Creamy Chicken Pie Stuffed Bao Buns

Welcome to a delightful culinary fusion where classic Western comfort meets beloved Eastern tradition. These Creamy Chicken Pie Bao Buns are a true treat, featuring pillowy-soft steamed buns encasing a rich, savory filling reminiscent of a classic chicken pot pie. The contrast between the slightly sweet, fluffy dough and the hearty, creamy chicken center is simply irresistible. Perfect as a unique appetizer for a gathering or a satisfying main course, this recipe is sure to become a new favorite in your kitchen. For those who enjoy a bit of heat, a final drizzle of chili oil elevates these buns to another level of deliciousness.

Ingredients

• For the Bao Dough:
• 2 ½ cups (300g) all-purpose flour
• 1 tsp instant yeast
• 2 tbsp granulated sugar
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (240ml) warm milk or water
• 1 tbsp neutral oil (like canola or vegetable)

• For the Chicken Pie Filling:
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 tbsp all-purpose flour
• 1 cup (240ml) chicken broth
• ½ cup (120ml) heavy cream
• 1 ½ cups cooked, shredded chicken
• ½ cup frozen peas
• 1 tsp fresh thyme, minced (or ¼ tsp dried)
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Add the onion, carrot, and celery and sauté until softened, about 5-7 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for one minute to create a roux.
2. Gradually whisk in the chicken broth, followed by the heavy cream, until the sauce is smooth. Bring to a simmer and cook until it has thickened, about 3-4 minutes.
3. Remove from heat and stir in the shredded chicken, frozen peas, thyme, and parsley. Season generously with salt and pepper. Transfer the filling to a bowl and allow it to cool completely in the refrigerator. A cool filling is essential for easy assembly.
4. Make the Dough: In a large bowl, whisk together the flour, instant yeast, sugar, baking powder, and salt. Pour in the warm milk and oil. Mix with a spatula until a shaggy dough forms, then turn it out onto a lightly floured surface.
5. Knead the dough for 8-10 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Assemble the Bao: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll one ball into a 4-inch circle, keeping the center slightly thicker than the edges.
7. Place about 2 tablespoons of the cooled chicken filling in the center of the dough circle. Gather the edges up and over the filling, pinching them together firmly to seal the bun completely. Place the sealed bun, seam-side down, on a small square of parchment paper. Repeat with the remaining dough and filling.
8. Proof and Steam: Cover the assembled buns with a cloth and let them rest for 20-30 minutes. Meanwhile, prepare your steamer. Place the buns in the steamer basket, leaving at least an inch of space between them. Steam over medium-high heat for 12-15 minutes, until puffed up and cooked through.
9. Carefully remove the buns from the steamer and serve warm, with an optional drizzle of chili oil.

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