Description
A deliciously savory pie filled with shredded chicken, cheese, and spices, all wrapped in a flaky crust.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or your preference)
- 1/2 cup chopped onions
- 1/2 cup diced bell peppers
- 1/4 cup chopped olives
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup flour
- Salt and pepper to taste
- 2 sheets store-bought pie crusts
- 1 egg (for egg wash)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- Heat olive oil and butter in a pan over medium heat.
- Add chopped onions and bell peppers, sauté until they soften.
- Stir in flour and cook for about 1 minute.
- Gradually add chicken broth to create a smooth sauce.
- Mix in shredded chicken, olives, cheese, paprika, cumin, garlic powder, salt, and pepper.
- Cook until the mixture is thick and creamy, about 5-7 minutes. Remove from heat and let it cool.
- Assemble the Pie:
- Roll out one pie crust into a pie dish.
- Pour the cooled chicken filling into the crust.
- Cover with the second pie crust, trimming any excess.
- Seal and crimp the edges, and cut slits on top for steam to escape.
- Egg Wash:
- Beat the egg and brush it over the crust for a golden finish.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
- Cheese Variety: Use a blend of mozzarella for a more stringy texture.
- Spice Level: Adjust spices to taste by adding chili flakes for heat.
- Vegetable Variations: Incorporate mushrooms or corn for additional flavor.
- Homemade Crust: If making a crust from scratch, ensure the dough is rested before rolling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main dish
- Method: bake
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice