THE BEST CHICKEN PIE RECIPE| HOW TO MAKE CHICKEN PIE | SISI JEMIMAH

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.

Make incisions on the chicken legs for marinade penetration.

Season chicken legs with chicken seasoning, thyme, salt, paprika, garlic powder, and chopped onions; rub the seasonings into the chicken.

Let the chicken marinate for at least 1 hour (overnight is better).

Boil the marinated chicken in enough water to cover for about 20 minutes to create a concentrated broth.

Shred the chicken by hand or using a food processor after boiling.

Set aside the chicken broth for later use.

Chop potatoes, carrots, spring onions, and purple onions; add lemon juice to the potatoes to prevent browning.

Heat vegetable oil in a pan and fry chopped onions for 3-4 minutes.

Add turkey mince to the pan, breaking it up, and add seasoning cubes and garlic powder; fry for 5-6 minutes until browned.

Add chopped potatoes and carrots to the pan along with some chicken broth; cook until vegetables are softened.

Make a flour slurry by mixing corn flour with water and set aside.

Check the filling; if potatoes and carrots are soft, add shredded chicken and spring onions; combine well.

Add the corn flour slurry to the filling and mix until creamy; cover and simmer for 2 minutes.

Set the filling aside to cool.

Prepare the dough by sifting plain flour and adding a tablespoon of sugar; mix in salted butter until crumbly.

Add milk to the mixture and fold until a non-sticky dough forms; rest the dough in the fridge for 30 minutes.

Prepare egg wash by mixing one egg in a bowl and set aside.

After resting, roll out the dough and cut into smaller pieces for easier handling.

Brush the edges of the dough with egg wash to help seal it.

Top the dough with filling carefully and cover with another piece of dough; seal the edges with a fork.

Use a dough cutter or round object to cut the dough into shape.

Brush the pies with egg wash and create steam vents with a fork.

Bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens