Chicken pie (pastel de pollo)
The recipe Chicken pie (pastel de pollo) can be made in roughly 1 hour. One serving contains 819 calories, 54g of protein, and 53g of fat. This recipe serves 6 and costs $2.73 per serving. It is brought to you by Casaveneracion. A couple people made this recipe, and 14 would say it hit the spot. A mixture of salt, white mushrooms, bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an excellent spoonacular score of 90%. Users who liked this recipe also liked Pastel de lengua (ox tongue pie), Meat and Corn Pie (Pastel de Choclo), and Coffee & Banana Pie (Pastel de Cafe y Bananos).
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
300 g. of baby asparagus
1-1/2 k. of chicken (I used drumsticks but thighs will be just as great), boiled
1/2 c. of mayonnaise
pepper
700 g. of potatoes, boiled
salt
200 to 300 g. of mushrooms (I used straw mushrooms but white or brown button mushrooms will be just as good)
Equipment:
oven
bowl
baking pan
knife
Cooking instruction summary:
InstructionsPreheat the oven to 400oF.Debone the chicken and cut the meat into bite-size pieces. Please do not shred the chicken meat. It is nicer to still be able to discern the ingredients and their textures even after the pie has been baked.Dice the potatoes. No need to peel them.Slice the mushrooms.Blanch the asparagus in boiling water for 30 seconds then drain and plunge into iced water to refresh. Cut into 2-inch lengths.Place the chicken, potatoes, asparagus and mushrooms in a large bowl. Add the mayonnaise. Season with salt and pepper. Toss to blend.Transfer the filling onto the crust lined baking pan.Cover with the other pie crust dough. Trim, crimp and flute the edges. (see the detailed instructions).Brush the top, including the edges, with egg wash. Use a fork or a thin knife to pierce the top crust in several places to create vents for the steam that builds inside the pie during baking. If you skip this part, there will be an air pocket between the filling and the top crust of your pie.Bake the chicken pie in a preheated oven for 40 to 45 minutes or until the top and edges are lightly browned in spots.Now here’s the hardest part of all. Let the pie rest for about 15 minutes before cutting. If you cut it immediately, the crust will be too crumbly, the filling will be loose and the sliced portions will look terrible. Don’t believe me?We had this chicken pie for dinner the other night and no one could wait beyond ten minutes after the pie was removed from the oven. The cut sides of the crust looked serrated instead of having clean edges.And instead of a compact filling, the chicken and potatoes separated from one another. But it was delicious. Too much torture to wait longer.
Step by step:
1. Preheat the oven to 400oF.Debone the chicken and cut the meat into bite-size pieces. Please do not shred the chicken meat. It is nicer to still be able to discern the ingredients and their textures even after the pie has been baked.Dice the potatoes. No need to peel them.Slice the mushrooms.Blanch the asparagus in boiling water for 30 seconds then drain and plunge into iced water to refresh.
2. Cut into 2-inch lengths.
3. Place the chicken, potatoes, asparagus and mushrooms in a large bowl.
4. Add the mayonnaise. Season with salt and pepper. Toss to blend.
5. Transfer the filling onto the crust lined baking pan.Cover with the other pie crust dough. Trim, crimp and flute the edges. (see the detailed instructions).
6. Brush the top, including the edges, with egg wash. Use a fork or a thin knife to pierce the top crust in several places to create vents for the steam that builds inside the pie during baking. If you skip this part, there will be an air pocket between the filling and the top crust of your pie.
7. Bake the chicken pie in a preheated oven for 40 to 45 minutes or until the top and edges are lightly browned in spots.Now here’s the hardest part of all.
8. Let the pie rest for about 15 minutes before cutting. If you cut it immediately, the crust will be too crumbly, the filling will be loose and the sliced portions will look terrible. Don’t believe me?We had this chicken pie for dinner the other night and no one could wait beyond ten minutes after the pie was removed from the oven. The cut sides of the crust looked serrated instead of having clean edges.And instead of a compact filling, the chicken and potatoes separated from one another. But it was delicious. Too much torture to wait longer.
Nutrition Information:
covered percent of daily need
