Name: Chicken Pie
Yield: Makes 6 to 8 Servings
Ingredients: 4 to 6 tablespoons ice cold water; 1 kg or 21/2 pounds chicken, cut up into parts; or chicken thighs; 3 tablespoons butter; ½ carrot, peeled and chopped into 2.5 cm or 1 inch chunks; 1 teaspoon salt; ½ teaspoon white pepper powder; 1 piece star anise; 1 stick cinnamon; 1 big onion, cut into 8 cubes; 2 cups chicken stock; Slurry from 3 tablespoons cornflour and 1 tablespoon water; 1 egg beaten with a pinch of salt, for eggwash; 115 g or 4 ounces green peas; 115 g or 4 ounces button mushrooms; ½ cup milk; 3 hard boiled eggs, optional; 230 g or 8 ounces butter, cut into cubes; ¼ teaspoon baking powder; 310 g or 11 ounces flour; ½ teaspoon salt

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

We ate our chicken pie on Friday nights, with gobs of Maggi tomato ketchup and Lingham’s chilli sauce. It was always a hearty meal and very much a part of our family ritual. My dad would finish off the gravy with French loaf bread (baguette). Again, like paper-wrapped chicken, it was always a surprise to see what chicken part we would dig out of the pie. Sometimes, my mother also made chicken pie for after-school lunch.

Like an old-fashioned mother, she made her pie crust from scrat