Hoenderpastei ~ Chicken Pie
This homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
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Equipment
- 1 Mixing Bowl
- 1 12 Inch Skillet
- 2 Baking Sheet
Ingredients
For the Filling
- 1 chicken breast cubed
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tbsp garlic powder
- ½ tsp ground ginger
- 1 cup yellow onion chopped
- 1 cup carrot chopped
- 1 cup peas
- 1 cup white mushrooms chopped
- 2 egg hard-boiled and sliced
- 2 tbsp vegetable oil
For the Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- ½ tsp ground nutmeg
- 1 tbsp parmesan cheese
For the Pie Crust
- 3 ¾ cup all-purpose flour
- ½ tsp salt
- 3 sticks unsalted butter cubed
- ½ cup cold ice water as needed
- 1 egg beaten with 1 tbsp water (Egg Wash)
- sesame seeds for topping
- poppy seeds for topping
Instructions
For the Filling
- Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.1 chicken breast
- Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.½ tsp black pepper, ½ tsp dried oregano, ½ tsp dried basil, ½ tbsp garlic powder, ½ tsp ground ginger
- Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned.1 cup yellow onion, 2 tbsp vegetable oil, 1 cup carrot
- Cover the pan and allow the chicken to cook for an additional 10 minutes.
- Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.1 cup peas, 1 cup white mushrooms
- Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.2 egg
For the Sauce
- On medium heat melt the butter in a stockpot.2 tbsp unsalted butter
- Stir in the flour to the melted butter. Stir continuously to prevent burning.2 tbsp all-purpose flour
- Add the milk slowly stiring continuously until it thickens.1 cup milk
- Add the nutmeg and parmesan cheese and mix well.½ tsp ground nutmeg, 1 tbsp parmesan cheese
- Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.
For the Pie Crust
- Pulse the flour and salt together in a food processor 10 times, to combine.3 ¾ cup all-purpose flour, ½ tsp salt
- Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.3 sticks unsalted butter
- Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.½ cup cold ice water
- Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.
Assemble the Pie
- Preheat the oven to 400ºF.
- Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.
- Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.
- Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.1 egg, sesame seeds, poppy seeds
- Bake for 25–30 minutes until golden brown and crusty.
- Let the pies cool for at least 5 minutes, then enjoy!