Serves 8
1 hour
Ingredients:-
2 Pie Crusts
3 cups Rotisserie Chicken, shredded
1 cup Potato, diced
1 cup Peas
¾ cup Carrot, cut into slices
2/3 cup Onion, diced
1 cup Milk
1½ cups Chicken Broth
½ cup All-Purpose Flour
½ cup Butter
1¼ teaspoons Salt
½ teaspoon Pepper
¼ teaspoon dried Thyme
¼ teaspoon Poultry Seasoning
1 Egg + 1 tablespoon Water, mixed together
Directions:-
Pre-heat the oven to 425 degrees.
Bring a medium pot of water to a boil and add carrots and potatoes, cooking for about 6-8 minutes to soften. Remove from pot and set aside.
In a large saucepan, melt butter and cook onions for 2-3 minutes.
Sprinkle thyme, poultry seasoning, salt and pepper into the cooked onions.
Add flour and stir all ingredients together to let the flour incorporate with the seasoning and onions, cooking for 1 minute.
Whisk in broth and milk.
Next, throw in potatoes and carrots and reduce the heat to let the mixture simmer for 3-4 minutes.
Take saucepan off the heat and add peas and shredded chicken.
Roll out 1 portion of pie crust and transfer to a deep pie plate.
Transfer chicken filling into prepared pie crust.
Roll out the other portion of pie crust and cover over the filling. Seal the sides and cut 4-5 slits on the top crust.
Using a pastry brush, brush the top crust with the egg mixture.
Pop into the oven and bake for 30 minutes.
Nutrition Information per Serving: Total calories 524g, protein 29.9g, total fat 28.8g, total carbohydrates 37g, cholesterol 111mg, sodium 876mg
Spanish Chicken, Chorizo and Peppers Pie
Vibrant in colors and rich in flavor, this gorgeous and absolutely mouth-watering Spanish chicken pie is spicy and aromatic, and sure to tantalize your taste buds!
Serves 4-6
1 hour 20 minutes
Ingredients:-
2 Pie Crusts
2 cups Rotisserie Chicken, cut into cubes
½ cup Chorizo Sausage
1 Red Bell pepper, roughly chopped
1 Red Onion, diced
1 cup Portabellini Mushrooms, cut into slices
1 clove Garlic, finely chopped
1 can (14oz) Chopped Tomatoes
2/3 cup Chicken Stock
¼ cup White Wine
2 tablespoons Tomato Paste
1½ teaspoons Paprika
½ teaspoon dried Oregano
½ teaspoon Red Pepper Flakes
1 teaspoon Brown Sugar
Directions:-
Pre-heat the oven to 400 degrees.
In a large skillet, heat up 2 tablespoons olive oil and sauté onion for about 4-5 minutes.
Add mushrooms and cook for another 6-8 minutes before throwing in the garlic and sprinkle a dash of salt and pepper to season. Cook all ingredients for an additional minute.
Stir in chorizo and bell pepper and cook until chorizo has browned slightly.
Next, add all the other ingredients, except the chicken, and let the mixture simmer for another 20 minutes.
Taste mixture and season with necessary seasonings before adding the chicken chunks.
Pour filling into a 2L casserole dish.
Roll out the pie crust dough into a sheet large enough to cover the casserole dish. Gently place pie crust over the pie filling, trimming the sides.
Brush the top with a simple egg wash mixture before popping into the oven to bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 529g, protein 30g, total fat 27.9g, total carbohydrates 38.6g, cholesterol 79mg, sodium 885mg
Chicken and Broccoli Pot Pie
This delicious chicken and broccoli pot pie is a complete meal all in one pie!
