Once cooked, reserve the cooking liquid and discard the vegetables, as they will lack flavor. Shred the chicken using the pressure cooker itself; simply shake the closed pot to shred the meat easily.
Making the Filling
In a separate pan, heat a generous amount of olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is golden. Stir in the tomato paste, and season with salt and freshly ground black pepper.
Next, add the shredded chicken to the mixture, along with the diced tomatoes, diced bell pepper, drained corn, and olives. Pour in two cups of the reserved chicken cooking water to keep the mixture moist, and let it simmer for about 15 minutes.
Finish off the filling with cream cheese and chopped fresh parsley for that extra flavor.
Making the dough is quite simple. In a blender, combine the eggs, oil, milk, a pinch of salt, and grated Parmesan cheese. Blend for a couple of minutes until well mixed.
In a bowl, gradually incorporate the all-purpose flour, mixing well with a whisk or fork to ensure there are no lumps. Lastly, add baking powder and mix until combined.
Assembling the Pie
Grease a rectangular baking dish with butter and flour. Pour half of the dough into the bottom of the dish, spreading it evenly.
Spoon generous dollops of the creamy chicken filling over the dough, followed by additional dollops of cream cheese for extra creaminess.
Cover with the rest of the dough, ensuring even distribution.
Preheat the oven to 180°C (350°F) and bake the chicken pie for approximately 35-40 minutes. You'll know it’s done when the top is golden and a toothpick inserted in the center comes out clean.
Serving
Once out of the oven, allow the pie to cool slightly before cutting it into pieces. The creamy filling combined with the fluffy crust creates a truly comforting dish.
As you slice through, you’ll notice how creamy and rich the filling is—a perfect blend of flavors awaiting your taste buds.
Conclusion
This creamy chicken pie is not just a meal; it’s a heartwarming experience reminiscent of home and comfort. The combination of the soft crust and the rich filling is bound to impress anyone who tries it.
So go ahead, try this recipe, and delight your friends and family! With its tender, flavorful chicken and fluffy crust, it’s everything your heart desires on a plate. Enjoy the process and relish the results!
Part 3/6:
Once cooked, reserve the cooking liquid and discard the vegetables, as they will lack flavor. Shred the chicken using the pressure cooker itself; simply shake the closed pot to shred the meat easily.
Making the Filling
In a separate pan, heat a generous amount of olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is golden. Stir in the tomato paste, and season with salt and freshly ground black pepper.
Next, add the shredded chicken to the mixture, along with the diced tomatoes, diced bell pepper, drained corn, and olives. Pour in two cups of the reserved chicken cooking water to keep the mixture moist, and let it simmer for about 15 minutes.
Finish off the filling with cream cheese and chopped fresh parsley for that extra flavor.
Part 4/6:
Preparing the Dough
Making the dough is quite simple. In a blender, combine the eggs, oil, milk, a pinch of salt, and grated Parmesan cheese. Blend for a couple of minutes until well mixed.
In a bowl, gradually incorporate the all-purpose flour, mixing well with a whisk or fork to ensure there are no lumps. Lastly, add baking powder and mix until combined.
Assembling the Pie
Grease a rectangular baking dish with butter and flour. Pour half of the dough into the bottom of the dish, spreading it evenly.
Spoon generous dollops of the creamy chicken filling over the dough, followed by additional dollops of cream cheese for extra creaminess.
Cover with the rest of the dough, ensuring even distribution.
Baking the Pie
Part 5/6:
Preheat the oven to 180°C (350°F) and bake the chicken pie for approximately 35-40 minutes. You'll know it’s done when the top is golden and a toothpick inserted in the center comes out clean.
Serving
Once out of the oven, allow the pie to cool slightly before cutting it into pieces. The creamy filling combined with the fluffy crust creates a truly comforting dish.
As you slice through, you’ll notice how creamy and rich the filling is—a perfect blend of flavors awaiting your taste buds.
Conclusion
This creamy chicken pie is not just a meal; it’s a heartwarming experience reminiscent of home and comfort. The combination of the soft crust and the rich filling is bound to impress anyone who tries it.
Part 6/6:
So go ahead, try this recipe, and delight your friends and family! With its tender, flavorful chicken and fluffy crust, it’s everything your heart desires on a plate. Enjoy the process and relish the results!
Happy cooking, and see you next time!