I have never made a chicken pie before. Yesterday, out of the blue, I thought of giving it a try as I thought I had most of the needed ingredients on hand.
For the flaky pastry, I used the ready-to-bake puff pastry sheets as mentioned before in my Portuguese Egg Tart post. Flaky result guaranteed. As for the filling, below is the recipe:
Recipe adapted from Kuali.com.
p/s: if you have rosemary and thyme, that will taste even better. Sadly, I don't have this. Many other great chicken pie recipe will call for these two herbs.
Chicken pie. Before baking.
Chicken Pie. Ready to be served.
Carefully lay a layer of puff pastry on a pie baking plate. Scoop out the precooked chicken filling over the puff pastry. Instead of covering the dish entirely using the pie crust, I arranged mine into lattice work over the chicken dish. Later on bake at 375 F for around 40 minutes, or until the pie crust is golden brown in colour. My pie tasted alright. Maybe I am not a big fan of chicken pie, so I didn't go uuuuhhhh and aaarrrhhhh even if it was my own work. I had pineapple tomato and corn salad as well as canned mushroom soup to go with it.
Chicken pie with salad and soup.
I had some extra crust leftover from the pie, so I had a little fun by cutting the crust using my gingerbread cookie cutter. I wanted to dress them up, but I did not have a chance to execute my plan at all as Tomato was way to fast to grab them and munched with the soup. Oh well, better luck next time.
Just an ordinary meal, in an ordinary day.
The leftover pie tasted better when I consumed it the next day. Maybe leftover does taste better than the fresh one. Haha.