Serves 8
1 hour 10 minutes
Ingredients:-
2 Pie Crusts
3 cups Rotisserie Chicken, roughly chopped
1½ cups Broccoli Florets, cooked and roughly chopped
2 cups Cheddar Cheese, grated and divided
3 Green Onions, chopped
1 cup + 3 tablespoons Whole Milk
½ cup Onion and Chives Cream Cheese, softened
2 tablespoons All-Purpose Flour
2 tablespoons Butter
1½ teaspoons Garlic Salt
½ teaspoon Pepper
1/8 teaspoon ground Mustard
1 Egg + 1 tablespoon Water, mixed together
Directions:-
Pre-heat the oven to 350 degrees.
Roll out one portion pie crust dough and transfer onto a deep pie plate lightly greased with cooking spray. Set aside.
Heat butter in a medium skillet and cook green onion for about 1-2 minutes.
Stir in milk and cream cheese and cook until the cheese has completely melted.
Add garlic salt, mustard and pepper and stir to combine thoroughly.
In a small bowl, mix together flour and 3 tablespoons milk and stir to dissolve the flour.
Whisk the flour and milk mixture into the cheese and milk mixture in the skillet and continue cooking the mixture until thickened, about 3-4 minutes.
Stir in 1½ cups cheddar cheese and stir to melt completely.
Take the skillet off the heat and throw in the chopped chicken and cooked broccoli florets. Stir to combine all ingredients together.
Transfer pie filling into the prepared pie crust and top with the remaining cheddar cheese.
Roll out the second portion of pie crust dough and gently place over the pie filling, sealing the edges and cut about 5-6 slits over the top crust.
Using a pastry brush, brush the top of the pie with the egg mixture before popping pie into the oven to bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 711g, protein 44g, total fat 46.6g, total carbohydrates 29.5g, cholesterol 163mg, sodium 845mg
Chicken and Leek Pie
Savory and tasty chicken and leek mixed with delicious brie cheese to make a filling that is truly heavenly!
Serves 4
1 hour 10 minutes
Ingredients:-
2 sheets Puff Pastry, thawed
2 cups Chicken Breast, skin removed and diced
1 Leek, cut into thin slices
½ cup Brie, cut into thin slices
3 cloves Garlic, smashed
½ cup Chicken Stock
½ cup White Wine
2 tablespoons Corn flour + ¼ cup Cold Water, mixed together
1 tablespoon Butter
¼ cup fresh Parsley, chopped
1 Egg, lightly beaten
Salt and Pepper
Directions:-
Pre-heat the oven to 390 degrees and line a baking tray with parchment paper. Set aside.
Melt butter in a medium saucepan and cook garlic and leek for about 5-8 minutes.
Stir in chicken and cook for another 5 minutes.
Pour wine and stock into the saucepan and let the mixture cook for an additional 5 minutes. Sprinkle salt and pepper into the mixture to season.
Add corn flour mixture and chopped parsley into the saucepan and stir to thoroughly combine. Once all ingredients are well mixed, take the saucepan off the heat.
Prepare the puff pastry by trimming off the edges into the same size as the parchment paper on the baking tray, leaving a 1½ -inch border on all sides.
Place the other sheet of puff pastry onto the prepared baking tray and pour chicken filling in. Leave a 1½-inch border around the sides of the puff pastry as you spread the filling evenly over the puff pastry.
Layer the brie slices over the filling and brush the sides of the pastry with beaten egg.
Gently place the other piece of puff pastry on the top, pinching the
edges together to seal the pie before brushing more egg mixture on the top crust.
Pop pie into the oven to bake for 20 minutes.
Nutrition Information per Serving: Total calories 659g, protein 48.8g, total fat 28.6g, total carbohydrates 47g, cholesterol 174mg, sodium 738mg
Moroccan Chicken Hand Pie
Whip up a batch of these delectable spice-infused chicken hand pies and enjoy them on the go anytime, anywhere!
Serves 6
45 minutes
Ingredients:-
4 sheets Puff Pastry, thawed
4 cups cooked Chicken, chopped into cubes
1 Onion, chopped
2 cloves Garlic, finely chopped
2 cups Pumpkin, cubed
2½ cups Chicken Stock, warmed
1½ teaspoons ground Coriander
1½ teaspoons ground Cumin
1 teaspoon ground Paprika
1 teaspoon ground Ginger
½ teaspoon ground Cinnamon
1 Egg, lightly beaten
Directions:-
Pre-heat the oven to 375 degrees.
In a large skillet, heat up 2 tablespoons olive oil and cook garlic and onions for about 4-5 minutes.
Stir in spices and throw in pumpkin cubes, stir all ingredients together to coat the pumpkin, garlic and onion thoroughly with the spices.
Pour in chicken stock, a pinch of salt and pepper and let the mixture come to a simmer, cooking until pumpkin is slightly softened.
Stir in chicken cubes and stir in corn flour mixture, combining all ingredients well.
Let the mixture boil to thicken up before taking off the heat.
Place the puff pastry onto 6 of 300ml pie dishes.
Carefully spoon the hot filling into the dishes and place another piece of puff pastry over the filling, pinching the edges to seal.
Using a pastry brush, brush the tops of the crust with egg wash and poke about 4-5 holes on the top.
Pop pies into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 513g, protein 33g, total fat 25g, total carbohydrates 38g, cholesterol 99mg, sodium 719mg
Chicken Tamale Pie
Mexican deliciousness meets an old-fashioned favorite! A super simple chicken tamale pie is easily whipped up in less than 1 hour for a wonderfully hearty meal.
Serves 8
45 minutes
Ingredients:-
1 pack (8.5oz) Corn Muffin Mix
2 cups cooked Chicken Breast, shredded
1 can (4oz) Chopped Green Chiles
1 can (10oz) Red Enchilada Sauce
1 can (14.5oz) cream-style Corn
1/3 cup Milk
¼ cup Egg Substitute
¾ cup White Cheese, grated
1½ tablespoons Taco Seasoning, divided
¼ teaspoon ground Red Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Mix together milk, egg substitute, ½ tablespoon taco seasoning, red pepper, corn, corn muffin mix and green chiles in a large bowl, stirring well to combine.
Pour mixture into a pie plate.
Pop into the oven to bake for 20-30 minutes.
In the meantime, coat the chicken in the remaining taco seasoning.
Pour enchilada sauce over the baked corn mixture and layer chicken on top.
Sprinkle with the cheese and bake for another 15 minutes to melt the cheese.
Nutrition Information per Serving: Total calories 286g, protein 17g, total fat 8.6g, total carbohydrates 36g, cholesterol 44.7mg, sodium 802mg
Chicken Pie with Stuffing Crust
Amp up the classic chicken pie with an unconventional stuffing crust! It adds a wonderful texture to the pie and is max on flavor too.
Serves 6-8
45 minutes
Ingredients:-
4 Chicken Breasts, skin removed and cut into chunks
1 cup Onion, diced
1 cup Mushrooms, cut into slices
1 cup Peas
2 Red Bell Peppers, cut into slices
2 packs Chicken Stuffing Mix
1 cup Milk
1 can Cream of Chicken Soup
3 tablespoons unsalted Butter, divided
½ cup All-Purpose Flour
Directions:-
Pre-heat the oven to 400 degrees.
Prepare chicken stuffing according to instructions on the box and set aside.
Heat up 1 tablespoon butter in a large skillet.
Add chicken and cook until all chicken is completely cooked through before placing into a 13x9 casserole dish.
Heat up the remaining butter in the skillet and cook onion, peas, bell pepper and mushrooms.
Once vegetables are tender, place on top of the chicken in the dish.
Mix together milk, soup and flour in a medium saucepan over medium heat. Let mixture come to a boil and then take off the heat.
Pour mixture over the chicken and vegetables, stirring well to combine.
Top the pie filling with prepared stuffing.
Pop pie into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 442g, protein 28g, total fat 19g, total carbohydrates 38.5g, cholesterol 80mg, sodium 869mg
Chicken Shepherd’s Pie
Shepherd’s pie with succulent chicken topped with creamy mashed potatoes. Yum!
