Chicken pie

I’ve been wanting to make a chicken pot pie that was fast and easy. I found today’s recipe in a book of Panamanian cuisine, although I have it simplified a bit so everybody could do it at home.  Nowadays is very easy to find already made doughs for pizzas, pies, pastries, etc… I have bought two rolls of Shortcrust pastry and the result was fantastic, anyway, as always, I include the recipe for the dough in case you want to do it yourself.

2 packages of Shortcrust pastry or prepared according to recipe
5 cups cooked chicken chopped (drumsticks will do or a whole chicken cut into quarters, boil in water with a couple of stock cubes, chives, cilantro, salt and pepper)
½ cup olives stuffed with peppers
¼ cup capers
½ cup finely chopped onion
½ cup chopped mushrooms
2 tablespoons margarine
3 tablespoons cornstarch
1 tablespoon garlic powder
1 ½ cup chicken broth (from cooking the chicken)
1 pinch cumin
¼ cup chopped pitted prunes
Salt and pepper to taste

Preheat oven to 230 º C (450 ºF). To prepare the pie pan we have to cover it with parchment paper, then place a part of the pastry at the bottom and sides of the pan, reserving the other to cover the pie.
Fry onion in margarine and add garlic, capers, cornstarch and chicken broth. Mix well, it will thicken slightly, then add the remaining ingredients. Let it cook for a few minutes until everything is well combined, now we put into prepared pan and cover it with the other half of the dough. Close together the edges and press with a fork, if there are leftover of dough it can be use to make decorations on the pie crust. Brush with beaten egg and bake at 430 ºF for 10 minutes, then lower the temperature to 350 ºF (180 º C) and bake for another 35 minutes.
We can accompany with a light salad and a glass of chilled white wine, bon appetit!

3 cups flour
6 oz margarine
2 teaspoons baking powder
1 teaspoon salt
3 to 4 tablespoons water or as needed

Mix baking powder with flour and salt, add the diced margarine and mix with two forks until it is granulated, sprinkle with water as needed while working to form a ball. Cut it in halves and spread to cover the base of the pan and cover top of pie.


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