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Extra:
One egg, beaten (for egg wash)
Instructions:
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Prepare the Pie Dough:
In a large bowl, combine the flour and salt.
Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
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Gradually add the cold water and mix until the dough comes together. Do not overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling:
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In a pot, cook the diced chicken breast with the chopped onions, chicken bouillon cube, salt, garlic powder, and 1 cup of water until the chicken is cooked through.
Add the chicken seasoning and cayenne pepper to the cooked chicken.
In a small bowl, mix 1 ½ tablespoon of flour with 1 ¼ cup of water until smooth. Add this mixture to the chicken and cook until the sauce thickens. Set aside to cool.
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Assemble the Pie:
Preheat your oven to 200°C (400°F).
Roll out two-thirds of the pie dough on a floured surface to fit your pie dish.
Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides of the dish.
Fill the pie crust with the cooled chicken filling.
Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal.
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