Homemade Chicken Pie Recipe: Made from scratch | Chef Tatung

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are often less expensive than breasts.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Sift together 2 and 1/2 cups of all-purpose flour, sugar, salt, and 1 teaspoon of baking powder.

Let the mixture rest in the chiller for at least an hour.

Blend in 1 cup of chilled butter until a sandy consistency is achieved, leaving some lumps of butter.

Add cold water in batches until the dough is lumpy, not smooth, not too wet or dry.

Shape the dough into a ball, press it down, wrap it in plastic wrap, and chill for an hour.

Heat a pan and add a bit of oil and butter.

Sauté garlic, onions, celery, and dried shiitake mushrooms until tender.

Add diced carrots and season with salt.

Add 1 tablespoon of oregano and mix well.

Add flour as a thickener and slowly drizzle in chicken stock while stirring until thickened.

Add all-purpose cream and mix until creamy.

Stir in shredded chicken and whole corn kernels, seasoning with 2 tablespoons of patis.

Turn off the heat and add cheese, mixing well before letting it cool down completely.

Dust the chilled dough with flour, quarter it, and roll each piece into a ball.

Roll out the dough, ensuring it remains cold but not frozen.

Prepare an egg wash with egg yolk, fresh milk, and a pinch of salt for sealing the pies.

Scoop the filling into the rolled-out dough, wet the edges with the egg wash, fold, and press to seal.

Poke holes in the tops of the pies to allow steam to escape and brush with egg wash.

Bake in a preheated oven for 15 to 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens