Today, I'm excited to share a fantastic savory pie recipe that is sure to impress everyone. The crust is incredibly quick to make, and I’ve prepared a delicious chicken filling that will leave your guests wanting more. Let's dive right into this mouthwatering recipe!
Preparing the Chicken Filling
To start, I bought 5.5 kg of chicken, which I cooked in a pressure cooker with 1 liter of water for about 40 minutes. Once cooked, the chicken is so tender that it practically falls apart. I transfer it to a bowl for shredding. You can use your hands, a fork, or even a mixer to shred the chicken quickly.
Next, it's time to season the shredded chicken. In a pan, I add two tablespoons of olive oil (you can substitute with oil or lard) and half a cup of finely chopped onion. Heat it up until the onion is golden. Then, add a tablespoon of grated garlic and sauté until fragrant.
When the bottom of the pan begins to brown, it's time to add the shredded chicken along with half a tablespoon of salt, a pinch of pepper, and half a tablespoon of oregano. To enhance the flavor, I incorporate 300g of ready-made tomato sauce (homemade sauce works great too), or if you prefer, diced tomatoes can be used as well.
For added color and flavor, I add a spoonful of quality annatto seasoning (colorau), gifted from a friend, which brings a wonderful hue to the filling. After mixing well, I toss in a selection of vegetables, which could include anything you have on hand, and finish with a quarter cup of chopped parsley. Now, our filling is ready!
Making the Savory Pie Crust
While the filling cools, let’s prepare the pie crust. In a large bowl, I beat five large eggs for about a minute. Next, I mix in one and a half cups of oil (you can use melted butter or margarine instead) and blend again.
Now it’s time to add two and a half cups of milk (or water, if you prefer). Since I like to reserve milk for other meals, I often use water, and it doesn’t affect the final product. Gradually mix in three and a half cups of flour, ensuring it blends smoothly.
To make the crust extra delicious, I add 50g of grated Parmesan cheese and two tablespoons of baking powder. A brief mixing, and the batter is ready!
Assembling the Pie
Now, let’s put everything together. I pour half of the batter into a greased rectangular baking dish (34cm x 23cm). The chicken filling, with its vibrant color and aromas, is layered on top, followed by a generous amount of creamy requeijão to provide a luscious texture.
Once the filling is in place, I cover it with the remaining batter. You can sprinkle some Parmesan over the top for an extra cheesy finish.
Baking the Pie
I preheat the oven to 180ºC (170ºC for electric ovens) and place the pie in the lower part of the oven to bake for about one hour. The aroma wafting through the kitchen is simply irresistible!
To check if the pie is done, I insert a toothpick into the center; it should come out clean but slightly moist — that’s the juicy filling you want!
Enjoying the Pie
Once out of the oven, the pie looks splendid and is ready to be served. Whether enjoyed warm or at room temperature, this savory pie is delicious any time of day. I always feel elated when sharing recipes that bring happiness to friends and family.
This pie’s flaky, flavorful crust along with the seasoned chicken filling and creamy cheese makes it a must-try! Feel free to experiment with different fillings based on your preferences, whether it be vegetables, sardines, or ham and cheese.
Make sure to add this recipe to your cooking list; it’s simply irresistible. Enjoy every bite, and happy cooking!
Part 1/6:
A Delicious Chicken Savory Pie Recipe
Today, I'm excited to share a fantastic savory pie recipe that is sure to impress everyone. The crust is incredibly quick to make, and I’ve prepared a delicious chicken filling that will leave your guests wanting more. Let's dive right into this mouthwatering recipe!
Preparing the Chicken Filling
To start, I bought 5.5 kg of chicken, which I cooked in a pressure cooker with 1 liter of water for about 40 minutes. Once cooked, the chicken is so tender that it practically falls apart. I transfer it to a bowl for shredding. You can use your hands, a fork, or even a mixer to shred the chicken quickly.
Part 2/6:
Next, it's time to season the shredded chicken. In a pan, I add two tablespoons of olive oil (you can substitute with oil or lard) and half a cup of finely chopped onion. Heat it up until the onion is golden. Then, add a tablespoon of grated garlic and sauté until fragrant.
When the bottom of the pan begins to brown, it's time to add the shredded chicken along with half a tablespoon of salt, a pinch of pepper, and half a tablespoon of oregano. To enhance the flavor, I incorporate 300g of ready-made tomato sauce (homemade sauce works great too), or if you prefer, diced tomatoes can be used as well.
Part 3/6:
For added color and flavor, I add a spoonful of quality annatto seasoning (colorau), gifted from a friend, which brings a wonderful hue to the filling. After mixing well, I toss in a selection of vegetables, which could include anything you have on hand, and finish with a quarter cup of chopped parsley. Now, our filling is ready!
Making the Savory Pie Crust
While the filling cools, let’s prepare the pie crust. In a large bowl, I beat five large eggs for about a minute. Next, I mix in one and a half cups of oil (you can use melted butter or margarine instead) and blend again.
Part 4/6:
Now it’s time to add two and a half cups of milk (or water, if you prefer). Since I like to reserve milk for other meals, I often use water, and it doesn’t affect the final product. Gradually mix in three and a half cups of flour, ensuring it blends smoothly.
To make the crust extra delicious, I add 50g of grated Parmesan cheese and two tablespoons of baking powder. A brief mixing, and the batter is ready!
Assembling the Pie
Now, let’s put everything together. I pour half of the batter into a greased rectangular baking dish (34cm x 23cm). The chicken filling, with its vibrant color and aromas, is layered on top, followed by a generous amount of creamy requeijão to provide a luscious texture.
Part 5/6:
Once the filling is in place, I cover it with the remaining batter. You can sprinkle some Parmesan over the top for an extra cheesy finish.
Baking the Pie
I preheat the oven to 180ºC (170ºC for electric ovens) and place the pie in the lower part of the oven to bake for about one hour. The aroma wafting through the kitchen is simply irresistible!
To check if the pie is done, I insert a toothpick into the center; it should come out clean but slightly moist — that’s the juicy filling you want!
Enjoying the Pie
Once out of the oven, the pie looks splendid and is ready to be served. Whether enjoyed warm or at room temperature, this savory pie is delicious any time of day. I always feel elated when sharing recipes that bring happiness to friends and family.
Part 6/6:
This pie’s flaky, flavorful crust along with the seasoned chicken filling and creamy cheese makes it a must-try! Feel free to experiment with different fillings based on your preferences, whether it be vegetables, sardines, or ham and cheese.
Make sure to add this recipe to your cooking list; it’s simply irresistible. Enjoy every bite, and happy cooking!