PIE
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¼ cup Vegetable Oil
1½ sticks Butter, divided
2 tablespoon Ras al Hanout Seasoning
1 tablespoon Rose Water
2 teaspoons Salt
1 teaspoon ground Turmeric
1 teaspoon Saffron
1 teaspoon ground Cumin
Directions:-
Pre-heat the oven to 350 degrees.
In a large skillet, heat up olive oil and ½ stick of butter.
Throw in the onions and cook for about 2-3 minutes.
Add chicken, ginger and all the seasonings, cook for 20-30 minutes.
Remove all ingredients from the skillet with a slotted spoon and onto a plate, set aside.
Let the cooking liquid still in the skillet come to a simmer and cook for another 5 minutes.
In the meantime, beat eggs, cilantro and parsley in a medium bowl.
Once the cooking liquid in the skillet has reduced by about half, stir in the egg mixture. Combine well and take off the heat.
In a separate skillet, heat vegetable oil over medium heat and throw in almonds. Fry almonds for 3 minutes or until the almonds have turned a golden brown in color.
Transfer fried almonds onto a lined plate and let cool.
Once almonds are cool, throw into a food processor and add powdered sugar and rose water. Blend until the mixture has a gravel-like consistency.
Place the remaining butter in a heat-proof bowl and melt in the microwave.
Using a pastry brush, brush a pie dish with the melted butter.
Assemble 4 sheets of phyllo in a circle in the pie dish, brushing with melted butter. Repeat this another 4 times.
Spoon almond mixture onto the phyllo pastry and then place 2 more layers of phyllo over the almond mixture.
Pour in the chicken and egg mixture and then place 2 sheets of phyllo pastry on top, brush with melted butter.
Finish off with another layer of almond mixture topped with 5 sheets of phyllo pastry.
Brush the top of the phyllo pastry generously with more butter.
Pop into the oven and bake for 50-60 minutes.
Nutrition Information per Serving: Total calories 882g, protein 62g, total fat 53g, total carbohydrates 39g, cholesterol 299mg, sodium 931mg
Chicken Alfredo Pot Pie
A classic comfort food dish made even more delicious with added creaminess with the inclusion of Alfredo sauce in this easy to make version.
Serves 2
55 minutes
Ingredients:-
1 sheet Puff Pastry
1 cup cooked Chicken, diced
1 cup Mushrooms, cut into slices
½ cup Broccoli Florets, chopped
1 clove Garlic, finely chopped
1 cup Milk
2 cup Chicken Stock
1/3 cup Parmesan, grated
2 tablespoons Butter
1 teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Flour
¼ cup Water
1 Egg + 1 tablespoon Water, mixed together
Directions:-
Pre-heat the oven to 400 degrees.
Melt butter in a large skillet over medium and cook mushroom and garlic, about 5-7 minutes.
Pour stock and milk in and let the mixture just heat up.
In a bowl, combine flour and water together and then stir into the mixture in the skillet.
Stir in parmesan and stir to combine.
Season mixture with salt and pepper.
Add chicken and vegetables, mix well to thoroughly combine all ingredients.
Cut out the puff pastry in the same size as a ramekin, prepare 2 sheets.
Spoon chicken filling into 2 ramekins and place prepared puff pastry over the filling.
Using a sharp knife, cut out 2 slits on the top of the pastry and brush with egg mixture.
Pop into the over to bake for 30 minutes.
Nutrition Information per Serving: Total calories 556g, protein 41.8g, total fat 30g, total carbohydrates 32g, cholesterol 123mg, sodium 878mg
Chicken Pie with Cauliflower Crust
Gluten-free chicken pie with a healthy and tasty cauliflower crust, delicious food should be enjoyed by everyone!
