I’m a working mom. Yes, I do have a helper but that doesn’t mean the helper does everything so I do my bit too. So often, I find myself in the kitchen trying something new for the family to try.
Growing up, my mother used to make for us chicken pies. From scratch, mind you. She’ll make the pastry herself and the filling and voila! As little kids, all we had to do was pop one in the mouth. Ok, several mouthfuls. They were delicious and something my brother and I always looked forward to.
But, like I said, I’m working a full time job. But I do want to make pies. So I found an easy way and that’s to use ready rolled shortcrust pastries. Just cut them into rounds, place on a muffin tray, add the filling, brush the tops with and egg wash and then done! In the oven they go.
I like this brand because it’s vegan. And the slight saltiness is perfect! Spray muffin tray with olive oil spray can, add the pastry, filling and top it with a small disc of the pastry.My filling is super easy. 500g of chicken breasts, cubed and seasoned with Korean seasoning of salt and pepper (I love to use theirs but regular salt and pepper will do), cubed potatoes and peas. I seasoned the mixture after frying garlic in olive oil and adding the chicken and potatoes with a teaspoon of curry powder and three teaspoons of sweet smoked paprika. Then add the peas and finally 200g of cooking cream. Then because I had a whole bunch of frozen basil, I chopped them up and put inside the mixture. Cook till reduced. The cooked ready to be filled creamy chicken potato and peas filling.Prick the tops with a fork and the. Brush with egg wash. Bake in oven at 190 degree Celsius till brown. Yummy chicken pies!! They’re rustic looking! Beautiful to look at and delicious eaten hot!
If a busy working mom can do this in less than an hour, so can you! 😆
Loves eating...too much.
Pottering about in my kitchen is a joy.
Loves culture and different cuisines; loves buying food books and trying them out.
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The Occasional Cook 