Country-Style Chicken Pie with Onions
Prep Time
Cooking Mode
2 tablespoons tbsp. vegetable oil
1 celery stalk
1 garlic clove
1 lb lb ground chicken
1 tablespoon tbsp. Worcestershire sauce
1 teaspoon tsp dried tarragon
½ teaspoon tsp ground cinnamon
¼ teaspoon tsp ground nutmeg
1 ½ teaspoons tsp salt
Pepper, to taste
¼ cup cup dried cranberries or raisins
5 to 6 dry ginger cookies
2 tablespoons tbsp. butter
1 Spanish onion
¼ cup cup Sliced Natural Almonds, toasted
2 tablespoons tbsp. vegetable oil
1 celery stalk
1 garlic clove
1 lb lb ground chicken
1 tablespoon tbsp. Worcestershire sauce
1 teaspoon tsp dried tarragon
½ teaspoon tsp ground cinnamon
¼ teaspoon tsp ground nutmeg
1 ½ teaspoons tsp salt
Pepper, to taste
¼ cup cup dried cranberries or raisins
5 to 6 dry ginger cookies
2 tablespoons tbsp. butter
1 Spanish onion
¼ cup cup Sliced Natural Almonds, toasted
Directions
1Preheat the oven to 425oF (220oC).
2Heat the oil on medium-high in large frying pan. Add the celery, garlic, ground chicken, Worcestershire sauce, tarragon, cinnamon, nutmeg, salt and pepper. Cook for 10 minutes or until the ground chicken is no longer pink. Incorporate the cranberries or raisins.
3Gradually add the cookie crumbs, stirring constantly until the liquid is fully absorbed. Transfer the mixture into a bowl and set aside.
4Melt the butter in a frying pan over medium-high heat. Add the onion. Cook for 10 minutes or until the onion is golden brown. Add the almonds. Season with salt and pepper, to taste. Let cool.
5Sprinkle some flour on a large work surface and roll out the dough to make a pie crust 41 cm (16 in.) in diameter. Sprinkle additional flour on the work surface if necessary to keep the dough from sticking. Transfer the crust onto a large greased pizza pan.
6Place the ground chicken mixture in the middle of the crust, followed by the onions and almonds, leaving a 5 cm (2 in.) border around the edge. Top with the onion mixture. Unevenly fold the crust over the filling. Brush the crust with the beaten egg.
7Bake on the middle oven rack for 30 minutes or until the crust is golden brown.
Tips
1
Note: : The more uneven the edge of the crust, the more rustic the look of the pie once the edges are folded over.
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Personal Note
Personal Note