Ingredients

• 1/4 cup all-purpose flour
• 1 lb boneless skinless chicken breast (cut into pieces)
• 1/2 cup sliced celery
• 1/2 cup heavy cream
• 1 cup sliced carrots
• 1/2 teaspoon garlic powder
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1 1/4 teaspoon salt
• 1/2 cup chopped yellow onion
• 2 unbaked pie crusts
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons minced fresh flat-leaf parsley
• 4 tablespoons unsalted butter
• 1/4 teaspoon ground black pepper

Instructions

Set the oven to 425 F degrees and place an oven rack on the bottom part of the oven.

Set the stove to medium heat and melt the butter. Combine it with the celery, chicken, pepper, garlic powder, carrots, onion, thyme leaves. Cook the mixture for 8 to 10 minutes, while also mixing.

Next, include the flour. Start adding the cream very slowly and then pour in the chicken broth. Wait for the mix to start boiling and it should become thick in 3 to 4 minutes.

Take it off the stove and add the flat-leaf parsley together with the peas. Leave it on the side to cool down for half an hour.

In the meantime prepare a 9-inch plate and the crusts. Put one pie crust on the bottom, and add the filling. Cover it with the second pie crust. Cut small parts of the top or poke it with a fork.

Place the chicken pot pie in the oven and bake for 30 minutes.

The post Try This Simple Chicken Pot Pie Recipe appeared first on falafelandcaviar.com.

Ingredients

To make the Moroccan chicken pie you need:
3 cups shredded rotisserie chicken
1 chopped large onion
2 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup raisins
1/2 teaspoon ground turmeric
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth
16 sheets frozen filo pastry
1/4 teaspoon pepper
1/2 cup finely ground slivered almonds
1/4 teaspoon salt

Instructions

Set the oven to 350 F degrees and prepare a pie plate by spraying cooking spray.

Cook the onions with butter for 5 to 6 minutes until they become soft. Add the turmeric, cinnamon and at the end the flour. Continue cooking for 1 minute while also mixing.

Pour the broth, then add the raisins. Wait for the mixture to boil and let it boil for 1 minute.

Transfer it in a bowl and combine it with chicken, salt, pepper, and cilantro.

Put one filo sheet in the pie plate on the bottom and edges as well. Top it off with 1 1/2 teaspoon of almonds. Continue layering the 7 following sheets and almonds.

When you’re done add the chicken mixture on top and finish off with the rest of the filo sheets.

Bake the Moroccan chicken pie for 30 to 40 minutes.

The post A Traditional Moroccan Chicken Pie Recipe You Need To Try appeared first on falafelandcaviar.com.

Ingredients

• 1/4 cup all-purpose flour
• 1 lb boneless skinless chicken breast (cut into pieces)
• 1/2 cup sliced celery
• 1/2 cup heavy cream
• 1 cup sliced carrots
• 1/2 teaspoon garlic powder
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1 1/4 teaspoon salt
• 1/2 cup chopped yellow onion
• 2 unbaked pie crusts
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons minced fresh flat-leaf parsley
• 4 tablespoons unsalted butter
• 1/4 teaspoon ground black pepper

Instructions

Set the oven to 425 F degrees and place an oven rack on the bottom part of the oven.

Set the stove to medium heat and melt the butter. Combine it with the celery, chicken, pepper, garlic powder, carrots, onion, thyme leaves. Cook the mixture for 8 to 10 minutes, while also mixing.

Next, include the flour. Start adding the cream very slowly and then pour in the chicken broth. Wait for the mix to start boiling and it should become thick in 3 to 4 minutes.

Take it off the stove and add the flat-leaf parsley together with the peas. Leave it on the side to cool down for half an hour.

In the meantime prepare a 9-inch plate and the crusts. Put one pie crust on the bottom, and add the filling. Cover it with the second pie crust. Cut small parts of the top or poke it with a fork.

Place the chicken pot pie in the oven and bake for 30 minutes.

The post Try This Simple Chicken Pot Pie Recipe appeared first on falafelandcaviar.com.

Ingredients

To make the Moroccan chicken pie you need:
3 cups shredded rotisserie chicken
1 chopped large onion
2 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup raisins
1/2 teaspoon ground turmeric
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth
16 sheets frozen filo pastry
1/4 teaspoon pepper
1/2 cup finely ground slivered almonds
1/4 teaspoon salt

Instructions

Set the oven to 350 F degrees and prepare a pie plate by spraying cooking spray.

Cook the onions with butter for 5 to 6 minutes until they become soft. Add the turmeric, cinnamon and at the end the flour. Continue cooking for 1 minute while also mixing.

Pour the broth, then add the raisins. Wait for the mixture to boil and let it boil for 1 minute.

Transfer it in a bowl and combine it with chicken, salt, pepper, and cilantro.

Put one filo sheet in the pie plate on the bottom and edges as well. Top it off with 1 1/2 teaspoon of almonds. Continue layering the 7 following sheets and almonds.

When you’re done add the chicken mixture on top and finish off with the rest of the filo sheets.

Bake the Moroccan chicken pie for 30 to 40 minutes.

The post A Traditional Moroccan Chicken Pie Recipe You Need To Try appeared first on falafelandcaviar.com.