• ½ 1 chicken strips (about 10 slices)
  • ½ 1 teaspoon sweet paprika
  • ½ 1 teaspoon dried sage
  • ¼ 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons of extra virgin olive oil
  • 1 cup frozen pearly onion
  • 1 cup frozen peas and diced carrots
  • 2 cloves of minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 ready-made pancake dough, not baked and thawed if frozen
  • 1 egg, beaten
  • Tools: 10-inch cast-iron skillet

How to make chicken pie pot:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Sprinkle the chicken with paprika, sage, oregano, salt, and pepper. Heat a 10-inch cast-iron skillet over medium heat then add olive oil to it. When the oil starts to warm up, add the marinated chicken and sauté until soft, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken on an outer plate using tongs, and leave the oil in the skillet. Let the chicken rest for a few minutes, then cut it into 3/4 inch cubes.
  3. In the same pan, add the onion, peas, and carrots, then sprinkle the top with salt and pepper. Stir the mixture and fry until the onions are soft, for 3-5 minutes.
  4. Add garlic and cook until fragrant, for one minute. Sprinkle the flour on top and stir until the flour is dissolved with the vegetables and juices. Add the chicken broth and leave the mixture until it is completely cooked on the fire, stirring, until the consistency becomes thick.
  5. Once the liquid becomes thick, add the concentrated cream, stirring. Season the mixture with salt, if needed.
  6. Return the chicken to the pan, roll the ready-made pie dough, then spread it evenly over the filling, press the excess edges into the pan.
  7. Rub the face evenly with the egg mixture. Using a knife, gently cut 3 holes on the face of the pie dough.
  8. Put it in the oven and bake until the dough is golden in color, about 20 minutes.


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