Tuesday, July 19, 2011

Honey Lemon Basil Chicken Pie

Honey Lemon Basil Chicken Pie
Underneath this dramatic exterior...there's something sweet trying to come out.

Honey Lemon Basil Chicken Pie
I asked for some ideas for summer-friendly savory pies on twitter, and it's so amazing how V, a food loving pal and I shared the same thought! We both thought of lemon chicken pie! Sweet, savory and tangy at the same time. It's perfect!

Honey Lemon Basil Chicken Pie
The filling is very easy to make and I used some leftover puff pastry I had in my fridge. If you want to make your own pie crust from scratch, you can use Jamie Oliver's recipe that I've tried before.

Honey Lemon Basil Chicken Pie
- 1 boneless skinless chicken thigh fillet, cut into bite sized chunks
- juice and zest of 1 lemon
- 1 clove garlic, crushed
- honey, salt, pepper, sugar, nutmeg, corn starch, water, cooking oil, butter
- fresh basil
Marinate chicken chunks in salt, pepper, sugar, nutmeg, lemon zest, a bit of lemon juice and corn starch for about 15 minutes. Saute garlic in a bit of butter and oil until fragrant, add chicken chunks, let cook for a bit, add honey, lemon juice, cook until the chicken's a bit caramelized, taste, adjust seasoning if necessary, add some chopped fresh basil, add corn starch which has been diluted in water to thicken the sauce, set aside.

Pie Crust
- Defrosted puff pastry
- 1 beaten egg
- butter/oil to grease pie pan
Preheat oven to 200C. On a lightly floured surface, roll puff pastry until it's about 2 mm thick and wide enough to cover the pie pan/pot, make two pieces, one for the bottom (bigger), one for the top (smaller).  Butter/grease the oven proof pie pan/pot, place rolled puff pastry gently, don't cut the excess yet, add filling, trim the excess pastry but leave about 1 cm. Brush the edges with beaten egg, place the topping, trim to fit the pan, seal with the excess pastry of the bottom, brush the top with beaten egg, poke a few holes, bake for about 40-50 minutes or until golden brown, serve with fresh basil.

You can skip the whole pie-making extravaganza and just make the filling and eat it with a carb of your choice ;)


Gregoire said...

That looks soooo good! Where is my portion? :) yummeh

Little Corner of Mine said...

Yummy! Looks so tempting!

Jaimie said...

Oh my goodness, that sounds so tasty. Rita does it again! :)

Joanne said...

Honey and lemon and basil! Oh my! This sounds super good.

The Procrastobaker said...

Pie is definitely on my to make list at any time of the year, especially when its as GORGEOUS as this!! I dont think ive seen a more tempting pie in a lonnnngggg time :) wow...im craving pastry big time!

tigerfish said...

I am intrigued by this chicken pie with honey and lemon in there...

noobcook said...

so cruel to see this b4 eating my breakfast... it looks too good :D

Anonymous said...

I just made this pie and it was scrumptious. Absolutely fantastic. I adjusted it slightly by deglazing the pan with a splash of white wine and chicken stock before adding the honey and extra lemon juice.
A keeper recipe. Thanks

Mochachocolata Rita said...

Hi @anonymous. I am glad you liked it! Thanks for the tips of adding white wine, I will try it next time ;)