Tuesday, November 29, 2011

Creamy Chicken and Egg Pie

I realised, it was 10 years ago since I made this pie. I can still remember, hubby and I were housemates then. We weren't even dating. There were a few of us in this big shared house and we took turns to cook.

Yes, we survived. From chicken wing dings (some frozen chicken crumbed chicken wings), massive amounts of instant noodles, odd concoctions of soups and stir fries, oven baked fish and chips.. yes..those were the days.

Did I mentioned that it was in that kitchen that I produced my rock hard rock cakes.

It was also around that period of time, that I made this pie. I recall that hubby's (who wasn't even my boyfriend then!) brother came over to visit. I thought that a pie could be just something different and a nice change for all. Maybe I was trying to impress them subconsciously. But it was better than all the odd concoctions and pre packaged stir fry sauces. It turned out ok and it was all gone.

I thought I would shelve that recipe.....

and there it was, 10 years later All shelved up. but just as good. The surprise is when you cut the pie and take a bite of the creamy chicken and that egg. It hits you.

Creamy Chicken and Egg Pie
1 shortcrust pastry
1 puff pastry

500 grams of chicken thighs, trimmed and diced
1 capsicum diced
1 onion diced
1 tablespoon of garlic
200 grams of lean bacon diced
2 eggs hard boiled and quartered
1 cup of soy milk/milk
2 tablespoon of butter
1 tablespoon of flour
1 tablespoon of djon mustard
1/2 cup of shredded cheddar cheese
1 cup of sherry

Blind Baked shortcuts pastry in 180 C oven for 20 minutes. If you can, line a piece of baking paper and put some rice/dried beans on it when blind baking.

Mean while, brown chicken. Once done, set aside. Heat butter and melt. Whisk in flour till it is slightly golden. Then pour in milk, whisking it till it becomes thick. Add in mustard and cheese. Simmer for 5 minutes, adding some water if needed to water it down. Then toss in all veges and finally chicken.

Spoon mixture to short crust pastry (removing the baking paper and beans).Scatter egg randomly on pie. Top with puff pastry, poking a few holes at the top. Brush with egg. Bake for 30 minutes. Serve with side salad



ann low said...

Mmmm... your creamy chicken pie looks so good. I can eat this anytime of the day :)

Joyce @ Chunky Cooky said...

I love the combi of creamy chicken and egg. And it looks real delicious on the pie crust !

Nami | Just One Cookbook said...

What a cute post today. I always enjoy to hear something about the blogger. You two were meant to be together. I'd love to try this yummy pie!

tigerfish said...

look at that creamy goodness oozing out from the pie! I love it.

thanks for sharing your stories too :)

Little Corner of Mine said...

Looks so creamy and delicious! Oh yeah, the first and last cake that my mom made was rock hard so I know it does exist. :D

daphne said...

Thanks ann!

Welcome Joyce!

Nami ;) That's really encouraging to me Nami!

Tigerfish- thank you for reading them. ;)

Ching- hehehe, yes!! It was quite an experience.

Unknown said...

ohhhh nostalgia!
I love the addition of eggs in the pie.. :)

Joanne said...

This pie filling is new to me! But sounds delicious!

Kitchen Belleicious said...

The creaminess and the spices sound perfect together! That picture is worth a thousand words- it is just beautiful and mouth watering

lena said...

oh, love the creaminess of the pie here!i'm sure you scored a lots of points from your husband when you made it for them then!

daphne said...

Rita- yes!! I love it too.

Joanne- it is!

Jessica- ;)

Lena- hahaha, i think he is just relief that he does not need to eat anymore rock hard cakes

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