Serves 6
55 minutes
Ingredients:-
4 cups Rotisserie Chicken, shredded
2 Leeks, diced
2 stalks Celery, diced
3 Carrots, cut into slices
1 Fennel Bulb, diced
1 cup Mushrooms, cut into slices
2 cups Chicken Broth
1 tablespoon unsalted Butter
¼ cup fresh Parsley, chopped
1 Bay Leaf
Salt and Pepper
For the Crust:
1 head Cauliflower, cut into bite-sized pieces
2 cloves Garlic
¼ cup Cheddar, grated
1 teaspoon unsalted Butter, cut into cubes
½ teaspoon Salt
¼ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
In a large skillet, heat up butter and cook leeks for 3-4 minutes to soften.
Throw in celery and bay leaf, turn the heat up to high and cook for another 2 minutes.
Pour in chicken broth and let mixture come to a boil.
At this point, add carrots, mushrooms and fennel. Turn the heat down to let mixture come to a simmer. Cook for another 12 minutes.
In the meantime, fill a pot with enough water to come to ½-inch up the sides of the pot and throw in cauliflower and garlic. Let the mixture come to a simmer and cook for 6-8 minutes.
Transfer the ingredients into a food processor to blend until smooth. Sprinkle cheese, salt and pepper into the mixture and pulse a couple more times to combine all ingredients thoroughly.
Turn your attention back to the pie filling: fish out the bay leaf and stir in chicken, parsley, salt and pepper. Give the mixture a quick stir.
Spoon mixture into a pie dish and top with the cauliflower topping.
Dot the topping with cut butter and bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 286g, protein 23.9g, total fat 13.7g, total carbohydrates 19.9g, cholesterol 63mg, sodium 397mg
Chicken Tarragon Pot Pie
A simple chicken pot pie taken to another level with the gorgeous aroma of tarragon, a real treat for the family!
Serves 8
1 hour 30 minutes
Ingredients:-
2 Pie Crusts
3 cups cooked Chicken, cut into chunks
1 cup Green Peas
1 cup Leeks, cut into thin slices
1 cup Celery, chopped
1 cup Carrot, chopped
1 tablespoon fresh Tarragon
4 tablespoons All-Purpose Flour
2½ cups Chicken Broth
1 cup Heavy Cream
1 Egg + 1 tablespoon Water, mixed together
5 tablespoons unsalted Butter
¼ teaspoon Salt
¼ teaspoon Pepper
Directions:-
Pre-heat the oven to 400 degrees.
In a large skillet, melt 2 tablespoons butter over medium heat and cook carrot, celery, leeks and tarragon, about 3 minutes.
Using a slotted spoon, transfer all ingredients out into a bowl.
Wipe the skillet with kitchen towels and heat up remaining butter.
Pour flour in, whisking all the time, and cook until bubbles form.
Pour broth and whisk to cook for another 1 minute.
Stir in cream and let mixture cook for another 3 minutes to thicken. Season with salt and pepper.
Spoon pie filling into a deep pie dish.
Roll out pie crust dough and place over the pie filling. Fold edges under and cut 3 slits over the crust.
Using a pastry brush, brush the pie crust with egg wash.
Pop into the oven to bake for 20 minutes before bringing the heat down to 375 degrees and baking for another 25-30 minutes.
Let the pie rest for 10 minutes before serving.
Nutrition Information per Serving: Total calories 488g, protein 21.8g, total fat 30.5g, total carbohydrates 31g, cholesterol 80mg, sodium 669mg
Brazilian Chicken Pot Pie
Empadão de Frango, otherwise known as a Brazilian chicken pot pie to the English-speaking folk is a pie consisting of a flaky and buttery crust bursting with a creamy and delicious filling that you will fall in love with!
Serves 10
1 hour 25 minutes
Ingredients:-
4 Pie Crusts
2 pounds cooked Chicken, shredded
2 Tomatoes, chopped
2 Onions, finely chopped
2 cloves Garlic, finely chopped
½ cup Green Olives, chopped
2 cups Chicken Broth
1 cup Tomato Sauce
½ cup Parsley, chopped
2 teaspoons Hot Sauce
1 tablespoon Flour + 1/3 cup Milk, mixed together
¼ teaspoon Salt
¼ teaspoon Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Roll out 2 portions of pie crust dough and transfer onto a 9-inch spring form pan. Place in the fridge to chill while you prepare the filling.
