Quick Shortcrust Rough Puff Creamy Chicken Pie

Shortcrust Rough Puff Creamy Chicken Pie, Image by Author

My husband is requesting chicken pie for some time. Whenever I bake a cookie or cake, he would tell me, this is nice, but how about a chicken pie?

Sure, the Chicken pie is good, especially store-bought ones in Singapore known as Polar’s Chicken pie. They have these nice laminated layers melts in the mouth.

But I didn’t have the courage to do that at home yet. I have been studying and studying and found these 2 types of puffs.

• Shortcrust style puff pastry
• Classic puff pastry, laminated layers

Shortcrust rough puff is thick. It can be easily made using a food processor fitted with a metal blade, same as chicken pot pie, whereas laminated need longer effort and time, carefully laminates the butter without melting to create the flaky layers.

The dough is rolled out to a rectangular shape and given a three-or four-fold.

Shortcrust Rough Puff Ingredients

Yield: 5 Puffs

1 cup (4.5 ounces) all-purpose flour

140g (5 ounces)cold unsalted butter

1/4 cup cold tap water

1/2 teaspoon salt

Shortcrust Rough Puff Preparation

1. Cut 85g (3 ounces) butter into 1/4-inch dice, refrigerate it while preparing the other ingredients.
2. In a cup, dissolve cold water and add salt, and set aside.
3. Coarsely dice the remaining 56g (2 ounces) butter.
4. In a food processor fitted with a metal-blade adds flour and coarsely diced butter, pulse until butter is absorbed — about ten to twelve 1-second pulses.
5. Add the remaining butter and pulse once or twice to distribute.
6. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
7. Refrigerate the dough for 10–20 minutes to get the butter cold again.
8. Generously, flour your work surface and your rolling pin—shape dough into a rough rectangle.
9. Press dough with a rolling pin to flatten; if needed, flour your rolling pin every now and then to make a 1 cm thick rectangle of dough. Fold dough in thirds in width, turn the dough 90° and make a 1 cm thick rectangle of dough. Fold dough in thirds in width again and cover with plastic wrap and chill the dough for about 30 minutes.
10. Repeat step 9 another 2 more times. Dust the dough with flour as needed, but brush off the excess when folding and chill the dough for about 30 minutes.
11. After the final roll, wrap and chill for 1–2 hours before using.

While the dough is chilling out, it’s time to make the filling ingredients. The filling should cool down before using it.

Filling Ingredients

2 Medium size potato diced

1/2 Carrot diced

1 small boneless chicken breast diced in fine pieces

1 medium size onion diced

1 teaspoon ginger-garlic paste

1/4 teaspoon pepper powder ( you may add ceyene , paparika of your choice)

1 teaspoon cornflour

1 tablespoon oil

salt to taste

Filling Preparation

1. In a pan, cook diced potato, carrot, and chicken with just enough water. Pieces should be completely soaked; add salt and more water if needed. Please note that we don’t need excess water here. Let it cover and cook.
2. In a pan, heat oil. Add onion and ginger-garlic paste. Saute and cook for 2–3 minutes. Add pepper powder and mix well.
3. Now add cooked chicken, potato, and carrot into the pan with its broth. Let it cook for 2–3 minutes. Adjust salt if necessary.
4. Lastly, add corn powder or cornstarch and mix it well to make a pasty. I didn’t mash it since the cooked pieces are very soft.

Pastry Ingredients

1 egg wash ( egg beaten with little water)

Pastry Preparation

1. Preheat oven to 375°F/200°C. Line baking sheets with parchment paper.
2. Lightly flour your work surface and rolling pin; roll out the chilled dough in a 1 cm thick rectangle. Using a round cookie cutter ( I used around 10cm in size) to cut the round doughs.
3. Brush one side with egg wash and place cooled 1 heaped spoon of filling in the dough’s center. Gently spread a little.
4. Place the second pastry circle on top and press down along the edge with your fingers to seal. Next, crimp the edge using a fork. Repeat step 3 to make more pastries.
5. Brush the top liberally with egg wash, and using the fork, make few holes on the top to allow air to escape.
6. Bake in preheated oven for about 20 minutes or till the top is golden brown and puffed up.
7. Enjoy warm Shortcrust Rough Puff Creamy Chicken Pie with a cup of coffee.

Notes

• Refrigerate the leftover pieces in an airtight container.
• Steam the puffs or heat them in an oven before consuming it.

Originally published in Medium

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