Chicken and Mushroom Pie

Overview

This time I tried making a savory pie. I used teacher Chen Mingli’s recipe. The filling was so fragrant during the making process that my husband ate a lot of the filling. I estimate that the given amount can make five 4-inch pies.

Tags

• baking
• butter
• chicken thigh
• egg liquid
• flour
• fresh mushrooms
• low gluten flour
• onions
• sugar
• fine sugar
• ice water
• milk
• pepper
• salt

Ingredients

Steps

1. 1 (Making chicken stuffing) Cut the chicken into cubes, add salt, sugar and pepper and marinate for 30 minutes. Leave some large onions (onion slices), dice the remaining onions and mushrooms, and set aside. First put the diced onions in an oil-free pan and stir-fry until fragrant, then add the marinated diced chicken and stir-fry until the chicken turns white. Finally, add the diced mushrooms and stir-fry until cooked, set aside.

   

2. 2 (Making white sauce) Heat the butter in ingredient B in a pan, add onion slices and sauté over low heat until the aroma overflows. Remove the onion slices, add the flour in the white sauce ingredient and mix well until no powder forms. Continue to add milk and cook until thick, add the chicken filling from step 1 and set aside.

   

3. 3 Mix the salt, sugar, and ice water in the pie crust ingredients together until the salt and sugar are completely dissolved. Cut the butter in the pie crust material into cubes and soften it at room temperature. Add the low-gluten flour in the pie crust material and mix it into powder. Then add the ice salt and sugar water just now and mix evenly into a dough and flatten it. Place it in a plastic bag and refrigerate it for more than 1 hour.

   

4. 4 Take out the pie crust dough in step 3, divide it into five even parts, use a rolling pin to press it into a thin pancake shape, put it in the mold and remove the excess dough from the edge, poke holes with a fork, and let it rest for 15 to 30 minutes.

   

5. 5 Put the white sauce chicken filling into the prepared pie crust, and brush the surface with egg wash.

   

6. 6 Preheat the oven to 180°C and bake at 210°C for 25 minutes until the pie crust is golden brown, then take it out of the oven.

   

7. 7 When I was making the stuffing, it was so fragrant that my husband ate it several times without noticing. I used a 4-inch mold. I had afternoon tea with friends and had one pie per person. It was just right. If you find it too troublesome, you can also make a 6-inch pie. The amount I gave should be enough.