Chicken Pie
Ramadan

Chicken Pie

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Products used in this recipe

Ingredients
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 400 g chicken breast, cut into small cubes
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp dried thyme or oregano
  • Salt to taste
  • 2 tbsp flour
  • 1 cup Baladna Full Fat Milk
  • ½ cup Baladna Cream Cheese
  • ½ cup grated Baladna Cheddar Cheese
  • 1 pack puff pastry sheets
  • 1 egg, beaten (for brushing)
How it's made!

    Prepare the filling:


    • Heat butter and oil in a pan over medium heat.

    • Add chopped onion and cook until soft and lightly golden.

    • Add garlic and cook for 30 seconds.

    • Add chicken cubes and cook until sealed and lightly browned.

    • Season with paprika, black pepper, herbs, and salt.

    • Add mixed vegetables and cook for 3 to 4 minutes.


    Make the creamy sauce:


    • Sprinkle flour over the chicken mixture and stir well for 1 minute.

    • Gradually add Baladna Full Fat Milk while stirring to avoid lumps.

    • Cook until the sauce thickens.

    • Add Baladna Cream Cheese and mix until fully melted and smooth.

    • Remove from heat and stir in Baladna Cheddar Cheese.

    • Let the filling cool slightly.


    Assemble the pie:


    • Preheat the oven to 180°C.

    • Line a baking dish with puff pastry.

    • Fill with the chicken mixture and spread evenly.

    • Cover with another pastry sheet and seal the edges.

    • Brush the top with beaten egg.


    Bake:


    • Bake for 25 to 30 minutes until golden and crisp.

    • Allow to rest for 5 minutes before slicing.


    Tips:


    • Baladna Full Fat Milk gives the sauce a smooth, comforting texture ideal for Iftar dishes.

    • Mixing Baladna Cream Cheese with Cheddar creates a rich filling without overpowering the chicken.

    • Letting the filling cool slightly before baking prevents a soggy pastry base.

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