Vikhroli Cucina

Chicken Pie

09 January 2017 , 0 comments / 2 likes
Need ideas for a finger-licking sumptuous brunch? Chef Rahul Bhukesh from Godrej Tyson Foods shares his recipe for a classic chicken pie. Loaded with flavoursome chicken fillings and enclosed within a buttery, flaky pastry crust, this winter classic is surely a showstopper
Image used for representation purposes only.


Dried mixed mushrooms 15gms
Table butter 50 gms
Refined flour 30 gms
Chicken stock 300 ml
Milk 50 ml
Chopped onions 80 gms
Sliced carrots 130 gms
Chopped celery sticks 15 gms
Fresh button mushrooms 100 gms
Cooked Godrej Real Good boneless cubed 400 gms
Yummiez frozen green peas 50 gms
Beaten egg for glazing
Salt and pepper to taste
Refined flour/ maida 250 gms
Table salt 2 gms
Chilled butter 120 gms
Refined oil/ table margarine 50 gms
Chilled water 100 ml    

Method for crust
Sift the flour and salt in a bowl. Chop the chilled butter and refined oil in the flour and rub them together using both hands. Sprinkle cold water and mix till the dough holds together. Form a disk out of the dough and refrigerate.

Method for the sauce
Melt 25 gms of butter in a pan and add in the flour and stir continuously. Add the chicken stock and bring it to a boil. Add milk and season it with salt and pepper.

Method for the filling
Preheat the oven at 190 degree Celsius.

Soak the dried mushroom in hot water till its soft. Drain the excess water and keep the soaked mushroom in a tray. Heat the remaining butter in a pan and add onions, carrots and cook until they soften. Add celery, mushrooms, green peas and soaked mushrooms and the cooked chicken. Season with salt and pepper.

Bringing it together
Add the sauce to the chicken mixture. Mix well and transfer it to a baking tray. Roll the dough to a 3mm thickness and place it over the mixture in the baking tray. Make a few holes on the pastry using a fork. Create a glaze using the beaten egg and bake till the crust is golden.