Monday, March 8, 2010

Chicken Pie with Caramelized Onion Crust

There are many versions of chicken pie and almost every cook in this world would tell you that they have their own version of this very simple yet comforting food.

I made these!!!

My family loves chicken pie and one of the best chicken pie that I have ever made is the one that uses caramelized onion/shallots in its crust. I saw this recipe in Elin's blog (another great cook)
in December last year. Had it earmarked but only managed to try it out last weekend. I must agree with Elin this one is definitely a winner. The sweet aroma of the caramelized onion is a notch up from the normal classic chicken pie.

Here is the recipe:

Chicken Pie with Caramelized Onion Crust (adpted from Elin's)


Chicken & Mushroom Filling :

1 large chicken breast - diced
1/2 tsp corn flour
1/2 tsp oyster sauce

12 pcs fresh swiss brown mushroom -sliced thick
6 baby corn - diced
1 large carrot - diced
2 large onion - diced
2 sprig italian parley - chopped
2 pips garlic - chopped

1 tin of Campbell cream of mushroom soup mixed with 1/2 cup water
1 tsp black pepper - crushed finely
2 tbsp olive oil

4 hard boiled eggs - quartered

Method :
  • Marinate the chicken with oyster sauce and corn flour for 10 mins.
  • Mix well the Campbell soup and 1/2 cup water and leave aside.
  • In a frying pan, heat up some olive oil.
  • Add garlic and onion.
  • Saute for 2 mins under low heat till aromatic and soft.
  • Add in chicken and the rest of the diced veggies. Stir fry till soft.
  • Pour in the Campbell soup and stir till well incorporated with the veggies and the mixture is a thick consistency.
  • Add in parsley and turn off the heat.
  • Let the fillings cool down to room temperature then chill in the fridge for at least 30 mins before using.
  • This filling can be prepared a day in advance.



2 shallots - thinly sliced
3 cups plain flour
1.5 tbsp sugar
2/3 cup iced water
180 gm butter

  • Slice shallots as thinly as possible and toss with a large pinch of salt. Salt helps to break down the cell wall and speed up the carameliazatio.
  • Add 2 tsp olive oil to a pan over medium heat and fry the onions till very soft and light beige all the way through.
  • Allow them to cool to room temperature then put them into the freezer.
  • Preheat the oven to 450 degree F.
  • In a bowl, mix the flour and sugar together.
  • Cut the frozen butter into small cubes.
  • Rub the butter lightly into the flour mixture until it resembles bread crumbs.
  • Add in 1/4 cup ice water and mix the mixture into a dough. Do not over work the dough.
  • Divide the dough into 2 portion, for them into balls and wrap with cling wrap.
  • Refrigerate for at least 1 hour.
  • Lightly flour the work surface and roll out a ball of dough to 1/8" thick.
  • Fold the top edge to the center then fold the bottom edge to the center.
  • Fold the rounded bits to the left and right over to make an envelope shaped rectang;e.
  • Flip the dough and roll this out trying to keep the rectangle shape of about 12 " x 8".
  • Cut this into six 4" squares.
  • Return them to the fridge and repeat the same with the other ball of dough.
  • When you have 12 square pieces, gently press each piece into a muffin tin and fill with the filling.
  • Fold the 4 edges of the dough together to close off the top of each pie.
  • Brush the tops with egg yolk and cream wash then put them in the oven.
  • Bake for 15 - 20 mins or till the filling is bubbly and the crust is golden brown.
  • Remove from oven and allow to cool.
  • Serve warm with salad.

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