Serves 6
35 minutes
Ingredients:-
1 cup cooked Chicken, cut into chunks
6 Potatoes, roughly chopped
2 Onions, chopped
3 cloves Garlic, finely chopped
½ cup Peas
½ cup Carrots, diced
¼ cup Parmesan, grated and divided
¼ cup Flour
2½ cups Milk, divided
2 tablespoons Butter, divided
1 tablespoon Dijon Mustard
1 tablespoon fresh Rosemary
1 teaspoon Lemon Juice
½ teaspoon Curry Powder
Salt and Pepper
Directions:-
Bring a large pot of water to a boil and add potatoes. Cook for 15-20 minutes until potatoes have softened.
Remove potatoes with a pair of tongs and place into a large mixing bowl.
Sprinkle salt and pepper, together with ½ cup milk and 1 tablespoon butter. Using a potato masher, mash potatoes until creamy and all ingredients are well combined.
Melt the remaining tablespoon butter over medium heat in a large skillet.
Cook garlic and onion for 4-5 minutes before adding flour. Stir well to combine.
Stir in milk, Dijon mustard, lemon juice, curry powder and rosemary.
Whisk mixture until it thickens before throwing in chicken, carrots and peas. Cook everything for another 3-5 minutes.
Pour mixture into a large casserole dish.
Spread mashed potatoes over the top and layer cheese over.
Pop under a pre-heated broiler for 5 minutes.
Nutrition Information per Serving: Total calories 353g, protein 18.9g, total fat 9g, total carbohydrates 50g, cholesterol 44mg, sodium 234mg
Chicken and Spinach Phyllo Pie
Creamy and tasty filling encased in a flaky phyllo pie crust -- Perfect for a light lunch or for tea!
Serves 6
50 minutes
Ingredients:-
16 sheets Phyllo pastry
3 cups cooked Chicken, cut into cubes
¾ cup Spinach
1 cup Ricotta Cheese
2 cloves Garlic, finely chopped
½ cup Feta Cheese
2 Eggs
1 stick Butter, melted
1 tablespoon Lemon Juice
¼ teaspoon Lemon Zest
Salt and Pepper
Directions:-
Pre-heat the oven to 375 degrees.
Combine ricotta, feta, garlic, eggs, lemon juice and zest, salt and pepper with an electric mixer on low speed. Set aside.
In a medium skillet, heat up 1 t
ablespoon olive oil and cook chicken for 4-6 minutes.
Throw in spinach and cook until the leaves are wilted. Take skillet off the heat immediately.
Spoon ½ cup of chicken and spinach mixture into the combined cheese mixture, mix well.
Pour the remaining chicken mixture into the cheese mixture and combine thoroughly. Set aside.
Brush a cast iron skillet with about 1 tablespoon of melted butter.
Layer phyllo sheets at the bottom of the skillet and brush the top of the sheets with additional melted butter.
Continue layering with 6 more sheets on top of the first one, brushing each layer with melted butter.
Spoon filling mixture over the phyllo sheets before topping with 8 more sheets.
Pop into the oven to bake for 30-35 minutes.
Let the pie rest at room temperature for 10 minutes before slicing.
Nutrition Information per Serving: Total calories 549g, protein 34g, total fat 26g, total carbohydrates 43g, cholesterol 173mg, sodium 731mg
Moroccan Chicken Pie
A delicious sweet and savory Moroccan Chicken Pie tinged with fragrant and exotic spices.
Serves 8
1 hour 45 minutes
Ingredients:-
¾ pound Phyllo pastry
3 pounds Chicken, cut into chunks
2 Sweet Onions, diced
4 cloves Garlic, finely chopped
1 tablespoon fresh Ginger, grated
6 Eggs
2 cups Almonds
½ cup Powdered Sugar
¼ cup fresh Cilantro, chopped
¼ cup Olive Oil
PIE Page 27