Heat up 2 tablespoons olive oil in a large skillet over medium heat.
Cook onions and garlic for 2-3 minutes.
Add tomatoes and cook for another 2 minutes.
Stir in chicken, olives, tomato sauce and hot sauce. Combine well.
Pour chicken broth and flour mixture in and let the mixture cook on medium low heat until most of the liquid has dissolved, about 10 minutes.
Stir in parsley and sprinkle salt and pepper to season. Give mixture a quick stir and take skillet off the heat.
Let the filling cool at room temperature for about 15-20 minutes.
Once filling has cooled, pour into prepared pie crust.
Roll out the remaining pie crust dough and place over the pie filling, sealing the sides.
Bake for 25-35 minutes.
Nutrition Information per Serving: Total calories 545g, protein 32.8g, total fat 28g, total carbohydrates 39g, cholesterol 70mg, sodium 816mg
Chicken, Brie and Cranberry Pie
The inspiration for this tasty pie came from a neighborhood pub in England and it is so delicious that you will definitely make it again!
Serves 8
1 hour 25 minutes
Ingredients:-
2 Pie Crusts
2 Chicken Breasts
2 Leeks, cut into slices
1 stalk Celery, chopped
1/3 cup dried Cranberries
½ cup Brie, cut into cubes
2 cups Chicken Stock
1 cup Half-and-Half
1/3 cup Milk
½ cup Flour
½ stick Butter
1 Egg + 1 tablespoon Water, mixed together
Directions:-
Pre-heat the oven to 400 degrees.
Combine chicken breasts and chicken stock in a medium pot and let mixture come to a simmer, cooking for 8-10 minutes.
Transfer cooked chicken out onto a chopping board and when it has cooled enough to handle, cut into bite-sized chunks.
In a large skillet, melt half of the butter over medium heat and cook leeks and celery for about 4-5 minutes. Throw in the remaining butter.
Once the butter has melted, sprinkle flour in and stir to combine all ingredients thoroughly.
Stir in half-and-half ¼ cup at a time.
Pour in 1½ cups of stock and stir well. If mixture is too thick, pour in more stock to get a thin sauce.
Stir in cranberries, chicken and brie cubes, stir to combine well.
Pour in 1/3 cup of milk and give the mixture a good stir to combine all ingredients.
Roll out half of the pie crust dough and transfer onto a deep pie dish.
Pour the pie filling onto the pie crust.
Roll out the remaining pie crust dough and place over the pie filling, sealing and crimping at the sides.
Brush the top of the pie crust with egg wash and cut 3-4 slits on the top of the pie crust.
Pop pie into the oven to bake for 45 minutes.
Let pie cool for 15-20 minutes before serving.
Nutrition Information per Serving: Total calories 485g, protein 19g, total fat 30g, total carbohydrates 33g, cholesterol 73mg, sodium 640mg
BEEF PIE RECIPES
Beef Pot Pie
Here is a simple recipe for a delicious and basic beef pot pie.
Serves 6
2 hours 45 minutes
Ingredients:-
1 Pie Crust
2 pounds Beef Chuck Roast, cut into cubes
3 Carrots, cut into ½-inch slices
1 Onion, finely chopped
1 cup Peas
½ cup Mushrooms, cut into quarters
4 cloves Garlic, finely chopped
2 cups Beef Broth
½ cup Red Wine
2 tablespoons Tomato Paste
3 tablespoons All-Purpose Flour
1 tablespoon Soy Sauce
1 tablespoon Worcestershire Sauce
1 Bay Leaf
1½ teaspoons fresh Thyme, chopped and divided
1 Egg, beaten
1/8 teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Rub salt and pepper over the beef cubes.
