Sunday, 26 September 2010

Family Chicken Pie

I absolutely loved baking this Chicken Pie which we served at Cafe Dania. This pastry is a new recipe which is easier to handle compared to the Rough Puff Pastry that we used at the Cafe. I love large family pies in comparison to individual small pies as it allows me to cook the filling with the chicken bone-in which gives the gravy an exceptionally lovely flavour. Also, what makes this pie rather unique is the use of asparagus.


  • 2 cups flour,sift
  • 2 pinch of salt
  • 1 block/1 cup of butter
  • 2 eggs, slightly beaten
  • 2-3 tbsp cool water

1.Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
2.Make a well in the center & pour in the combined eggs & water.
3.Work the mixture together using a palette knife (any knife lah actually, as long as it is not sharp) until it forms a rough ball.
4.Put it in a clean, dry bowl & cover. Let it cool in the refrigerator for at lest 20 minutes before using.


  • 2 tbsp butter & 3 tbsp oil
  • 2 large onions, cut into 8 cubes each
  • 2 pieces chicken breast (but I use chicken pieces sometimes as I love the flavor of the filling gravy with the bones in),cubed
  • 2 carrots, cubed largely
  • 1/2 can button mushroom, halved
  • 2 cups of water
  • 10 stalks asparagus, cut into 1 inch lengths
  • 2 tsp salt
  • 2 tsp coarsely ground pepper
  • 1 tsp Italian Seasoning
  • 2 tbsp flour mixed with 1 cup milk

1. Sautee the onions with the heated butter & oil till it becomes transparent.
2.Add the cubed chicken pieces & cook till done.
3.Put in the mushroom & carrots.
4.Pour in the water. Cook till it boils.
5.Add in the seasonings & asparagus.
6.Pour the milk & flour mixture slowly as it will thicken quickly.
7.Let it simmer for 5 minutes. Let it cool before making the pie.

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authorMarina Mustafa. Author of ten cookbooks.

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