My favorite mini chicken pies were the ones sold at a neighborhood bakery in Serangoon Gardens in Singapore. The bakery is no longer around and the owners opened a small stall in the food center in Serangoon Gardens. Their mini chicken pies were only 60 cents each back in the 80’s. One mini chicken pie was already a meal by itself for me when I was a kid. To bring back the fond childhood memories, I made my own mini chicken pie using a muffin non-stick baking pan.
4 cups multipurpose flour
2 cups of butter (½ salted, ½ unsalted)
4 tablespoons of shortening
1 egg and 2 tablespoons of water for the egg wash
Cut butter into small pieces and rubbed into the flour to form coarse crumbs. Add shortening next and rubbed in like the butter to form coarse crumbs.
I used both unsalted and salted butter but did not add salt to the dough. Next I added very little cold water at a time until I could press everything together into dough. I did not refrigerate the dough because it will be too hard to roll it out.
You need a big round cookie cutter to cut the dough into circular pieces and roll them out thin for shaping into the muffin cups. The cut and rolled out dough needs to be bigger than the muffin cups so that there is excess that can be folded over the top. You need another circular piece to seal the top of the pie. Press the edges of each pie after covering them with dough with a fork to seal them and prick holes on them. Brush the pies with egg wash. Bake in oven (non-convectional) for 400 degrees for 40 minutes.
4 large russet potatoes, peeled and cut into chunks
1 handful of carrots and peas
2 sticks of celery
2 tablespoons of oil
White ground pepper
1 chicken breast cut into small pieces
1 can of Campbell crème of chicken soup
3 cups of broth from boiling the potatoes, carrots peas and celery
Grease from frying the chicken breast
Boil the potatoes. Remove them from water when they can be poked through by a fork. Then use the same water to bring the frozen carrots and peas and chopped celery to a boil. Remove them from water with a scoop with holes or drain with a colander.
Cut chicken breast into small cubes. Brown them in the frying pan with a little oil and garlic salt, garlic powder, onion salt and onion powder.
Then cook one can of Campbell crème of chicken soup with 3 cups of the broth from boiling the potatoes, peas and carrots and the grease left over from frying the chicken breast. Stir well. Thicken the gravy with flour and/or corn starch, adding and stirring gradually.
Add this gravy to the chicken breast, potatoes, carrots, peas and celery. Season with white ground pepper and black pepper or add them to chicken when frying it. Let the filling cool down before filling the pies.
Copyright 2012 From the Kitchen of Eloise