In a Dutch oven, heat up 1½ tablespoons olive oil over medium heat. Add beef cubes and cook until browned on all sides, about 7 minutes.
Transfer the browned beef cubes out onto a bowl with a slotted spoon.
Heat up another 1½ tablespoons olive oil in the Dutch oven and throw in onion, carrots and mushrooms, cook for 5 minutes.
Add tomato paste and garlic and cook for another 30 seconds, stirring all ingredients together to combine thoroughly.
Pour in red wine to de-glaze the pot, scrapping down the sides and bottom of the pot. Let the red wine cook until completely evaporated.
Next, sprinkle flour into the pot and toss all ingredients to coat in the flour.
Stir in broth, soy sauce, Worcestershire sauce and bay leaf, combine everything well.
Return browned beef cubes back into the pot and let the mixture come to a simmer.
Move the Dutch oven into pre-heated oven and cook for 1 hour 15 minutes.
Once beef has completely cooked through in the oven (return to oven and cook for another 20 minutes if beef is not tender enough), fish out the bay leaf and add fresh thyme and peas into the mixture.
Taste the filling and season with the necessary amount of salt and pepper.
Lightly grease a deep dish pie plate with cooking spray and spoon filling mixture into the pie plate.
With a pastry brush, brush the rim and interior edges of the pie plate with egg wash.
Roll out the pie crust dough and place over the pie filling, folding any excess overhang dough inward. Crimp on all sides.
With a sharp knife, make 4-5 slits on the top of the pie crust.
Brush the crush generously with the egg wash and sprinkle salt, pepper and remaining thyme over.
Bake for 20-30 minutes.
Let pie cool for at least 15 minutes before serving warm.
Nutrition Information per Serving: Total calories 639g, protein 35g, total fat 40g, total carbohydrates 30g, cholesterol 137mg, sodium 633mg
Steak and Mushroom Pot Pie
Serve up these delectable and hearty steak and mushroom pot pie with a simple salad for a satisfying meal.
Serves 4-6
2 hours 40 minutes
Ingredients:-
1 Puff Pastry
3 pounds Beef Chuck Steak, cut into chunks
1 cup Mushrooms, cut into slices
1 Onion, diced
3 Carrots, diced
2 stalks Celery, diced
2 cloves Garlic, smashed
2
cups Beef Stock
2 Bay Leaves
1 tablespoon Corn flour + 2 tablespoons Milk, mixed together
¼ tsp dried Thyme
2 teaspoon Paprika
¼ teaspoon dried Oregano
¼ tsp dried Rosemary
¼ tsp Salt
1 Egg, beaten
¼ tsp Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Heat up 2 tablespoons olive oil in a large skillet and add beef. Brown the beef, in batches if necessary, cooking for about 7-8 minutes. Remove browned beef with a slotted spoon and set aside.
Add onion, carrots and celery, sauté for 10 minutes to soften vegetables.
Throw in mushrooms and garlic and cook for another 5 minutes.
Stir in paprika, oregano, thyme and rosemary, stirring well to combine.
Pour in stock to de-glaze the pot, scrapping down the sides and bottom of the pot.
Return browned beef back into the pot and combine all ingredients well. Cover the pot, reduce heat and let the mixture simmer for 1½ - 2 hours.
Once the beef has cooked to tender perfection, bring the heat up and stir in corn flour mixture. Let mixture cook for 10 minutes to thicken.
Prepare 4-6 oven-proof dishes, divide and pour pie filling into the dishes.
Cut pastry up into a size that is big enough to cover the dishes and place the pastry sheets over the pie filling, sealing at the sides.
Using a pastry brush, brush generous amount of egg wash over the tops of the pastry.
Using a sharp knife, make 2 slits on the pastry and pop pies into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 563g, protein 72.5g, total fat 20g, total carbohydrates 19g, cholesterol 230mg, sodium 658mg
Bacon Cheeseburger Pie