FOODlog #264: Homemade Chicken Pie

Planning for meals isn't always easy but part of the fun is the planning of it, at least for me it is.

The other day I made a chicken pie for the staff meal. The supermarket doesn't have any puff pastry so I needed to improvise. I bought some frozen 'paratha' which I used to substitute the puff pastry. I figured it's made with butter and flour as well so it'll be flaky and replicate that of a puff pastry.

For the filling, I cleaned and chopped up some leek and sliced some fresh mushrooms. I used king oysters and shiitaki for this dish but you could use whatever is available including canned mushrooms if that's all you have.

I Sautéed them in a pan with salt and pepper then added in 2 cans of cream of chicken soup. Add just a little water to loosen up the mixture but not too much as you want a pie filling and not chicken soup.

Next, add it into a baking dish and layer the 'paratha' or puff pastry on top. I decorated mine with some sliced up 'paratha' to make it look pretty.

Brush some egg wash on top and get it into a 180 degree oven and bake for about 10 minutes or until its golden brown.

Take it out and it's ready to be served. Super delicious and a nice comforting dish especially on cold and rainy days.