How to make easy chicken pie/ No oven required @lucy22762

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are often less expensive than breasts.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Place a pan on the heat and add vegetable oil or animal fat.

Add chopped onion and stir-fry for 1-2 minutes.

Add minced chicken and break it into smaller pieces with a fork or spatula.

Season the chicken with ginger powder, garlic powder, rosemary, dried parsley, black pepper, red chili, curry powder, thyme, salt, and chicken stock. Stir to blend the spices into the chicken and stir-fry for 2-3 minutes.

Add water and Irish potato (peeled if desired), then stir and cover to cook for 5 minutes.

After 5 minutes, check and stir the mixture, adjusting seasoning if necessary.

Add one teaspoon of corn mixture, diced carrot, and spring onion. Stir to combine everything and then remove from heat.

Transfer the chicken filling to a plate and set aside to cool.

In a mixing bowl, combine 500g of all-purpose flour, a pinch of salt, and baking powder. Mix to combine.

Add soft salted butter and use fingertips to incorporate it into the flour until it forms crumbs.

Gradually add cold water while mixing until the dough comes together, forming a rough dough without kneading.

Shape the dough into a ball, cover with a kitchen towel or wrap in plastic, and refrigerate for 30 minutes.

After 30 minutes, take the dough out, divide it into six portions, and roll out one portion on a clean surface.

Scoop some of the pie filling onto the rolled-out dough, then wet the edges with water.

Fold one side over the filling, pinching the edges to secure it, and use a round plate or pie cutter to shape it.

Seal the edges with a fork and place the pie on a baking sheet.

Brush the pie with egg wash and poke holes in the top with a fork for ventilation.

Preheat the oven for 10-15 minutes and bake the pie for 30 minutes.

After 30 minutes, take the chicken pie out of the oven and serve hot or cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens