk (full cream or evaporated)
Puff Pastry Sheets (you can make your own or buy the instant ones available in most major supermarkets; i.e. Cold Storage, Village Grocer.)
1 egg (as an egg wash for the pie)
Method:
On medium heat, melt butter in a sauce pan. But being Malaysian, dalam kuali besar pun takpa. Haha~
Then saute the onions for 1-2 minutes add the mixed herb and saute for another 1 minute.
Add the mushroom and stir for another 1-2 minutes.
Add the flour using a sift (Ayak tepung masuk dalam bahan tumis tadi) stir continuously so that the flour doesn't curdle. Add the milk and the chicken broth and stir for another 1-2 minutes. Add the pieces of boiled chicken. Mix thoroughly for another 2 minutes or when mixture is thick (pekat) but not dry. If u see the mixture is too dry, add some more chicken broth. But if it is too thin and runny, cook it a bit longer until it becomes thick, Lastly add the carrots and nutmeg powder, mix thoroughly and turn off the heat.
If u're using Puff Pastry, Don't take it out of the freezer until 5-10 minutes before baking it. Because it'll be soft and difficult to manage.
Pour the chicken mixture into your casserole dish or pie dish and make sure it fills up right at the same level as the opening of the dish. Not less, not more.
Using your egg wash, with a brush, gently spread the egg wash around the sides of your casserole dish or pie dish, then cover the dish with your puff pastry. Trim the excess of the pie on the sides. You can use the excess to decorate your pie later on, Or u can bake them separately to nibble on later or, do like I do and dry it up and feed them to the birds. Hehehe. OKaaayyy... so then brush the egg wash lightly onto the puff pastry. Then use a fork to do the trimmings around the side of the pie dish. Also poke a few holes using the fork around the puff pastry. This ensures that the air below comes out and that the puff cooks properly.
Preheat the oven on 200 degrees for 10 minutes. Put in the pie and bake for 30 minutes or until the pie crust turns a nice golden colour.
Serve while hot.
If u want to make extra to be frozen and baked later, bake the pie for at least 15 minutes, cover it properly and freeze it.
P/S: Notice that I don't use pastry at the bottom of the pie. I prefer it this way as you use less carbs. (Healthier la kunun). But If u want it, you can make your own or use the same instant puff pastry and line the pastry below and around the casserole dish or pie dish.
Here's a picture of the instant puff pastry I use:
And here's a picture of a Chicken Pie (Note: This was taken from Google image. I forgot to take a picture of my pie the last time I baked it. Hehe. Thank You Google!)
Happy Cooking!!
