(This is actually Licky’s recipe, but she had some trouble posting, so I’m doing it for her.)
It’s pie. not for one, but if you make it for one you can eat 10 days of it. I translated it from Dutch (I speak Dutch with my grandma and this is her recipe) so the grammar may be a bit off. I made it this morning since it has been a tradition in our family to eat this with Easter. My grandma is 94 and she can’t cook anymore. I was working on my Karma and thought it nice to make this for her.
Chicken Pie (or Pie with chicken)
To prepare the dough:
2 cups all purpose flour
1 ½ sticks of butter
approx. half cup of COLD water
1 teaspoon of salt
2 teaspoons baking powder
To prepare the filling
4 whole chicken legs (or chickenbreasts)
½ bag of frozen peas and carrots
2 teaspoons of capers
2 big pickles
4 hard boiled eggs
1 stick of butter
1 bay leaf
1 celery leaf (plus stem)
1 onion
2 à 3 bouillon cubes (chicken or vegetable)
1 tomato
1 chili pepper
2 shallots
1 garlic clove
a dash of nutmeg.
Preheat oven at 170 degrees.
Mix dough ingredients and knead until all is mixed well. Keep refrigerated for at least 2 hours.
Cook the chicken but not until it is completely cooked and pull into pieces.Chop onion, shallots, garlic clove in small pieces. Melt butter in a pan, add onion/shallots, bouillon cubes and garlic when melted. Then add chicken and capers, bay leaf, celery and chilli pepper. Add nutmeg. Let simmer for a while. Add peas and carrots and let simmer for 5 more minutes. Turn off heat.
In a baking pan align the dough on the bottom and sides but make sure to save enough to cover the dish. (you can blind bake the dough for a few minutes but this is not necessary).
Add the chicken filling but make sure not too add too much of the sauce or it will make your dough soggy.
Cut the hardboiled eggs into slices and top filling with them. Then add the layer of dough and completely seal along the sides.
Prick holes with a fork in the cover dough.
(optional for a nice color is to whisk an egg and brush it on the dough)
Bake until golden brown
2 years ago