No, this one is not as old fashioned as the ones our grandmothers made. I am going to post two recipes today, the first one is for the people watching their lockdown carbs that they picked up and the other one is an easy 1 2 3 pie you can make for dinner after a long day's work.
PARMESAN CHICKEN PIE per serving
FAT46g | CARBS12g | PROTEIN 36G
For the pastry:
180g Mozerella grated
60g Parmesan grated
45g Fat free cream cheese
1 Egg, lightly whisked
1/2 tsp Baking powder
1 1/2 cups Almond flour
CHICKEN FILLING
2 tbsp Olive oil
2tbsp Butter
1 Onion peeled and finely chopped
1 Celery stick chopped
2 Garlic gloves finely chopped
250g Portobellini mushrooms sliced
5 Sprigs fresh thyme leaves chopped
1 Cup of cream
1/2 tsp Salt
1/2 tsp Black pepper
1 whole rotisserie chicken, deboned and shredded
1tbsp Sour cream
Handfull flat leaf parsley chopped
1 Egg for egg wash
Place the mozerella. Parmesan and cream cheese in a microwave-proof bowl. Microwave on full for 2 min, until the chesses are all melted
Add the egg, baking powder, salt and almond flour. Mix well, use your hands to bind it all together. Form a flat round disk, wrap it with cling wrap and let it rest in the fridge fir 30-40min
Preheat the oven to 180°C
Filling: Heat the olive and butter in a large saucepan over medium-high heat. Fry the onion, celery, garlic for 3 min, drizzle tbsp more olive oil and add mushrooms and thyme. Fry for 5min
Add the cream, season and let it simmer till the sauce starts to thicken. Add the chicken and sour cream. Don't stir too much
Let it cool a bit till room temperature and stir in the parsley
Roll out your dough between two peaces of wax paper until 1 cm thick. Spoon the chicken mixture into an oven proof dish and covet it with your dough. Now cut off excess and you can use a fork to seal the rim.
Brush the pastry with egg wash and bake for 20-25 min until golden brown
Comments