OXO Good Grips is setting us yet another interesting blogger challenge! This time around they are challenging us to do a winter warmer recipe. I had so many ideas running through my mind like cooking Fish Head curry, Tom Yum soup, chicken stew and many more. Then I thought to myself that I like baking and making my own pastry. Recently, I had learnt how to make Choux pastry. So I am very keen to learn how to make a nice pastry for a pie and make creamy chicken pie. It is one of those simple but delicious foods that is ideal for this recent inclement weather.
I have received three OXO Good Grips items to help me along with this recipe. They are 2.8l stainless steel mixing bowl, 1″ pastry brush and 11” silicone balloon whisk. This recipe will serve 2 portions.
To make the shortcrust pastry, you will need:
- 125g plain flour
- 55g butter, cubed
- pinch of salt
- cold water
- Place the flour, butter and salt into the OXO Good Grips mixing bowl and rub it until they become coarse breadcrumbs with no large lumps of butter remaining.
- Add cold water a bit at a time until it becomes a dough. Wrap it up and chill it for 15 minutes or more.
- Flatten it using a rolling pin on a flour dusted worktop. Cover the dough on the dish and trim the excess dough. Do remember that the dough will reduce in size during cooking. So try not to trim off too much off the edge.
To cook the creamy chicken, you will need:
- 3 chicken breast, cubed
- 1 chicken stock cube
- 1 OXO Herbs & More rosemary & red wine stock
- 100g frozen peas
- 125ml double cream
- 200ml milk
- Plain flour to thicken the sauce
- Add oil into your pan and cook the chicken until it is white. Add frozen peas and cover it for 2 minutes or when the peas are cooked. Take it all out and put it in a clean bowl.
- Use the same pan and add chicken stock and the herbs stock and stir well.
- Next add the double cream and milk into the sauce and stir well.
- Add some plain flour to thicken the sauce and then add the chicken and peas back into the pot and mix well.
- Put the food into an oven proof dish and cover it with the shortcrust pastry.
- Make a few slits on the pastry to allow the steam to come through. I used a cutter to make a leaf shape in the middle of the pastry.
- Brush beaten egg (beaten using the balloon whisk) onto the pastry using the pastry brush.
- Bake for 25 minutes in the oven 160c and serve while hot.
We already own the stainless stain bowl and we love it. It comes with a non-slip base that makes it extra sturdy and resistant to slipping, even when surfaces are wet. It has an attractive, brushed stainless steel interior that retains temperature and a white plastic exterior that shields your hands from extreme temperatures. This 2.8L size is perfect for use with electric mixers and is dishwasher safe.
The Pastry Brush has natural boar bristles that pick up and hold glaze, egg wash or sauces. Its head is angled to keep it elevated and prevent drips on the countertop. It is easy and comfortable to use. I am disappointed with this as the bristles come off quite easily. They should make one with no-loss bristles.
Lastly is the silicone balloon whisk which features heat resistant silicone (up to 315c) and a teardrop shaped handle that fits comfortably in the palm of your hand. The soft handle won’t slip out of your hand and using it is comfortable. The silicone will not discolour, warp or melt and is safe for non-stick, ceramic and metal cookware. I very much prefer this silicone to those more traditional stainless steel whisk. The silicone is very flexible and easy to clean.
Hope you enjoy my creamy chicken pie! It certainly got a big thumbs up from the family!
Disclosure: We have received the samples to cook this dish.