RCI-BR.006.0333.001
Suriname Chicken Pie
Suriname Chicken Pie from the Recidemia collection
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- cooked Chicken4 cupscut into small pieces
- (10-ounce) can diced carrots1 unit
- (10-ounce) can Peas1 unit
- 1 unit
- 1 cup
- 1 cup
- hard-boiled eggs4 unitdiced
- jar capers1 smalldrained
- dill pickle1 largediced
- ½ cup
- 1 unit
- piecrust1 unit
Method
1
Preheat oven to 375°F (190°C). Prepare the piecrust according to package directions or line a 9-inch pie dish with homemade pastry.
2
Melt the butter in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
3
Stir in the diced tomatoes and cook for 2-3 minutes, allowing the flavors to blend.
3 minutes
4
Add the cooked chicken pieces, drained carrots, and drained peas to the skillet. Mix gently to combine all ingredients.
5
Fold in the diced hard-boiled eggs, drained capers, diced dill pickle, and chopped parsley. Season with salt and pepper to taste.
6
Transfer the filling into the prepared pie dish, spreading it evenly. Top with the piecrust, sealing the edges by pressing with a fork or crimping with your fingers.
7
Cut 3-4 small slits in the top of the crust to allow steam to escape during baking. Bake in the preheated oven until the crust is golden brown, about 25-30 minutes.
28 minutes
8
Remove the pie from the oven and let rest for 5 minutes before serving to allow the filling to set slightly.