Have you ever savored a chicken pie so delightful it feels like a warm hug on a chilly day? This recipe from Kikifoodies delivers just that-an irresistibly flaky, buttery crust encasing a rich, flavorful filling that evokes comfort and fond memories. Picture slicing through a golden, crisp exterior to reveal tender shredded chicken mingled with soft, perfectly cooked potatoes and carrots, all enveloped in a savory, well-seasoned sauce. These homemade chicken hand pies are surprisingly straightforward to prepare and are guaranteed to disappear quickly once served.
The foundation of this recipe lies in a straightforward dough made from all-purpose flour, chilled unsalted butter, a dash of salt, and cold water. The secret to achieving that coveted flaky texture is maintaining the butter’s coldness throughout the mixing process. After preparing the dough, it’s best to refrigerate it while you focus on crafting the filling.
For the filling, start by gently simmering chicken breasts with chopped onions, a bouillon cube or chicken seasoning, garlic powder, salt, and water until the meat is tender enough to shred finely. Meanwhile, in a separate skillet, sauté finely diced onions, minced garlic, and fresh ginger in oil until aromatic. Incorporate the shredded chicken along with diced carrots and potatoes, seasoning the mixture with salt, smoked paprika, cayenne pepper, and an extra touch of chicken seasoning to deepen the flavor profile. Add chicken stock and a splash of water, allowing the ingredients to simmer slowly. To achieve a thick, luscious consistency, Kikifoodies uses a slurry made from cornflour or regular flour mixed with water. Let the filling cool completely before assembling the pies to ensure clean, secure seals.
Once the dough is chilled, roll it out on a lightly floured surface, allowing it to soften slightly if it feels too stiff. Cut the dough into circles or any preferred shapes. Place a modest spoonful of filling in the center of each piece-avoid overfilling to prevent leaks. Brush the edges with beaten egg to act as a natural adhesive, then cover with another dough piece and press the edges firmly with a fork to seal. Arrange the pies on a baking tray lined with parchment paper, brush the tops with more egg wash for a shiny, golden finish, and pierce a few small holes to release steam during baking. Bake in a preheated oven at 185°C (365°F) for 30 to 40 minutes until the pies turn a beautiful golden brown.
Allow the pies to cool slightly before serving. These chicken hand pies are ideal for brunch gatherings, snack platters, or as a savory addition to your lunchbox. They often taste even better the following day-if you can resist devouring them all at once!
Watch Kikifoodies demonstrate the entire process below.
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